Boucherie

When southern Louisiana was still new, the tradition of a Boucherie must have been as ritual to the first Cajun peoples as Mardi Gras and Jazz fest are to us now. Communities would gather at the beginning of the more difficult times of year to help one another complete their seasonal stores born out of the feast made possible by the whole of the people gathered. Each family that took part in a Boucherie would take home a portion of the hogs slaughtered during the celebration, and every community that held one did so in turn; ensuring that the rotation of the pigs that made up the celebration could last through the winter. Today, as in the past, Boucheires are both preformed as traditional intimate family affairs, as well as being the basis for huge festivals and celebrations throughout southern Louisiana. Our cuisine reflects our passions and our purpose - which is fine dining for the people. We smoke, cure, age and prepare all our meats in house - and as do most fine establishments in the city - we purchase from local agriculture and seafood purveyors when available.