LAGNIAPPE
In the eighteenth century, when Louisiana housewives went to market to purchase their rice and other staples, the merchant would throw in an extra couple of handfuls to compensate for the weight of the linen sack the product was weighed in. "Pour la nappe" (for the cloth), he would say. Over the years this phrase developed into "lagniappe" which has come to mean "a little bit extra" and applies to all sorts of situations.
In this section you will find:
 CAJUN: A CULINARY TOUR OF LOUISIANA
150 pages include over 60 recipes and basic information on making your own spice mixes, stocks, and ingredient substitutions from which you can create appetizers, soups, rice dishes, gumbos and other Louisiana specialties and desserts. Beautiful photographs and chapters about Louisiana's history and culture round out this "more than a cookbook" tome.
Written by Judith Bluysen, chef and co-founder of Thanksgiving restaurant and grocery store in Paris, France, the book was published in July 2002 in French by Flammarion (ISBN 2080108441), and in March 2003 in English by Rizzoli New York (ISBN 0-8478-2514-0). Photographs of Louisiana and the food photography in Paris are by Paris-based photographer Jean-Marie Del Moral.
CALENDAR of SPECIAL EVENTS
... in the RESTAURANT 2004
- February 14 (Saturday) Valentine's Day special romantic menu
- February 24 (Tuesday) Mardi Gras a book signing with tasting: "Cajun: A Culinary Tour of Louisiana", by Judith Bluysen at The Red Wheelbarrow Bookstore, 22 Rue St. Paul, 75004 Paris from 4-7 pm tel: 01 48 04 75 08
- April 11 (Sunday) Easter Sunday special Easter brunch
- May 9 (Sunday) Mother's Day (USA) special brunch
- June 6 (Sunday) Father's Day (USA) special brunch
- July 4 (Sunday) Independence Day big celebration-ribs, fried chicken, chili, corn on the cob…
- October 31 (Sunday) Halloween Halloween theme brunch
- November 25, 26, 27 (Thursday thru Saturday evenings) traditional festive Thanksgiving meal-reserve early!
- December 25 (Saturday) Christmas Day special Christmas lunch
SPECIAL PRODUCTS for SPECIAL EVENTS or SEASONS
... AVAILABLE in the BOUTIQUE
- FEBRUARY Hersey's kisses, heart shaped cheesecakes (on order) for Valentines Day. Cocoa mixes, Macaroni and Cheese, and Clam Chowder for those cold nights.
- MARCH Celestial Seasonings Teas no calories on those cold nights when you're dreaming about the beach
- APRIL White eggs and egg dye, shredded coconut, Jelly Bellies, Easter hams (on order)
- MAY New arrival of spring products - cake mixes, salad dressings, BBQ Sauces, drinks and our new line of floral cheesecakes.
- JUNE Chardonnays from California add a different note to light meals.
- JULY See our catering menu for the 4th - Independence Day. Barbecued Ribs, Fried Chicken, Chili, watermelon baskets, fresh corn on the cob, brownies and lots more.
- AUGUST Stock up on your necessities before we close for 2 weeks!
- SEPTEMBER Back to school - little boxes of Sun Maid raisins, packets of Oreos for the kids' lunchboxes.
- OCTOBER Candy corn, pumpkin pies, Halloween decorations and tableware.
- NOVEMBER Everything you need to prepare the Thanksgiving meal yourself - fresh farm-raised turkeys, cranberries, yams, as well as their canned counterparts; plus Karo syrup, pecans, cornmeal, baking powder and soda, molasses, stuffing and gravy mixes, and much much more. We also cater the whole meal, or just stuffed and roast turkeys, and desserts.
- DECEMBER Candy canes, Christmas hams and turkeys, eggnog, mincemeat and all of the Thanksgiving products.
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