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Axios
02-04-2025
- Business
- Axios
Michelin is coming: What that means for New Orleans
The Michelin Guide will soon offer its sought-after recommendations for restaurants in the U.S. South, potentially offering stars to New Orleans restaurants, the company announced Wednesday. Why it matters: A Michelin star is one of the restaurant world's top honors, and having one can launch a chef's career into the culinary stratosphere. The latest: Michelin Guide inspectors are already scoping out restaurants in Alabama, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee. Their experiences will result in an elite group of restaurant selections, which the company will share in a ceremony. It's not yet clear when that will be, the company said in a press release. Catch up quick: The prestigious list of Michelin-starred restaurants began with the advent of car travel, when hungry motorists in France benefited from recommendations for the new places they visited. Go deeper. It first expanded to North America in 2005. Between the lines: It's no guarantee that New Orleans will end up with a restaurant — let alone more than one — with a Michelin star. But the idea of it, a possibility foodies around town have talked about for years, could push the city's restaurants even harder toward greatness. "New Orleans has always been a beacon of culinary excellence, and the arrival of the Michelin Guide brings an exciting opportunity to showcase our city's vibrant food scene on a global scale," says Serigne Mbaye, who worked in Michelin-starred restaurants before opening Dakar NOLA. What they're saying: "Whatever pushes all of us is good for this city and this food scene, and we have this very adoring-of-each-other competition in this town, but that competition is good," says Commander's Palace co-proprietor Ti Martin. "All of this pushes us forward, and that's good for our whole city and region." Yes, but: Upping the ante for the possibility of a Michelin star doesn't necessarily come cheap. Emeril's Restaurant, for example, underwent a multimillion-dollar renovation in recent years and took a turn toward the kind of menu approach that might appeal to Michelin Inspectors. Martin, for one, is glad Commander's Palace recently renovated, too. "But shoot, I wish [our new chairs] had already arrived," she laughed. How it works: Michelin inspectors visit restaurants anonymously and look for five criteria, the company says. Per a press release, they include: quality products the harmony of flavors the mastery of cooking techniques the voice and personality of the chef as reflected in the cuisine consistency between each visit and throughout the menu. Each restaurant is inspected several times a year. The bottom line: "There are so many more great restaurants in New Orleans than in most cities that it's inevitable to leave off a lot of great places," Martin says.
Yahoo
23-03-2025
- Yahoo
Discover 5 of Louisiana's most iconic dishes
Being so uniquely Louisianan, the world-class dishes created in this Southern state are nearly impossible to define simply as American. The cuisine here reflects a varied tapestry of cultures, with the influence of France, Spain, West Africa, the Caribbean, Germany, Italy and Native Americans woven into its distinct recipes. In the west, you have Cajun country, an area populated by Acadians originally from French-speaking Canada. In the north, Southern-style home cooking is the order of the day. Then, there's the Creole influence in the lively city of New Orleans. Wherever you head, many dishes are dominated by a slow-cooked roux, and the 'holy trinity', a mixture of onions, peppers and celery — Louisiana's answer to the mirepoix (a base of diced vegetables). Discover this and much more of the Bayou State's cuisine at its absolute best by sampling five of its standout dishes. Gumbo is Louisiana encapsulated in a single dish, a cultural melting pot in which Gallic, Spanish, Choctaw, West African, Caribbean and Southern culinary traditions collide. The most familiar gumbos are made with seafood as well as chicken and sausage, but, in reality, recipes vary across the state. When it comes to preparing the dish, a few points of contention exist. Some people use tomatoes in their recipe, whereas others consider that sacrilege. Some gumbos are thickened with okra, and others use filé (a spicy herb seasoning). Then, there are chefs who swear by a dark chocolate-coloured roux versus those who favour a lighter colour. Depending on where you're visiting, gumbo may be a dressed-up soup with shrimp, sausage, crab and tomato (like in Creole-influenced New Orleans) or a heartier, gravy-thick stew made with game birds, seafood and certainly no tomato (found in the Cajun Acadiana region). Nobody agrees about the one true way to cook this dish, but every Louisianan will agree that a piping hot bowl of gumbo is one of life's most cherished pleasures. Where to try it: Rachel's Cafe in Lafayette serves up delectable Cajun-style gumbo. In New Orleans, for haute renditions of the dish, head to institutions like Pêche and Commander's Palace. The twangy Deep South cousin to its ancestors, Spanish paella and West African jollof rice, jambalaya is a hearty, comforting combination of thick and creamy rice stewed with meat, seafood and vegetables. It's a dish that's often cooked in massive proportions for celebrations and communal gatherings. Like many of the state's signature foods, views on what constitutes a proper jambalaya depend on where you're from, as there are hundreds of variations, with home cooks liable to voraciously defend their own preferred method. Cajun jambalaya is known for its bold, spicy flavour with no tomatoes. The New Orleans 'red jambalaya', on the other hand, includes tomatoes and is primarily found in and around the city. Almost every iteration, though, will begin with a golden brown roux and the holy trinity, and, for most people, hot sauce is also a necessity. Where to try it: The Jambalaya Shoppe in Baton Rouge serves up solid, spicy Cajun renditions of the dish. There's also Evangeline in New Orleans, Marilynn's Place in Shreveport and Johnson's Boucanière in Lafayette. The UK has the toastie. In Vietnam, it's the bánh mì. In Louisiana, the po' boy reigns supreme. Essentially a sandwich of infinite possibilities, the po' boy is a New Orleans original, created in 1929 by two deli-owning brothers. To feed picketing streetcar workers, the brothers would fill up baguettes with pot-roast scraps. 'Here comes another poor boy', the picketers would say to the chefs when requesting a sandwich. 'Poor boy' was shortened to 'po' boy', and it's stuck ever since. Nowadays, the most popular variations of the sandwich (almost all require a crunchy baguette, lettuce, tomato, pickles and mayo) feature fried shrimp, oysters, roast beef or catfish. There are, of course, more eclectic versions containing alligator, or boudin (a type of sausage), which should also be on your culinary checklist. Where to try it: Olde Tyme Grocery in Lafayette is an old-school, no-frills, counter-service deli dishing out some of the best po' boys around. In New Orleans, both Parkway Bakery and Domicile's Po' Boy are local institutions, the former specialising in a roast beef po' boy and the latter a shrimp variation. They say that Cajun food without crawfish (crayfish) is like French food without butter, and there's arguably no better way to consume the beloved crustacean than in crawfish étouffée (meaning 'smothered' in French). The creamy stew consists of a buttery rich seafood broth, enriched with spicy, cayenne-infused seasonings, the holy trinity and succulent crawfish tails — all of which is served over rice. This dish celebrates the flavours hiding within the state's fruitful waterways. You'll find the best iterations during crawfish season (from February to mid-May) and along the Bayou Country Crawfish Trail. Where to try it: In New Orleans, test out the old-school Cajun kitchen at The Bon Ton Cafe. Or head to Boudreau & Thibodeau's Cajun Cookin', a homely joint in Houma. Monday night in Louisiana means one thing — red beans and rice for dinner. The dish has been a staple across the state for centuries; legend has it that its popularity derives more from necessity than culinary tradition. Historically, Louisianians would cook up a ham on Sunday nights. Monday was typically laundry day, so, amid the washing, home cooks would reuse the ham bone and slow-cook it in red beans along with the holy trinity, cayenne and leftover bits of ham and sausage. The consistency of the resulting red beans is that of a creamy soup (with soft bean chunks), and it's served atop white rice. Today, the beloved comfort food has made its way beyond the back burner at home and into the state's most famous kitchens. Where to try it: This dish is the Monday special at Lil' Dizzys in New Orleans. The beans are simmered all day and you can incorporate smoked sausage, a tender pork chop or Cajun-fried chicken. This paid content article was created for Explore Louisiana. It does not necessarily reflect the views of National Geographic, National Geographic Traveller (UK) or their editorial staffs. To subscribe to National Geographic Traveller (UK) click here. (Available in select countries only).
National Geographic
23-03-2025
- National Geographic
Discover 5 of Louisiana's most iconic dishes
Being so uniquely Louisianan, the world-class dishes created in this Southern state are nearly impossible to define simply as American. The cuisine here reflects a varied tapestry of cultures, with the influence of France, Spain, West Africa, the Caribbean, Germany, Italy and Native Americans woven into its distinct recipes. In the west, you have Cajun country, an area populated by Acadians originally from French-speaking Canada. In the north, Southern-style home cooking is the order of the day. Then, there's the Creole influence in the lively city of New Orleans. Wherever you head, many dishes are dominated by a slow-cooked roux, and the 'holy trinity', a mixture of onions, peppers and celery — Louisiana's answer to the mirepoix (a base of diced vegetables). Discover this and much more of the Bayou State's cuisine at its absolute best by sampling five of its standout dishes. Travel on one of Louisiana's historic red streetcars as you weave between restaurants in New Orleans' French Quarter. Photograph by Explore Louisiana 1. Gumbo Gumbo is Louisiana encapsulated in a single dish, a cultural melting pot in which Gallic, Spanish, Choctaw, West African, Caribbean and Southern culinary traditions collide. The most familiar gumbos are made with seafood as well as chicken and sausage, but, in reality, recipes vary across the state. When it comes to preparing the dish, a few points of contention exist. Some people use tomatoes in their recipe, whereas others consider that sacrilege. Some gumbos are thickened with okra, and others use filé (a spicy herb seasoning). Then, there are chefs who swear by a dark chocolate-coloured roux versus those who favour a lighter colour. Depending on where you're visiting, gumbo may be a dressed-up soup with shrimp, sausage, crab and tomato (like in Creole-influenced New Orleans) or a heartier, gravy-thick stew made with game birds, seafood and certainly no tomato (found in the Cajun Acadiana region). Nobody agrees about the one true way to cook this dish, but every Louisianan will agree that a piping hot bowl of gumbo is one of life's most cherished pleasures. Where to try it: Rachel's Cafe in Lafayette serves up delectable Cajun-style gumbo. In New Orleans, for haute renditions of the dish, head to institutions like Pêche and Commander's Palace. Gumbo is perhaps the state's most iconic dish, with the seafood version one of the most popular varieties. Photograph by Explore Louisiana 2. Jambalaya The twangy Deep South cousin to its ancestors, Spanish paella and West African jollof rice, jambalaya is a hearty, comforting combination of thick and creamy rice stewed with meat, seafood and vegetables. It's a dish that's often cooked in massive proportions for celebrations and communal gatherings. Like many of the state's signature foods, views on what constitutes a proper jambalaya depend on where you're from, as there are hundreds of variations, with home cooks liable to voraciously defend their own preferred method. Cajun jambalaya is known for its bold, spicy flavour with no tomatoes. The New Orleans 'red jambalaya', on the other hand, includes tomatoes and is primarily found in and around the city. Almost every iteration, though, will begin with a golden brown roux and the holy trinity, and, for most people, hot sauce is also a necessity. Where to try it: The Jambalaya Shoppe in Baton Rouge serves up solid, spicy Cajun renditions of the dish. There's also Evangeline in New Orleans, Marilynn's Place in Shreveport and Johnson's Boucanière in Lafayette. Jambalaya is a comforting rice dish combined with fish, meat or vegetables — often compared to a Spanish paella. Photograph by Explore Louisiana 3. Po' boy The UK has the toastie. In Vietnam, it's the bánh mì. In Louisiana, the po' boy reigns supreme. Essentially a sandwich of infinite possibilities, the po' boy is a New Orleans original, created in 1929 by two deli-owning brothers. To feed picketing streetcar workers, the brothers would fill up baguettes with pot-roast scraps. 'Here comes another poor boy', the picketers would say to the chefs when requesting a sandwich. 'Poor boy' was shortened to 'po' boy', and it's stuck ever since. Nowadays, the most popular variations of the sandwich (almost all require a crunchy baguette, lettuce, tomato, pickles and mayo) feature fried shrimp, oysters, roast beef or catfish. There are, of course, more eclectic versions containing alligator, or boudin (a type of sausage), which should also be on your culinary checklist. Where to try it: Olde Tyme Grocery in Lafayette is an old-school, no-frills, counter-service deli dishing out some of the best po' boys around. In New Orleans, both Parkway Bakery and Domicile's Po' Boy are local institutions, the former specialising in a roast beef po' boy and the latter a shrimp variation. 3. Crawfish étouffée They say that Cajun food without crawfish (crayfish) is like French food without butter, and there's arguably no better way to consume the beloved crustacean than in crawfish étouffée (meaning 'smothered' in French). The creamy stew consists of a buttery rich seafood broth, enriched with spicy, cayenne-infused seasonings, the holy trinity and succulent crawfish tails — all of which is served over rice. This dish celebrates the flavours hiding within the state's fruitful waterways. You'll find the best iterations during crawfish season (from February to mid-May) and along the Bayou Country Crawfish Trail. Where to try it: In New Orleans, test out the old-school Cajun kitchen at The Bon Ton Cafe. Or head to Boudreau & Thibodeau's Cajun Cookin', a homely joint in Houma. 4. Red beans and rice Monday night in Louisiana means one thing — red beans and rice for dinner. The dish has been a staple across the state for centuries; legend has it that its popularity derives more from necessity than culinary tradition. Historically, Louisianians would cook up a ham on Sunday nights. Monday was typically laundry day, so, amid the washing, home cooks would reuse the ham bone and slow-cook it in red beans along with the holy trinity, cayenne and leftover bits of ham and sausage. The consistency of the resulting red beans is that of a creamy soup (with soft bean chunks), and it's served atop white rice. Today, the beloved comfort food has made its way beyond the back burner at home and into the state's most famous kitchens. Where to try it: This dish is the Monday special at Lil' Dizzys in New Orleans. The beans are simmered all day and you can incorporate smoked sausage, a tender pork chop or Cajun-fried chicken. Plan your trip Flights are available from London, Manchester and Belfast to Louis Armstrong New Orleans International Airport. Throughout Louisiana, there are good public transport options, especially in the cities, although hiring a car at the airport is the easiest option for exploring the whole state. For more information, visit This paid content article was created for Explore Louisiana. It does not necessarily reflect the views of National Geographic, National Geographic Traveller (UK) or their editorial staffs. To subscribe to National Geographic Traveller (UK) click here. (Available in select countries only).
BBC News
08-02-2025
- BBC News
Emeril Lagasse's guide to the best gumbo in New Orleans
He's an expert on all of NOLA's iconic foods but has a special place in his heart for gumbo. Here are his favourite bowls – from Cajun-style Brigsten's to the OG at Commander's Palace. There are few things that New Orleanians feel more passionately about than their hometown's famous cuisine – unsurprisingly, since the city's historical blend of cultures has given rise to a vast array of destination-worthy dishes. Beignets, jambalaya, étouffée, po'boys, king cake and muffuletta are just a few of the city's culinary stars; their flavours reflecting its Creole, Cajun, West African and French heritage. But only one iconic NOLA dish has been named the official dish of the state of Louisiana: gumbo. Gumbo is a thick meat, seafood and vegetable stew whose name derives from ki ngombo, the word for okra in many West African languages. It has French and West African roots, and both Cajuns (an ethnic group of Acadian descent) and Creoles (people of mixed European, African, Caribbean and Native American ancestry) make the dish. The first recorded mention dates to the early 19th Century when it was served at a gubernatorial reception in New Orleans. There are countless variations of the Louisiana classic and no shortage of opinions on the right way to make it, but gumbo almost always starts with a roux: flour cooked in fat that forms the base of the dish. The other consistent element: the "holy trinity" of onion, celery and green bell pepper, ever-present in Cajun and Creole cuisine. The proteins range from seafood or poultry to ham or beef, veal or game – or a combination thereof. Tomatoes may or not be used depending on the particular preparation, but you'll often find the eponymous okra – a savoury pod-shaped green fruit that gives the stew its unique flavour. NOLA-based chef Emeril Lagasse – famed for bringing Creole and Cajun cuisine into America's homes via his acclaimed, long-running television series, Emeril Live – has been making and eating gumbo since he moved to New Orleans in 1982. "I eat it five times a week and make it at home, but there is excellent gumbo all over the city," he says. Though he appreciates traditional gumbo – served over rice – Lagasse offers a modern take at his flagship restaurant, Emeril's, which he says has evolved quite a bit since the space first opened in 1990. "It used to be made with seafood," he says, "then we switched to chicken sausage and now it's made with lobster." It's not just the ingredients in the stew that have changed; the presentation has too. "The gumbo is currently in the form of a hot canape," he says, "that's the perfect concentrated taste of lobster-based gumbo made with a super dark roux." While his son, EJ, is now running the kitchen, Lagasse frequently wanders over to the restaurant to say hello to everyone and fix himself a bowl. Here are Lagasse's top picks for gumbo in the Big Easy. 1. Best classic Creole gumbo: Commander's Palace Commander's Palace, a New Orleans institution, has been a landmark in the Garden District since its founding in 1893. In the 1970s, legendary Louisiana chef Paul Prudhomme helped put the restaurant on the national map for its distinct blend of Cajun and Creole cooking. In 1982, at only 23 years old, Lagasse took over from Prudhomme, continuing a tradition of "haute Creole cuisine", with classics such as garlic bread, turtle soup with sherry and Creole gumbo. Even though Lagasse left Commander's Palace in 1990, he still cites the gumbo as one of the best in NOLA because the quality of the seafood is so good. Their recipe for the stew starts with a toasty, dark roux and includes crab stock, crabs, shrimp and okra. "Some places add chunks of seafood, but for me, that's something you do at home cause the fish starts getting stringy as it sits," he says. Website: 1403 Washington Avenue, New Orleans, LA 70130Phone: +1 504-899-8221Instagram: @commanderspalace 2. Best gumbo for a cause: Café Reconcile Café Reconcile was founded in 1996 to help local 16-to-24-year-olds with career exploration and job readiness, using the restaurant as a foundation for learning and training. While most of the hundreds of interns who have been through the 14-week programme go on to work in restaurants, others become nurses, mechanics, technicians and more. What's consistent is that they all learn to cook classic New Orleans fare like red beans and rice, po'boys and gumbo. "Café Reconcile's chicken and sausage gumbo has a rich roux with lots of okra," says Lagasse, "and it always hits the spot." It's a win-win, according to Lagasse. "Your meal helps support the workforce development," he says. "What could be better?" Website: 1631 Oretha Castle Haley Blvd, New Orleans, LA 70113Phone: +1 504-568-1157Instagram: @cafereconcile 3. Best gumbo z'herbes: Dooky Chase Restaurant Known as the Queen of Creole cuisine, chef Leah Chase was the heart behind legendary Dooky Chase Restaurant, first opened in 1941 by her in-laws and later evolving into a meeting place for excellent food, music and dialogue. In the upstairs dining room, many influential leaders of the civil rights movement, such as Martin Luther King Jr and the Reverend A L Davis, met to discuss crucial issues affecting the African American community. Starting in 1973, every year on the Thursday before Easter (Holy Thursday), Chase would cook up to 100 gallons of her special gumbo z'herbes, made with nine types of greens. "They do a traditional style of gumbo," explains Lagasse, "but during Lent it has lots of greens – mostly collards, mustard, turnip greens and okra, and it's finished with gumbo filé." For decades, Chase's Lenten gumbo attracted New Orleanians from all over the city. Chase passed away in 2019 but her grandson, Edgar "Dook" Chase, carries on the gumbo tradition. Some say it is the best in New Orleans. Website: 2301 Orleans Avenue, New Orleans, LA 70119Phone: +1 504-821-0600Instagram: @dookychaserestaurant 4. Best seasonal gumbo: Casamento's Family-owned since 1919, Casamento's on Magazine Street is primarily known for its briny Gulf Coast oysters, which peak during cool autumn and winter months. "Locals love to go there whenever they see the open sign, which is only when the oysters are great," says Lagasse. He enjoys eating the plump oysters alongside their much-loved seafood gumbo, which is replete with shrimp, tomatoes and okra. Other Casamento's must-haves include their oyster stew and sandwiches, made with their signature "pan bread" instead of traditional French bread. Website: 4330 Magazine Street, New Orleans, LA 70115Phone: +1 504-895-9761Instagram: @casamentosrestaurant 5. Best Cajun-style gumbo: Brigtsen's Chef Frank Brigtsen also started his culinary career as an apprentice under Paul Prudhomme, who helped him and his wife Marna open Brigtsen's in 1986 in NOLA's Riverbend neighbourhood, where he serves classic Cajun-Creole cuisine. "Frank is an excellent cook," says Lagasse, "and I really like his filé gumbo, which is Cajun-style, meaning it has no tomatoes." Cajun gumbo also doesn't include okra. Instead, Brigtsen thickens the stew with filé powder, a ground spice made from sassafras leaves. "The flavour is kind of like dehydrated greens," explains Lagasse. The other distinction to Brigtsen's gumbo is a little unorthodox: instead of slowly frying the oil and flour for the roux, the recipe starts with heating a pot of oil to 375F, then quickly whisking in the flour. This cuts the cooking time significantly and yields a deep, complex flavour. Website: 723 Dante Street, New Orleans, LA 70118Phone: +1 504-861-7610Instagram: @frankbrigtsen BBC Travel's The SpeciaList is a series of guides to popular and emerging destinations around the world, as seen through the eyes of local experts and tastemakers. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
