Houma

The southern boundary of Houma is the Gulf of Mexico and 60 percent of our area is comprised of wetlands, lakes, and waterways. These waters have blessed us with an abundance of seafood and waterfowl over the past centuries. When we speak of seasons, we don’t mean winter, spring, summer, or fall. We speak in terms of crawfish season, shrimp season, crab season, etc. Our earlier settlers included Native Americans, Cajuns, African Americans, Germans, Italians, English plantation owners, and the Spanish. These cultures blended their cooking methods with the bounties from our waters developing a Cajun cuisine that endures today.

The Chef John Folse Culinary Institute at Nicholls State University is providing our area with an abundance of professionally-trained and talented new chefs. These chefs continue to use the abundance of our traditional fresh ingredients with new innovative techniques, sprinkled with international flair, and are creating a new generation of cuisine that highlights the best of our products and cultures.

Our culture has always included food as an important part of providing our best for our family, friends, and guests. The preparation of food has always been a labor of love. We take whatever time is necessary to prepare the dish correctly and we use the very best ingredients that are available to us. Our food, today just as it was in the past, is a direct reflection of our hospitality.