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A Taste of Louisiana with Chef John Folse & Co.
The Boucherie: Preserving Traditions with Chef John Folse
Season 1100
Episode 1
In The Boucherie: Preserving Traditions with Chef John Folse, he demonstrates the ways to preserve this heritage by using the different variety of meats from the hog, and presenting them to the family table.
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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
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27:02
Medallions of Venison/Giles Island