Langlois

Our group included 2 women (age 58 and 25) and 4 men (age 52, 27, 25 and 23) and everyone of us rated this a 5 star experience - a 5 sense gourmet experience. You cook, you talk, you eat and you listen. The food is great. The place is great. But when Chef Amy gets talking, lIstening to her stories, descriptions and recommendations enhance the experience. From NOLA history to cuisine to the paranormal - Chef Amy knows her stUff and weaves a narrative. Bottom line - regardless of age or interest in cooking - everyone will love this experience.

Learning How To Prepare A Delicious Brunch Cajun-StyleSITREP!Recently I got to participate in a very fun cooking glass at the Langlois Culinary Crossroads Cooking Institute. It was a delightful opportunity to extend my cooking horizons by getting a chance to use local NOLA ingredients to make a wonderful brunch that I can recreate back home in California.THE SETUPAs is mentioned in the brochure information, "Some New Orleans visitors take home Mardi Gras beads, souvenir cups, and trinkets from the French Market; others buy art from the galleries on Royal Street. If you're here, it's because you're interested in one of the city's greatest gifts: our uniquely delicious cuisine."And so this indeed provides the backdrop for both the motivation and the excitement for participating in this cooking class, as well as the opportunity that presented itself by being in New Orleans for an extended 4 day weekend.THE COOKING EXPERIENCEWith Langlois Culinary Crossroads, it's not just watching a video class or about sharing recipes: we were actively involved in an entertaining and interactive culinary experience where guided by Chefs Jodie & Emily, we got to partake in the brunch meal that we created with their guidance.THE DELICIOUS FRUITS OF OUR LABORSEach of us students got to take an active part in:* Preparing the hash of sausage, sweet potatos, whole garlic cloves and shallots, * In making each crepe, * In making the lemon curd to go into the crepe, * And in making the macerated blueberry sauce that would top eachcrepe. Each activity was a delightful step in this cooking process and one that I will remember and recreate at home. And, yes, the best part WAS being able to eat the brunch that we fixed ourselves.AWESOME COOKING GUIDESI want to give a big shout-out to the awesome Chefs Jodie and Emily, and to their magical kitchen steward Brynna for keeping everything so organized!THE LOWDOWNA fantastic culinary experience I hope to recreate again!

We feel so extremely fortunate to have spent the evening cooking with Tess and Amanda - they are absolutely AMAZING! We participated the the 'Not Your Mama's Gumbo' experience and it was a delightful epicurean journey‼

I wish you could rate something higher than 5 stars. This place is in a class of its own; an exceptional dining experience and an absolutely incredible meal. I doubt my review will do this place justice; you MUST try this yourself. This is an interactive dining experience. You watch and participate in the creation of the evening's meal, learning how to make most of the dishes yourself so you can duplicate them at home (they send you home with the recipes). It's a great concept in and of itself, but Chef Tess and the Langlois staff have created an absolutely magical dining experience. We are greeted when we walk in with a glass of wine and someone takes our coats. We mingle with the other guests (there's only 16 of us total...very intimate) and enjoy the pickle plate. Pickled mandarins, grapes, and of course, pickles. Plus some head cheese and a pea purée. It was a unique blend of flavors and utterly delicious. We decide to do the wine pairing and take our next glass of wine to the kitchen to start cooking. Chef Tess show us how to make a roux and explained which type of roux would be used to make a variety of dishes. Several people participated, stirring, adding ingredients, etc. until it was time to add the broth and let it simmer! She then showed us the best way to prep fried chicken, we dredged it in flour and she set it aside in the freezer for later. Next came the salad. So simple, right? Anyone can make a salad! Or so I thought! I've been going about this salsas making business all wrong! I learned how to properly dress a salad and how to mix flavors and textures to create a delicious masterpiece. At this point we took a break to enjoy our salad and another wine pairing. Delicious. Back to the kitchen! Chef Tess showed us how to fry the chicken, sauté collard greens and make ice cream using liquid nitrogen! Food was plated and we were off to the main event. (See pic). It was absolutely amazing. If I had simply walked into a restaurant and been served this meal, I would've rated it as one of the best meals I had ever eaten. But this meal, along with the experience itself, was out of this world. There are many reasons I plan on returning to New Orleans, but this is number one.

I am sitting at Langlois right now as I am finishing my experience. The food and class was great. My whole family of 5 enjoyed the whole experience. I learned a lot....this is a must do

The highlight of my Nola trip!Chef Amy started Langlois with the money she earned from winning a cooking competition w the Iron Chef and his crew...she runs a tight ship w her crew.I went w a group of 12 people for our afternoon activity. There was another table of about 10 people in the room. Overall it is an intimate experience, because there are 2 chefs leading the meal prep and one sommelier.The menu was a fruit/hog head cheese plate, chicken and andouille sausage jambalaya, seafood gumbo, bread pudding, and praline custards. We also signed up for the official wine pairing. The whole package was $130 and we were stuffed.While cooking, the chefs had us individuals take turns in stirring the gumbo, prepping the pudding, piping the custard, etc. It would be a stretch to say I actually cooked anything end to end by myself but hey we paid a lot of money and the chefs wanted to make sure the meal was on fleek.The best part was chatting w the chefs as they are a wealth of information about Cajun food, all food actually, and NoLa. They are friendly locals that gave us a lot of insight into the culture. At the end they provide you with a recipe book to make the 5 course meal at home. Wins!

What a wonderful cooking school! I enjoyed every moment from making the class reservation with Lauren, to learning with Chef Tess, and to taking in the surroundings of the beautiful building.Lauren was so accommodating of my food issues, and I do not find that everywhere. She was also great at keeping me posted on whether the class "made" and if my friends had registered.Chef Tess has such a fun personality and great knowledge of the school's vision, New Orleans, and of course the food. She was just right for reaching out to my friend and me in our different learning styles and levels of cooking experience. I appreciated that she let us decide if we wanted to be hands-on. I have already been home practicing some of the new techniques that I learned from Chef Tess.The building is lovely. Everything about this program is top-class. Even the folders with the recipes and information about the school is beautifully presented. The table tops and decor are modern and pretty. The bathroom was spotless (very important to me in a food area).I am definitely planning to take another course the next time I find myself in The Big Easy.This was a memorable and delicious experience. Did I mention the red beans were out of this world divine????!!!!

If you are looking to do something fun and different one night definitely check this place out. We had so much fun learning about cooking and actually cooking. I highly recommend doing the seasonal menu for dinner it is so delicious and fresh. I will never forget my experience here & the staff is beyond friendly & they make sure you are having a lovely time!!!

This is what I wrote the owner after my visit and her survey arrived. I'm still a little miffed and was underwhelmed by the reply so am posting it on Yelp:I would like to start with a few nice comments about the staff and the food. The staff is friendly, knowledgeable and fun. The seafood gumbo was really good and the salad was very interesting. I also enjoyed the appetizer plate. Very good pickles. Buy the bread from someone local like Bellegarde. It's not good. Dessert was forgettable and not really all that relevant to New Orleans. The food overall was good. Teach people to make something besides a salad. Anyone can make a salad. A couple things that I didn't really like. I live here. I spent many years in the restaurant industry as a chef then a pastry chef and now a baker. The table that I was at had people from here and tourists. You probably get a mix. One of the staff kept dissing everything I was recommending to these folks and my friend was echoing my sentiments. Allow these tables to enjoy each others company. Allow us to meet new people and share our hospitality and mind your own business when our attention isn't required by you. It's a long evening and there is little time for us to chat without you so leave us alone occasionally when it's time for us to eat. Don't hover. The Moo Moo packets of ultra pasteurized creamer are not acceptable. You should not show these to your guests as $120/plate. This is wrong on so many levels that if you don't understand it then you most likely have bigger problems. I can see the Sysco truck pulling up now. I can't really abide paying this kind of money to people that don't understand the connection between the food they eat and my health. It's time to step up and take some responsibility. You could use peanut oil or canola oil instead of vegetable oil that has been shown to be ridiculously bad for you and full of GMOs. If I hadn't seen the Moo Moos I might have assumed by the quality products being sold there that you understand what quality food is. Get yourself a couple dozen tiny creamers. If someone wants cream, bring them their own little creamer. This is the best way to avoid food waste. The cost of wasting drops of cream is very small. Perhaps you just have too much staff and that's why it's $120/person because the food and experience isn't really up to the cash. There are too many people there for the amount of work to be performed. I've been to similar set-ups in Charleston and New Orleans for a lot less and had a great time. True, this is probably not a place for someone like me but you can do better.

What an amazing experience with Chef Amy and her Team. Amy could not have been a better host. Allison (Comedian) was funny and could not have been more pleasant. Everyone truly helped make my wife's birthday memorable.The food was delicious, the Facility was impressive and the people could not have been better. Fun, delicious and entertaining.From planning to execution and every step in between, chef Amy made every step of the process enjoyable.The Crepes were not only fun to make, they were delicious. As for the Crepe toss competition, I believe it is going to take off and it will ultimately become an Olympic sport.