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v. t. e. Louisiana Creole cuisine ( French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States .
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. [2] A New Orleans institution, it is notable for being the birthplace of ...
Brennan's was founded in 1946 by Owen Brennan, an Irish-American restaurateur and New Orleans native. It was originally called the Vieux Carré restaurant and was located on Bourbon Street across from the Old Absinthe House until 1956 when it moved to its current location. This building, a two-story French Quarter mansion at 417 Royal Street ...
Creole cuisine ( French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times, from the fusion between African, European and pre-Columbian American traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it ( melting ...
Following is a list of notable Louisiana Creole restaurants: Acadia: A New Orleans Bistro, Portland, Oregon, ... Upperline Restaurant; References. Food portal
Official Site. Broussard's, along with Galatoire's, Antoine's, and Arnaud's, is one of the four classic Creole New Orleans restaurants known as the Grand Dames. [1] Broussard's first opened in 1920, when an eminent local chef, Joseph Broussard, married Rosalie Borrello, and the couple moved into the Borrello family mansion (built in 1834) at ...
Calas ( / kəˈlɑː /) are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, [1] and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts .
The Creoles of color are a historic ethnic group of Louisiana Creoles that developed in the former French and Spanish colonies of Louisiana (especially in New Orleans ), Mississippi, Alabama, and Northwestern Florida, in what is now the United States. French colonists in Louisiana first used the term "Creole" to refer to people born in the ...
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