A Taste of Provence in Cajun Country
During the Bizarre Foods America Third Coast shoot, I loved hanging out with my buddy John Besh doing all things duck at La Provence, his acclaimed restaurant located just north of New Orleans on the shores of Lake Pontchartrain. At this day-trip-worthy French eatery, Besh and chef Erick Loos treat local ingredients simply and with respect. The duck, which is raised at a nearby Chappapeela farm, is lightly salted for a day, blanched in cane syrup then slow-roasted and served with grilled peaches and Marcona almonds. Dishes such as pork “head-to-toe” with local chanterelles and bing cherries, and rabbit “porchetta” with creamy panisse and haricot verts are absolutely stunning, but it’s not just the French food that shines here. Besh’s Louisiana roots are evident in the classic gumbo (a must try) or Louisiana-style shrimp and orecchiette “etouffee.” End the meal with a simple, but well-executed French-inspired dessert, think lemon clafouti or a decadent pots de creme. Besh is on a quest to localize New Orleans’ food supply, starting with his own kitchen garden located on the acreage behind the restaurant, so if the weather’s nice, I’d suggest taking your meal on the patio overlooking the verdant grounds.
Duck From Farm to Table with Chef John Besh:
25020 Highway 190
Lacombe, LA 70445
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