Classic Louisiana cuisine is at home in this gracious manor-house setting in the piney woods of Abita Springs. Stepping back into time, you are enveloped by charm and served local specialties with elegance and southern hospitality.

Duck and Oyster Gumbo

7 stalks celery, small diced
4 medium onions, small diced
4 bell peppers, small diced
2 T paprika
1/4 tsp each of allspice, nutmeg, cinnamon, black pepper and white pepper
1 knifepoint cayenne
1/2 tsp each of thyme and oregano
1 T parsley
3 bay leaves
11/2 cups vegetable oil
4-6 oz all-purpose flour
6 duck legs, seared
1 quart oysters
3 quarts chicken stock
3 cups cooked rice

Dice the onions, celery and bell pepper and assemble the spices and herbs in a separate container. In a heavy-bottom soup pot, heat the vegetable oil and whisk in the flour, stirring constantly to ensure even cooking. Cook the roux to a dark rich brown color. Immediately add the spices and the diced vegetables to stop the roux from cooking. Allow the vegetables to cook in the roux, covered, over low heat for 10 minutes. Add stock and bring to a slow boil. Skim the fat off the top regularly while continuing to simmer for 1-2 hours. Season to taste.

Season duck legs and brown evenly in cast iron skillet. Add the duck legs to the gumbo after it comes to a boil and simmer in the gumbo for the 1-2 hours. Remove the legs after cooking, strip the meat off the bones and return the meat to the gumbo. Taste to correct seasonings, if necessary. To serve, heat the oysters in the gumbo. Serve with rice. Serves 4-8 with leftovers.

DAKOTA

Dakota’s superb style of contemporary Creole cuisine is always a treat. The chef’s transformations of our bounty of fine native ingredients, combined with consistent excellent service, have made it a local favorite. A meal at Dakota’s is as welcoming as a visit with favorite relatives, and a bowl of this signature soup is like coming home to delicious comfort.

Lump Crabmeat and Brie Soup

2 lbs fresh Louisiana blue crabs
2 oz olive oil
2 medium onions, chopped
1 medium carrot, chopped
3 ribs celery, chopped
1 pod fresh garlic, chopped
2 bay leaves
1/4 cup brandy
1 cup white wine
2 quarts water
1/2 cup unsalted butter
3/4 cup flour
1 quart heavy whipping cream
8 ounces Brie cheese
1 tsp white pepper
1 tsp cayenne pepper
1 tsp salt
1/2 lb picked jumbo lump crabmeat

Using a meat mallet or hammer, crack open blue crab shells until meat is exposed. In a one-gallon stockpot, heat olive oil, add cracked crabs and sauté for five minutes. Add chopped vegetables and bay leaves and continue to sauté for an additional five minutes. Add brandy, white wine and water and bring to a simmer over medium heat, cooking for thirty minutes. Using a skimmer, remove and discard crabs and vegetables from stock. Set stock aside.

In a separate sauté skillet, melt butter, and then add flour, blending with a wire whisk until smooth and creamy. Simmer over low heat for one minute. Add blond roux to stock, using wire whisk until fully incorporated into the stock. Add heavy cream and simmer for ten minutes.

Remove outside rind from Brie and discard. Cut remaining Brie into one-inch cubes. Add Brie to stock, stirring constantly until all cheese is completely dissolved. Season soup with salt, white pepper and cayenne pepper. Strain soup through a fine strainer. Add jumbo lump crabmeat and warm through. Serve immediately. Yields three quarts

LA PROVENCE

Like taking a trip to the French countryside, a meal at La Provence is a mini-vacation for the soul. The warm hospitality that Chef Chris Keregeorgiou shares with each of his guests is only a hint of the total experience of fabulous French cuisine that awaits you. The menu is perfected anew each day, so starting with his traditional pâté, then ending with any of the delectable desserts, you will come away with a truly memorable meal that is rooted in tradition and comfort.

Chocolate
Grand Marnier Tort

1 lb unsalted butter
1 lb semi-sweet chocolate
8 oz Grand Marnier
6 eggs, room temperature
Powdered sugar for garnish

Pre-heat oven to 350Þ. Melt the butter in a pan. Add Grand Marnier and bring almost to a boil. Remove from heat and add the chocolate, stirring to melt. Set aside.

In a mixer, beat eggs on high speed until they increase in volume and are foaming. (The ribbon stage.) Fold 1/4 of the eggs into the chocolate, and then fold all chocolate into the eggs. Mix thoroughly. Pour into a 12-inch cake pan that has been greased and lined with parchment paper. Bake in a water bath for 20-25 minutes. Allow to cool before removing from pan onto serving plate. Dust the top with powdered sugar and surround with Crême Anglaise.

Crême Anglaise

6 egg yolks
1/2 cup sugar
2 cups whole milk
1 T vanilla

Combine the egg yolks and sugar in mixing bowl. Beat until thick and light. Scald milk in a double boiler. With the mixer running on slow speed, very gradually pour the scalded milk into the egg yolk mixture. Pour the mixture back into the double boiler. Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon, or until it reaches 185Þ F or 85Þ C. When thickened, immediately remove the top part of double boiler from heat and set inside a pan of iced water. Stir in vanilla and continue to stir sauce until cooled. Serve immediately, or chill until needed.