Life and Times
Paul Blangé (1900 to 1977) was the Executive Chef at Brennan’s Restaurant at 417 Royal Street in New Orleans starting in 1946, working for Owen Edward Brennan Sr.
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. 
Originally from the Netherlands, Blangé’s full Dutch name was Paulus Lodivicus Blangé.
Blangé died in 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.
Blangé was married to Margaret Theresa Martin (died 1983.)
Chefs that trained under him include the two that were to succeed him at the restaurant:
- Michael J. Roussel. Started as a busboy at Brennans 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.
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 , 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.
 Such as at the National Federation of Press Women, New Orleans, August 1970.
 Ed: Midday programme on WDSU TV.