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A toast to the enduring spirit of the people and customs of the state of Louisiana!

Laissez le bon temps rouler (Let the good times roll) is more than just a saying in New Orleans; it’s a way of life. The French Quarter, also known as the Vieux Carre, represents layer upon layer of history and an unbelievable assortment of cultures that finds its highest expression in the distinctive cuisine. Creole food (as we know it today) is the very definition of “New American Cooking.” That is to say it is a combination of French cooking techniques with the seasonings and ingredients available in the new world.

So many people have left their culinary footprints in this remarkably tolerant American city. Native Americans, Spanish, French, Africans, English, Mexicans, island refugees from the Caribbean and later, even Irish and Italian immigrants by way of New York City have all left their mark. Creole cooking is the traditional and authentic food of the city of New Orleans, whereas Cajun cooking represents the survival fare of the Arcadians in the rural countryside of Louisiana. Although the descriptions Creole and Cajun are often used interchangeably, the styles are similar but not the same.

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