Kreol Magazine Exclusive: Creole Author, Gourmet and Scholar from Louisiana, John la Fleur II.
At Louisiana Creole Gourmet & Scholar John La Fleur’s Plantation Guesthouse & Food Club in historic Washington, Louisiana guests not only enter into a rich atmosphere of Old World simplicity and elegance, but they are equally astounded by the exquisite Old Louisiana Creole cuisine which is presented in multiple course meals. Many of the recipes appear in his fabulous, big hardcover, full colour cooking book, A Cultural Legacy: CREOLE Gourmet Secrets of Louisiana published in 2010, now in its 3rd edition! Replete with everything from aperitifs, to hors d’oeuvre, salads, to full entrées and soups, it also features an unexpected, but very informative introduction to Louisiana’s almost forgotten CREOLE people and culture.
A greatly appreciated dictionnaire of Louisiana Creole & Cajun culinary terms along with a very exciting gourmet-gourmand tourist shopping kiosque is provided in order to assist the daring gourmand to locate and purchase Louisiana’s exotic Creole and Cajun food products and ingredients. The Table of Contents alone is sixteen pages long! This remarkably authentic Louisiana Creole Cookbook is also an unmistakable cultural history which only a native and expert scholar could so well and so beautifully articulate.
At the Jean-Batiste Andre’ la Fleur Plantation Guesthouse & Creole Gourmet Food Club, arriving evening guests are first welcomed to enjoy pre-dinner aperitifs and hors d’oeuvres. This is followed by a splendid potage or gumbo, and then onto any of several rich and delectable entrées certain to impress the eye and the palate!
Delicacies such as ‘fricassee de poulet et de saucisses aux navets, carottes et patates’ warm the heart and remind all of the wealth of human culinary traditions which we never tire of savouring; Chevrettes Etouffees a la Créole remains a rich Louisiana Creole Lenten period meal and in typical French tradition is accompanied by wine with fresh bread and butter, a sampling of fried crawfish and the coup de grace of succulent caramelised, garlic and parsley infused shrimp in a rich blanket of tomato sauce and light wine garnished with fresh parsley and lemon.
But, there is more, chere! How about the Eggplant Creole, or “Brèmes Créoles” as they say in Creolophone Louisiana?
“Brèmes” is a Creole corruption of Spanish, ‘berenja‘ for eggplant. During the colonial period, Creoles did the best they could with unfamiliar Spanish words, but were determined at least, to attempt to pronounce new culinary terms introduced during the Spanish rule which, along with the African and earliest Amerindian cultures, married nicely with Spanish cultural elements, ultimately producing Louisiana’s unique Creole cuisine, language and multi-ethnic culture. Are you swooning yet?
Well, stay awake and get a pencil and paper because you’ll want to remember these exquisite recipes from Chef John La Fleur’s famous Louisiana Creole Cookbook.