Oysters Bienville is the New Orleans baked-oyster dish named after Jean-Baptiste Le Moyne de Bienville.
The dish is associated with Antoine’s Restaurant in New Orleans, one of the city’s historic Creole restaurants. It is typically prepared by topping oysters on the half shell with a rich mixture that may include shrimp, mushrooms, bell peppers, onions, seasonings, and a creamy sauce, followed by breadcrumbs or cheese before baking.
Its name honors Bienville, the French explorer and colonial administrator who helped establish New Orleans in 1718 and served as governor of French Louisiana. The dish is often confused with Oysters Rockefeller, another famous New Orleans baked-oyster creation, but the two have different toppings and namesakes.
Oysters Bienville belongs to the city’s tradition of elaborate oyster dishes, which combine Gulf seafood with French culinary techniques and Creole seasoning. Recipes vary, but the baked oyster and savory seafood topping remain its defining features.