Local gastronomy has long been defined by the evolution of Creole cuisine, a style of cooking that is a sum of its parts. One integral influence came from wealthier French newcomers, who traveled with their chefs from France, spreading the gospel of béchamel, velouté, and hollandaise amongst the upper crust.
But, given the land’s natural bounty and cultural influences, French cuisine didn’t thrive in its traditional form. Instead, with influences from local indigenous people, the Spanish, and enslaved Africans, it morphed into something else, something, arguably, more interesting. Mirepoix became the trinity, roux darkened, and local ingredients informed the table.
All of which makes the classic French restaurants we do have even more special. Here are a few places Francophiles will approve.
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