Chanterelle’s | This is Atlanta Cooking | PBA30


“Country French” and “gourmet soul” with German and Cajun influences.

646 Evans St. SW
Atlanta, GA 30310-2726

Chef/Owner: Al Bridges

When Al Bridges became a dishwasher at an Orlando restaurant, his eyes were opened to the culinary world. “It was fascinating to see a chef make something from scratch, make it look appetizing and taste delicious,” Bridges says. He eventually got his own restaurant and brought his high standards to the West End. A vegetarian, Bridges emphasizes the need for properly cooked vegetables. “Our vegetables are steamed or sautéed and not overcooked, so that we retain the vitamins.”

“I got a job washing dishes at Howard Johnson in Orlando when I was very young. I was good, but it didn’t take long to recognize that’s not what I wanted. I went on to making salads, breakfasts, and then lunch.” Bridges came to Atlanta in 1967 and worked in the kitchen at a Holiday Inn. He became an apprentice chef at the Hyatt Regency in 1968 under Hans Bertram. He later became corporate chef at the Abbey Restaurant from 1977-79 and Executive Chef at the Mansion from 1979-1981. He was Executive Chef at the Sheraton Hotels and the World Trade Club at the Merchandise Mart 1981-86. He opened Chanterelle’s in 1987 with seating for 20. It expanded to 80 seats in 1995. His food is described as “country French” and “gourmet soul” with German and Cajun influences, too.

Chef Al Prepared:

  • Sautéed Turkey Breast in Marsala Wine Sauce
  • Shrimp Creole
  • Curried Lamb
  • Red Cabbage Chanterelles
  • Cauliflower Au Gratin

Download a printable version of these recipes.

Sautéed Turkey Breast in Marsala Wine Sauce

as featured in the Atlanta Journal-Constitution, March 17, 1996
(4 servings)

  • 2 tbsp. butter
  • 4 four-ounce slices turkey breast, pounded ¼” thick
  • 2 tbsp. flour
  • 6 medium mushrooms, sliced
  • 10 ounces Quick Brown Sauce (recipe follows)
  • 2 tsp. brown sugar
  • ½ cup Marsala wine
  • salt and pepper to taste

Melt the butter in a 12” skillet over medium heat. Dust the turkey slices with flour. Brown in skillet about 4 minutes per side. Remove the turkey and add mushrooms. Cook, stirring, for 2 minutes, then add Quick Brown Sauce and brown sugar. Cook for 2 minutes. Stir in the wine and return the turkey to the pan. Heat through. Season to taste with salt and pepper.

Quick Brown Sauce

makes 2 cups

  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour
  • ½ clove garlic, chopped
  • 2 cups beef broth
  • ½ tbsp. ketchup
  • 2 tbsp. brown sugar
  • salt and pepper, dried herbs to taste

Melt the butter over medium heat and stir in flour. Add garlic. Gradually add beef broth, stirring constantly. Stir in ketchup and brown sugar and bring to a boil. Reduce heat and simmer until thickened. Add salt, pepper, and herbs if desired.

Shrimp Creole

  • 1 pound shrimp, peeled and deveined
  • 4 cups chopped tomatoes
  • 1 1/3 cup chopped onions
  • 1 1/3 cup chopped celery
  • 1 1/3 cup chopped green pepper
  • 1 clove garlic, chopped
  • Olive oil
  • 2 bay leaves
  • 2 tbsp. brown sugar
  • Salt and pepper, to taste
  • Red pepper, to taste
  • Oregano, thyme, and rosemary, optional
  • Chopped parsley to garnish

Poach the shrimp in salted water. Set aside.

Sauté tomatoes, onions, celery, green pepper, and garlic in olive oil. When transparent, add bay leaves, and herbs and seasonings taste. Stir in shrimp and warm in sauce. Serve over rice.

Curried Lamb

  • 3 pounds cubed leg of lamb
  • ½ stick margarine
  • ½ cup flour
  • 2 cups beef or chicken stock
  • 1 chopped carrot
  • 1 chopped green pepper
  • 3 chopped stalks of celery
  • 1 chopped onion
  • 3 bay leaves
  • 1 14-ounce can coconut milk
  • 1 tbsp. Madras curry powder
  • 1 ripe banana
  • 2 tbsp. chopped tomato
  • Red pepper, to taste
  • salt and pepper, to taste
  • dried herbs, to taste

Brown lamb cubes in melted margarine. Stir in flour and stir until flour disappears. Cover lamb cubes with stock, and stir in chopped vegetables, seasoning, banana, and tomato. Simmer for 30 minutes. Serve over rice.

Red Cabbage Chanterelles

  • 1 head red cabbage, sliced
  • 1 large onion, chopped
  • Vegetable oil for sautéing
  • 1 cup chunky applesauce
  • 10 ounces guava jelly
  • 1 cup whole-berry cranberry sauce
  • 1 cup Burgundy
  • 1 cup red wine vinegar
  • 2 bay leaves
  • pinch salt

Combine all ingredients in a large sauce pan and sauté until cabbage is thoroughly cooked, approximately 20 minutes.

Cauliflower Au Gratin

  • 1 head cauliflower, broken in florets
  • 1 cup milk
  • 1 cup half-and-half
  • ¼ cup cornstarch
  • 4 ounces room temperature butter
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp. bread crumbs
  • salt and pepper to taste

Poach the cauliflower in salted water until just done. Drain and pour into baking dish.

Warm the milk and half-and-half until the mixture just starts to simmer. Mix cornstarch with just enough water to make a paste and then stir into milk. When the mixture thickens, stir in butter. Reserve a portion of the shredded cheese and stir the rest into the sauce. Pour over cauliflower. Sprinkle reserved cheese and breadcrumbs over the cauliflower and sauce, and bake at 350º until hot throughout and browned at the edges.