Paul Blangé

Paul Blangé. Courtesy Jimmie Brown, grandson of Paul Blangé.

Paul Blangé (1900 to 1977) was the Executive Chef at Brennan’s Restaurant in New Orleans, Louisiana.

He created Bananas Foster, Eggs Hussarde and Chicken Pontalba at Brennan’s, and was a regular for years on the Midday programme on WDSU TV.

His name became synonymous with good food and fine dining in New Orleans; he was often called upon to appear at events as an ambassador for the town. ^[1]Events such as at the National Federation of Press Women, New Orleans, August 1970.

Early Years

Originally from the Netherlands, Blangé’s full Dutch name was Paulus Lodivicus Blangé. He learned English going to night school in Portland, Oregon for six to eight months. ^[2]Daniel, Rachel. Chef to Launch Creole Cooking Course at Sea. New Orleans, Louisiana: The Times-Picayune. (exact date unknown) 1974. Section 5, P. 2. .

Blangé first moved to New Orleans in 1922. He got a job working as a ship’s cook for the United Fruit Company. Later, he worked at Arnaud’s, Kolb’s, and Galatoire’s restaurants, and the Jung Hotel. ^[3]Daniel, Rachel. Chef to Launch Creole Cooking Course at Sea. New Orleans, Louisiana: The Times-Picayune. (exact date unknown) 1974. Section 5, P. 2. .

Blangé’s career at Brennan’s Restaurant

Blangé started at Brennan’s in 1946 [Ed: some sources say 1945], working for Owen Edward Brennan Sr. first at their original location on Bourbon Street, and then later at 417 Royal Street. ^[4] “In 1946 [Owen Edward Brennan] opened Owen Brennan’s Vieux Carré Restaurant on Bourbon Street, where Bananas Foster, Breakfast at Brennan’s, and history were made in the process. After a successful decade of business and Owen’s untimely passing, the restaurant moved to its present quarters… at 417 Royal Street.”

Blangé said Brennan “was a terrific promoter. [He] used to go to the airport many times to pick up celebrities. Then he would say to, “Chef Paul, you make them come back.” ^[5]Daniel, Rachel. Chef to Launch Creole Cooking Course at Sea. New Orleans, Louisiana: The Times-Picayune. (exact date unknown) 1974. Section 5, P. 2.

In 1960, the book Brennan’s New Orleans Cookbook (authored by Hermann B. Deutsch) featured Blangé’s recipes.

Chefs at Brennan’s that trained under Paul include the two that were to succeed him at the restaurant:

• Michael J. Roussel. Started as a busboy at Brennan’s in 1956. Became Executive Chef in 1974/75 until 2005 (died July 2005, aged 67);
• Lazone Randolph. Started at Brennan’s in 1965. Became head chef in 2005.

Blangé’s second career after retirement

Though Blangé “retired” from Brennan’s around 1965, he continued visiting it several times a week.

“You might call him a chef emeritus — he considers himself retired since 1965 but he just can’t quit. Chef Paul… reports at the restaurant at 417 Royal garbed in his white coat and tall chef’s hat, two or three times at week. He usually works from 11 a.m. to 2 p.m. supervising and walking around the dining room talking to customers, who love the attention.” ^[6]Daniel, Rachel. Chef to Launch Creole Cooking Course at Sea. New Orleans, Louisiana: The Times-Picayune. (exact date unknown) 1974. Section 5, P. 2.

In his semi-retirement, he also did a weekly television cooking show:

“Now partially retired, he appears every Wednesday noon on a television show here [Ed: Midday programme on WDSU TV], preparing dishes that will appear on Brennan’s menu that day.” ^[7]Thelma Heatwhole. Creole cookery is a savory fringe benefit in New Orleans. Phoenix, Arizona: The Arizona Republic. 26 August 1970. Page 56.

The cooking show lasted at least 10 years:

“For at least 10 years Chef Paul appeared once a week on the Midday TV show featuring dishes served at Brennan’s.” ^[8]Daniel, Rachel. Chef to Launch Creole Cooking Course at Sea. New Orleans, Louisiana: The Times-Picayune. (exact date unknown) 1974. Section 5, P. 2.

In October 1974, he taught Creole cooking to ship’s cooks for two weeks on the ship Royal Viking Sea. Two additional such teaching stints at sea were also planned. ^[9]Daniel, Rachel. Chef to Launch Creole Cooking Course at Sea. New Orleans, Louisiana: The Times-Picayune. (exact date unknown) 1974. Section 5, P. 2.

Personal life

Blangé died in July 1977. When he was buried, on his chest were placed a knife, fork and a menu from Brennan’s Restaurant. He has since been identified by “paranormal psychologists” as being one of the ghosts who haunts the restaurant now.

Paul Blange Obituary (Click for full obituary). Brennan’s Chef Dies. New Orleans, Louisiana: The Times-Picayune. Friday, 29 July 1977.

Blangé was married twice; his second marriage was to Margaret Theresa Martin (died 1983) from Tennessee.  They lived at 1224 St Roch Avenue in New Orleans with “four dogs and an aquarium with goldfish.”

His children were Marie Blangé and Pauline Blangé from his first marriage, and Paulus Ludovicus Blangé III (15 November 1949 – 30 September 2015), Jannice Paulette Blangé , and Peggy Blangé from his second marriage to Margaret Martin. ^[10]Obituary: Paulus Ludovicus Blange III. Lake Lawn Metairie Funeral Home. Accessed July 2019 at https://www.dignitymemorial.com/obituaries/new-orleans-la/paulus-blange-6616439 ^[11]Correspondence to CooksInfo from from Jimmie Brown, grandson of Paul Blange, 1 June 2020.

Literature & Lore

“Arizona Press Women found Creole cookery a savory fringe benefit while attending the National Federation of Press Women in this city famous for its fine food….. ‘Go to Brennan’s for morning brunch,’ one silver-haired Louisiana scribe advised this reporter. ‘Have yourself a milk punch, then order eggs Benedict and top it off with crepes Fitzgerald. You’ll know you’ve been to New Orleans.’ Famed chef Paul Blange of Brennan’s Restaurant whet the appetites of press women by preparing Bananas Foster in an on-the-spot demonstration for a food editors’ panel at convention headquarters, in the Hotel Monteleone…. Paul Blange, born in 1900 in Holland, has been associated with Brennan’s since 1946. Now partially retired, he appears every Wednesday noon on a television show here [Ed: Midday programme on WDSU TV], preparing dishes that will appear on Brennan’s menu that day. Blange has made several trips to the White House for special occasions to prepare dishes for presidents, and was named by Look Magazine as one of the seven top chefs in the U.S.” — Thelma Heatwhole. Creole cookery is a savory fringe benefit in New Orleans. Phoenix, Arizona: The Arizona Republic. 26 August 1970. Page 56.