Restaurants cuisine régionale Louisiana

After a quarter of an hour (by car, rather half an hour by tram and foot) after the Old Square, you will see a brick facade, but decorated with frescoes by the painter Martin LaBorde. Upperline is a music and graphic arts palace as well as a culinary spectacle. All that is best in Creole cuisine is formidably successful by chef Dave Bridges, born here in New Orleans. The menu is a true summary of what is divinely good in Louisiana's cuisine cuisine, such as shrimp bisque or massive and tartar to shrimp. The subtle touch of spices and original sauces.

JoAnn Clevenger, owner of the restaurant, will take care of you and exchange a few words with you! A real character, not taking seriously, she says it takes at least once a day to give up and make the crazy to redo full energy. The positive energy that emerges when you cross it! Coming from an extremely besogneux farm family, she decided to elect home in New Orleans, falling in love with the Old Square, her characters and her vitality. Without a penny, she took the risk of opening the Upperline restaurant in 1983. Soon, he was fascinated by criticism and received many awards, but JoAnn had a lot of passion and stubbornness to make it a profitable business. Passionate about literature, painting, music and human relations, she is a true cultural ambassador, who keeps up-to-date with the Fiche (best-of) artistic and literary lagniappe of New Orleans, which she makes available to amateur clients. In the restaurant is exposed all that the city has recognized artists and amounts.

With such a "Crayfish Fans" name, we have no doubt that the establishment's star is the little orange cute of the Louisiana marshes. When it's the season, there's plenty of room coming in this dinner/' lowdown to enjoy crayfish. The rest of the year, the place loses a little interest, although there are always seafood and fried fish.

Located next to Laura plantation, this typical restaurant offers fresh seafood locally caught, gumbos, po-boys, salads and Acadian specialities.

Once housed in a much smaller venue, the restaurant was struck by lightning and caught fire in January 2017. So the locals were delighted to welcome its reopening three months later in a much larger facility. A touch of Cajun decor depicting life in the swamp and, on the plate, signature specialties, mostly gumbo and seafood. The boiled specialties of the house are the most popular. Crayfish and blue crabs are only served during the season.

Located on the edge of the expressway, an authentic boui-boui that doubles as an eclectic restaurant and store. You'll order blood sausage, cracklins, fried seafood, po-boy or fried chicken, for example, at the counter, and sit at the row of tables that sit in the middle of what looks like a grocery store from another time. You will also find frozen meat, spices of all kinds, hot sauces, souvenirs, etc.

Napoleon House is a good place to have a bite to eat in the French Quarter. We like the cozy setting of this popular tavern with its vintage decor and dimmed lights. The Cajun specialties, such as chicken and sausage jambalaya or seafood gumbo, as well as other local dishes, such as muffulettas (one of the great specialties of the place), po-boys and various sandwiches, are simple but greedy. The interior courtyard is also a very pleasant place to sit. A must try: the Pimm's Cup Original cocktail.

Paris view by the Americans always smiles, here is only chic, doughnuts, crêpes and Eiffel tower… You can get carried with pleasure in the cliché, just the time of a cheese platter or a grandmother way. While discovering more than amazing associations, such as the crepe with dry sausage (which is actually du) or shrimp (rather successful). A good lunch option.

Crayfish is once again in the spotlight here, in pie, gumbo, etouffee, boiled, fried, with French fries or corn. But there are other options as well, such as chicken and andouille gumbo, fried alligator, stuffed shrimp, half dozen fried oysters, po-boys, jambalaya, seafood tacos, red bean and rice plate, fried chicken and waffle combo and tutti quanti. Among the desserts, we recommend the New Orleans bread pudding or the famous fried beignets.

Between the bar that occupies a central island and around which one can sit in a popular atmosphere, the different rooms on the first floor or upstairs or the pleasant courtyard with trees and garlands, there is plenty of room at The Francis. On the menu, you'll find classic dishes from the American South, including crawfish specialties, fried dishes and, of course, the traditional po-boys. The dishes are rather copious and greedy and the atmosphere is often electric.

John Besh is recognized as one of the top chefs in the United States. His cuisine is a reverence to the local culture. The welcome and service are impeccable, like in a great French house. The restaurant's setting is incredible, and you feel like you're in a very chic place as soon as you enter. The cuisine is on par with the decor. The taste and quality of each dish is a must. The prices are sometimes a little too high for what's on the plate, especially for the cheese plate. But eating at John Besh is an experience in itself.

Brennan's is known for two things: its extensive cocktail menu and its award-winning chef Ryan Hacker, who devotes all his knowledge and talent to the restaurant's Creole menu. You can start with one of the classic house cocktails (dubbed eye openers ) before checking out the bold menu, whether for brunch or dinner. Everything is delicious, not to mention the decor, which is absolutely sumptuous. A small courtyard is a perfect place to sip your coffee.

Tante Marie is a large and beautiful café with a pleasant and friendly atmosphere. It serves simple and delicious homemade food and makes the most of the music, art and the opportunity to meet people from all walks of life. Specialties include boudin-filled doughnuts, the Jolie Pont Blue Burger with blue cheese, fried catfish, Caramel Comfort espresso and weekend brunch mimosas. Cajun jam sessions every Saturday and Sunday from 11 a.m. to 1 p.m. and occasional live entertainment (see Facebook page).

Of course, the place does not look like much. But trust the locals, if they send you there it's for a good reason. The food is pretty good and the atmosphere is pretty great. Among the specialties to try: fried chicken, po-boys, boudin bites and fried shrimps. On Saturday nights, all the surrounding villages seem to gather here to dance a few steps (live Cajun music on weekends). It's the perfect way to recharge after Mark Miller's swamp tour that leaves from the restaurant's dock.

This restaurant is located in a wooden house, with a simple and clean interior, tables with tablecloths and large fans. The big specialty of the place is the fried seafood plate (several choices including combo or half and half plates), not to mention the grilled meats, the shrimp or chicken and sausage gumbo, the rice and red bean plate, the jambalaya, etc. Every Friday night, you can have an all-you-can-eat of fried fish while a live band provides the atmosphere.

At Prejean's, the decor brings together all the essentials of life in the bayous. The specialties are seafood, grilled meats and boils (crawfish and shrimp or both, available only at night from 5pm). The menu doesn't stop there, including almost every Louisiana specialty: gumbo, crawfish etouffee, po-boy, shrimp & grits, alligator, etc. All well cooked and recommended by an authentic local Cajun. Bonus: live music several nights a week, usually Cajun music.

It all started in 1962 when Poche's was a simple spot for barbecue and blood sausage. Several decades later, Poche's is still owned by the same family and serves as both a restaurant and a butcher shop. On the restaurant side, house meats are served, but also a whole bunch of Cajun specialties with a daily and evening menu offering several options. At the butcher's shop, we stock up on sausages, andouilles, barbecue meats, etc.

T-Coon is certainly Cajun with his ancestors from Acadia, but he claims to be above all from the zydeco culture in his way of cooking. A way of seeing. Still, his Sunday brunch has its followers and it is better to make reservations. It's an excellent opportunity to have a real local breakfast(grits, eggs and bacon, sausages, omelets, pancakes, etc.) to start a long day. For lunch, weekdays have a featured dish in addition to the regular menu which features many Louisiana specialties.

Seasonal products, high ceilings, family atmosphere, these are the main assets of this establishment which offers a very local color menu (gumbo, suckling pig sandwich, fried catfish plate, crabs topped with crayfish etouffee, etc.). The house also offers creative salads, grilled meats and gourmet burgers. Also on the program: surf & turf buffet on Friday and Saturday nights and Boucherie Brunch buffet on weekends. Mention should be made of the cozy and rustic terrace at the back overlooking the Fuselier bayou.

The Mansion is the restaurant of the Nottoway Plantation. It is well known in the area and serves authentic southern cuisine. Located in the main house, on the first floor, it cultivates a certain class, with its busy decoration, its heavy velvet curtains and its gilded dishes. This is part of what appeals to Americans and not so much to the French. The second strong point of this restaurant is of course its view on the Nottoway park and its rather extensive menu. Be careful though, the bill is high.

Evangeline puts on a few cajun specialities perfectly mastered to seduce us. Taste shrimp and grits (corn preparation) or jambalaya chicken, while enjoying the pleasant courtyard in which you can dine almost all year round, louisiana sweet. If you are hungry, order a tasting plate of cajun sausages, massive, boudin and smoked sausage. Another tasty release is crab cake, prepared with the blue crab of Lake Pontchartrain.