French gastronomy continues to influence local cuisine

In New Orleans (United States), visitors are preparing to experience the cuisine of this Louisiana city for the first time. Chef Pat will teach them how to prepare gumbo, a traditional soup, a mixture of meats and vegetables. The recipe begins with a roux, a sauce inherited from the French. She then adds a handful of spices, for typical Louisiana flavors. “Our cuisine is inseparable from the land we occupy”says Chef Pat, of the New Orleans School of Cooking.

The French market, an essential place

David Durio is a crayfish fisherman, a staple of most dishes in the region. The shellfish then find themselves at the table of the great chefs. Thus, the crayfish stew of Gus Martin, chef at the Tujague restaurant, is considered the best in New Orleans. Finally, the last obligatory visit: the French market where visitors come to taste praline donuts. Robert Harrison of Loretta’s Authentic Pralines was inspired by croissant dough.