Chef-owner John Folse brings Cajun flavor to the menu at this charming Baton Rouge plantation. It only took one taste of the crispy herb-and-citrus-marinated red snapper, Creole rice and roast suckling pig for Bobby to see what real low-country cooking is about.
Special Dishes: Cochon Au Lait, Red Snapper
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.