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A Taste of Louisiana with Chef John Folse & Co.
Fleur-De-Lis
Season 9
Episode 23
In this episode from the “Bed and Breakfasts of the Bayou State” series of “A Taste of Louisiana” from May 22, 1999, Chef John Folse visits the Fleur-de-Lis Bed and Breakfast in Natchitoches, Louisiana. In the studio kitchen, he prepares Seafood Pastalaya and a Spinach & Shrimp Mold. Back in Natchitoches, he visits with Chef Kent Gresham at his restaurant, The Landing.
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26:47
Rattlesnake/Wildewood Resort
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26:50
Speckle Belly Goose Casserole/Oak Grove Hunting Club
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27:00
Roast of Wild Boar/Cochon de Lait Festival
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27:07
Dove Breast Delight/The Duck Camp
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27:04
Grilled Beaver/Lewis & Clark
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26:56
Turtle Soup/Commander’s Palace
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27:10
Goose Cacciatore/White Lake Lodge
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26:46
Frog Legs Provencale/Henderson Swamp
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27:25
Roasted Wild Turkey with Stuffing/Giles Island
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25:28
Smothered Rabbit with Mushrooms/New Hope Plantation
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26:46
Spit Roasted Squab/Destrehan Plantation
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27:12
Teal Duck/Buckley’s Camp