Chicken Bonne Femme

Entry in progress—BP
 
Tujague’s Restaurant (Est. 1856), New Orleans, Louisiana—History
Timeless Traditions
Guillaume and Marie Abadie Tujague took this advantage in 1852 when they married and set sail for America from Bordeaux France. Guillaume Tujague had been a butcher in the French Market for three years before they established Tujague’s Restaurant in 1856. They opened the original Tujague’s at 811 Decatur Street just three doors down from the famed Begue’s Exchange, known for lavish, hours-long, breakfast gatherings. Tujague’s would feature this “Butcher’s Breakfast” as well, which is now known as the international tradition of brunch.
 
Classic Cuisine
Guillaume Tujague passed away in 1912.  His sister Alice Tujague Anouilh and her husband, Etienne, took charge of Tujague’s. In 1914, they seized the opportunity to move the business into the celebrated, original Begue’s location. Shortly thereafter, Etienne passed away which led Alice to sell the restaurant to Philip Guichet, Sr., and his business partner, Jean-Dominic (John) Castet. Born in Raceland, Philip Guichet was a newcomer to New Orleans, and he was ready to make his fortune. Jean-Dominic Castet had immigrated to New Orleans in 1908 from Clarion, France and had worked at Begue’s. John’s wife, Clemence Castet, was a talented French-creole cook and would run the kitchen and dining room for years to come. Following Prohibition and World War II, Tujague’s bar was open and hopping at six o’clock every morning to accommodate French Market butchers. John and Philip worked behind the bar together during their ownership. Spicy shrimp remoulade and boiled beef brisket were already Tujague’s trademark dishes, but Clemence Castet introduced the now-famed chicken bonne femme as an off-menu special order.
   
Authentically Nikki
Julia Child’s Chicken Bonne Femme
Posted on September 6, 2012
It is hard to imagine how dull home cooking must have been before Julia Child came along in 1961 with her ground breaking cookbook, Mastering the Art of French Cooking.
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August 15, 2012 would have been Julia’s 100th birthday and in honor of her, I chose to cook this classic one-pot meal from Mastering the Art of French Cooking, Volume 1.  Poulet en Cocotte Bonne Femme is the fancy name for this dish which is just a pot-roasted whole chicken with potatoes, onions and bacon.
 
MSN
The best dish at one of New Orleans’ most historic restaurants isn’t on the menu—here’s how to order (and recreate it at home)
Story by Karla Walsh, from Southern Living
July 27, 2026
Since 1914, Chicken Bonne Femme has been an “if you know, you know” dish only Tujague’s regulars have been privy to…until now.
 
Since 1856, when Tujague’s restaurant welcomed its first guest, it’s been a metaphorical melting pot in the heart of the French Quarter.
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How To Make Chicken Bonne Femme
Essentially herb- and garlic-showered chicken and potatoes, Chicken Bonne Femme was originally created by Clemence Castet, the wife of Jean-Dominic Castet (the co-owner for nearly 70 years).