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A Taste of Louisiana with Chef John Folse & Co.
T'Frere's House
Season 9
Episode 19
With a name like TFrere, this bed and breakfast can be located only in the Cajun country of Louisiana. Chef Folse travels to Lafayette to prepare crabmeat vermillion and interview TFrere owner Maugie Pastor. Today's menu also includes Bananas Foster, sweet and spicy chicken etouffee, TFrere turtle soup, and eggs ` la creme.
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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