Chef Jeremy Langlois features Louisiana cuisine at prestigious James Beard House in NY
Baton Rouge — Executive Chef Jeremy Langlois, of Latil’s Landing Restaurant at Houmas House Plantation and Gardens in Darrow, La., will cook at the prestigious James Beard House in New York on Wednesday, Feb. 19.
Langlois will feature fresh and delicious Louisiana products –bowfin caviar, jumbo lump crabmeat, gulf oysters, crawfish, Steen’s cane syrup, and Zapp’s potato chips used as a crust with his preparation of fresh grouper.
Guest chefs from around the world are invited to the James Beard House to prepare meals from their own signature cuisine. Meals consist of five or six courses complimented by wine pairings. Chefs also participate in a question-and-answer session at the completion of the meal.
Latil’s Landing was recently named as one of the top 20 best new restaurants in America, thanks in large part to Chef Langlois’ culinary creativity. He has garnered increasing attention for the “Novelle Louisiane” style he created using fresh, seasonal local ingredients. Langlois also serves as a board member for the Baton Rouge Epicurean Society.
Additional information can be found here.