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Food: A Taste of New Orleans |
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La Louisiane offers Cajun comfort food with laid-back style
by Helen Savage
The first time I ate at La Louisiane, I was struck by the similarities between New Orleans and Montreal.
The vibrant artwork decorating every wall has a distinctive French influence that is characteristic of both cities. And there is a prominent presence of jazz throughout the restaurant - posters of the old greats, chilled out background music - paying homage to the two cities famous for hosting the world's largest international jazz festivals. Acadians (called Cajuns in Louisiana) are a vibrant minority in North America, and their influence on Montreal and New Orleans is undeniable. Both cities keep this culture alive by maintaining their customs and traditions, despite being surrounded by North American influences.
La Louisiane is a hidden gem nestled in the heart of NDG, serving up authentic New Orleans cuisine against a creative backdrop, befitting the city's energy and imagination. It is a welcome break from the bustle of the Plateau; somewhere you can escape to and still feel at home.
While the atmosphere is fun and inviting, the focal point here is definitely the food. The most prominent feature of the small restaurant is the open kitchen, which takes up almost half of the space. It's a welcoming touch; and appropriate, considering the home-cooked appeal of the menu. Chef Sean Hayes hopes that "being so close to the buzz of the kitchen (will) add to the lively atmosphere."
La Louisiane's menu is traditional but playful, featuring the staples of Cajun and Creole cuisine like Hush Puppies (mouth-watering deep fried cornmeal dumplings) and Jambalaya.
You can watch the traditional Southern dishes being prepared, as the aromas of spices and the "holy trinity" of flavours used in Cajun and Creole cooking -- bell pepper, celery and onion -- fill the restaurant.
Like the city itself, New Orleans' food is an amalgam of influences and traditions from all over the world. I ask the chef to explain the subtle differences between Creole and Cajun cooking, to find out where these traditions come from.
I learn that, while Cajun cooking is considered to be purely French based, Creole is a diverse melange of not only French cuisines, but Spanish (Jambalaya is an adaptation of the Spanish dish Paella), Italian, Caribbean and African ("Gumbo" is the African word for okra, a native plant from Africa introduced by the slaves who settled there) influences.
La Louisiane's menu is traditional but playful, featuring the staples of Cajun and Creole cuisine like Hush Puppies (mouth-watering deep fried cornmeal dumplings) and Jambalaya with blackened fish, alongside tongue-in-cheek nods to New Orleans like "Jacques' Voodoo Pasta."
But take care when ordering; whether Cajun or Creole, almost all options are pretty spicy, sometimes making it hard to appreciate the classic flavours. And try not to fill up too much on the complementary baskets of sweet cornbreads; finishing the more than generous portions is a definite challenge.
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Helen Savage is a freelance writer from Liverpool, England, now based in Montreal.
Cajun Match
La Louisiane
5850, rue Sherbrooke O.; corner Draper (Metro Vendôme)
Tel: (514) 369-3073 (no reservations)
Open Tue., Wed., Sun., 17h30-21h30; Thurs. 17h30-22h30; Fri.-Sat., 17h30-23h
You can check out the menu at their website: www.lalouisiane.ca. |
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