A Day with the Saucier At One of New Orleans’s Oldest Restaurants | On the Line | Bon Appétit

“Arnaud’s has been open since 1918. We serve traditional Creole cuisine with a little bit of a French flare.” Today Bon Appétit spends the day with saucier Bobby McNab at Arnaud’s, one of the oldest and largest restaurants in New Orleans.

Director: Lisa Paradise
Director of Photography: Alejandro Moreno
Editor: Boris Khaykin
Featuring: Bobby McNab
Director of Culinary Production: Kelly Janke
Creative Producer: Lisa Paradise
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Project Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Calvin Blue Jr
Assistant Camera: Valery DaGrain
Sound Recordist: Ian Wood
Production Assistant: Shari Wilson
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
Special Thanks: Carrie DeVries Pavlick | Chef Tommy, & the Whole Arnaud's Family
Filmed on Location at Arnaud's | 813 Bienville St, New Orleans, LA 70112




ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[desantonia]

When he said his favorite part of the day was meeting with the sous chef who also happens to be his son 🥹

[jtcen]

The saucier has so much personality and charisma. Great representative for the restaurant.

[jaydizzle]

My dad is executive chef Tommy DiGiovanni! I love getting to see Mr.Bobby, Ms. Rocky, and my daddy on YouTube So proud of them ❤

[randyschwaggins]

Did you notice that entire huge kitchen space was SPOTLESSLY CLEAN!

[jamesgarner]

wow, they eat together. like a family. it is rare to see respect like this. many restaurants dont feed their staff.

[dixonanimals]

Love this series/concept! Prep cooks and sauciers have such an immense amount of knowledge about cooking you can’t even capture half of it in a single video

[matthewhenington]

Arnauds is a New Orleans institution. I’ve eaten here several times throughout my life, my great grandmother required we eat there every family visit to the crescent city with show our respect dressed in a nice jacket. Just recently dined there and it’s still such a great experience. They are a true example of New Orleans fine cuisine. ❤

[edshred]

wow - a restaurant having a designated Saucier is a throw back to an older fun to watch this guy

[aaronav]

The jazz brunch at Arnaud’s should be on everyone’s bucket list. Gotta experience it at least once. Lot of great food in New Orleans, but this is a whole different level. Incredible.

[Samurai]

Wow. This kitchen is badass. I'm a Chef so I'm totally nerding out on those giant stockpots. So cool. Dude seems pretty chill as well. Awesome

[Brothermanbillz]

working there since 93 says a lot about the people he works with and compensation.

[amasunprime]

The embodiment of Southern hospitality

[newportsteve]

Chef Bobby is such a wonderful personality. Love the way he speaks to the camera and tells stories. Wonderful!

[skunksgirl]

I absolutely adored listening to Chef Bobby's down-to-earth NOLA twang and getting to see behind the scenes at one of the coolest restaurants ever! Thank you for filming this piece, it brought much needed warmth on a cold and wet northern evening. There's a lot of places I like, but I like New Orleans better 😉

[jf]

Love the atmosphere of that kitchen. Lots of pride, respect for the culture, not trying to be something they're not. All can be said about Bobby to. He's a vital part of what makes that restaurant great, and love to see everyone being treated like family, on top of that he actually has family in the business. As a business owner you can't ask for anything more.

[hovi]

what an absolutely lovely character, what a treat to get the spotlight on him!

[blandrooker]

I'm truly impressed, especially with the way he makes his chicken stock. It's labor intensive, EXPENSIVE, and nothing goes to waste. That mirepoix is top notch, the leeks are a nice touch.

[Mellow]

So cool seeing Bobby in the chat. He is so so humble but Sauciers are incredibly underrated taste demons not even mentioning the creative side of things. Seeing Bobby and Sauciers in general get the love they deserve is awesome! Great Video!

[samandglove]

I used to live in New Orleans and have eaten at Arnaud's many times. Always excellent and always an experience. Fantastic behind the scenes video.

[FightTalkMMA]

this is by far, BY FAR, the best 'On the Line' episode yet