Everything on Adele’s menu is inspired by and sourced from Louisiana, the home turf of Chef Marc Wegman. Po’ boys dominate the menu, but don’t skip the dessert section, because that’s where you’ll find the beignets. The chef uses a proprietary blend of flours and a deft hand to produce a fluffy beignet that’s fried yet light as a cloud and served warm with a generous dusting of powdered sugar.
Special Dishes: Beignets
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