HH Sunset 



August 2012


Houmas House Plantation and Gardens


Preserving the Architecture of New Orleans 

Entrance to Carriage House  

New Orleans is known for its food, culture and architecture.  Historic Preservation groups, investors, and individuals spend countless years restoring its famous neighborhoods, streets, and iconic buildings.   St Charles Avenue is known for its huge mansions that line the street between massive Live Oak trees.   Sadly, all of these houses have not survived neglect, storms, and harsh climates. 

Luckily, some of the homes have been reincarnated in different places.  Staircases, mouldings, doors, and casings have been spared and now enjoyed in their new homes.


Houmas House Plantation was able to salvage this door frame from one of the prized Saint Charles homes and bring it to life again in the new Carriage House at Houmas House.  This new restaurant will be completed in October and will emulate an Irish ballroom, complete with massive fireplaces and 150 year old mirrors.  An elegant four course breakfast will be served daily, followed by English tea service during the afternoon, and serving dinner specializing in Louisiana Creole favorites. 


We're honored to have this amazing piece of New Orleans history at Houmas House. It gives us great joy to preserve this piece of the city that was almost lost.

Secrets from Latil's Landing

Cornmeal Blini with Cajun Caviar


Makes 30Cavier


1/2 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, lightly beaten

1 cup milk

Vegetable oil

4 oz. Bowfin (Choupique) caviar

2 cups crème fraîche

1 bunch chives, finely chopped

30 small fresh flat leaf parsley leaves


Heat the oven to 250°F. In a medium bowl, combine the cornmeal, flour, baking soda, and salt and stir well to mix. Add the egg and milk, and mix until smooth.  Heat a heavy griddle or skillet over medium heat until hot, then brush with oil. Using a spoon and working in small batches, drop 1-tablespoon-size dollops of batter into the skillet. When bubbles form evenly on the top of the blini, turn (just once) and cook the blini until golden. Transfer the first batch of cooked blini to a heatproof plate lined with paper towels and keep warm, covered, in the oven. Repeat with the remaining batter. To serve, top each warm blini with 1 tablespoon crème fraîche, 2 teaspoon caviar, a pinch of chives, and a parsley leaf. 


Crème fraîche

makes 2 cups


2 tablespoon of buttermilk

2 cup of heavy cream


Stir the buttermilk and cream together in a glass bowl. Cover it and allow it to sit out on the counter, or a warm place overnight to thicken.



Beating the Dog Days of Summer
As Seen by Princess Grace
 Grace with the lily pads
 What an amazing summer this has been!  I've spent my days greeting guests, frolicking through the gardens, napping under mossy oaks, and watching magical weddings on the front lawn.

My favorite part about summers at Houmas House is watching the gardens transform from Spring buds to a tropical paradise.  If you've been recently, I'm sure you have marveled at these gigantic lilies behind me. Did you know, these lilies were named for Queen Victoria when they were discovered in 1849?  Today they are formally named Victoria Amazonica.  They grow to be over seven feet in diameter and can hold a small child. 
So, I guess it's only fitting to have these Royal plants at the Sugar Palace.  They truly are spectacular.

As the summer comes to an end, I will savour each day and the long hours of sunlight, the warm afternoon breezes, and the the cool morning swims in the ponds.  I hope you will visit soon and enjoy our Summer gardens.  It's the best way to overcome these dog days of Summer.


Princess Grace


Open  DailySummer Gardens

Monday-Tuesday: 9 am-5 pm

Wednesday-Sunday: 9 am-7 pm

Cafe Burnside: 11 am-2 pm daily

Latil's Landing: Wed-Sat 6 pm-9 pm

Sunday Brunch: 11 am-3 pm


 Directions to Houmas House Here