November 2012


Houmas House Plantation and Gardens



Thanksgiving Traditions at Houmas House

Cafe Burnside    

Every year Houmas House Plantation celebrates Thanksgiving with a succulent feast fit for a king--or a Sugar Baron.  This year will be no different!  Complete with everything you would expect--- Roasted Breast of Duck with Praline Sauce, Sliced Ham with Cane Syrup Glaze, and Grits and Veal Grillades just to name a few.  Reservations are filled early, so make yours soon.


See Full Menu Here 

Secrets from Latil's Landing

Sweet Potato Bread Pudding

Sweet Potato Bread Pudding 

Serves 12


8 tbsp. butter

1 loaf soft French or Italian bread, torn

   into large pieces

2 medium sweet potatoes

4 cups milk

4 eggs

1 cup sugar

1 tbsp. vanilla extract

1 tsp. ground cinnamon


Preheat oven to 400�. Butter a medium baking dish with 1 tbsp. of the butter. Arrange bread in a single layer in the prepared dish and set aside at room temperature to dry out slightly, about 2 hours. Meanwhile, prick sweet potatoes in 4 or 5 places with the tines of a fork and bake on a baking sheet until soft, about 1 hour. Set aside until cool enough to handle, then halve lengthwise and scoop meat out of skins. If meat holds together, break it into large pieces. Tuck sweet potato pieces between the pieces of bread, mashing them down slightly with a fork.

Beat together milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Pour over bread and sweet potatoes and set aside until bread soaks up milk mixture, 2-3 hours. Preheat oven to 375�. Cut the remaining 7 tbsp. butter into small pieces and scatter over bread pudding, then bake until custard is set, 35-40 minutes. Set aside to cool for at least 30 minutes before serving warm or at room temperature.

A Royal Affair
Grace in Fall Hat Can you believe it's November? The sugar cane around my Sugar Palace is being harvested, and is an immediate indicator that it's Fall and almost holiday season. Speaking of the holidays, I am so excited about the planning and preparation happening now for all the upcoming festivities. 
 Each December, the ballrooms are bustling with everything from grand galas to small family celebrations.
Although I don't attend these parties, I secretly watch from my private third story balcony. The fancy dresses, the lights, the music! It's immensly satisfying to see so many enjoying  The Sugar Palace as much as I do.  I hope you will plan your gala with us this year.  In case you haven't reserved your room yet, here is a link to see them all.  See you soon!



Princess Grace

Hats Off to Our Celebrity Chef!

Jeremy Langlois  



This June our Executive Chef, Jeremy Langlois, will be featured on an upcoming Holland America cruise. We are so honored to share our chef and our cuisine with the world.  Chef Langlois began his culinary career the day after his 16th birthday in May of 1995, when he joined the Chef John Folse's White Oak Plantation Team. Within 7 months, he was promoted to prep cook. Langlois' mentor, Chef Folse, saw the enthusiasm and the potential in the young prot�g� and gave him a full scholarship to the Chef John Folse Culinary Institute at Nicholls State University.


Moving to Lafitte's Landing Restaurant at Viala Plantation in January 1998, Chef Langlois learned "a la carte" preparation and experienced the intensity of a kitchen. In 2001 Chef Langlois was promoted to Executive Chef at the award winning Lafitte's Landing Restaurant at Bittersweet Plantation at the young age of 22. In fact, he was the youngest Executive Chef of any restaurant in DiRONA (Distinguished, Restaurants, of North America), an organization of 750 premiere restaurants in three countries.


Now Chef Jeremy Langlois leads the culinary team at the Houmas House Plantation as Executive Chef of the award winning Latil's Landing Restaurant, named by Esquire Magazine as one of the top twenty best new restaurants in America. There he masterfully creates wonderful dishes in a style that he calls "Nouvelle Louisiane". Using the freshest local ingredients that Louisiana has to offer, Chef Langlois whips up magic in the kitchen and thrives on delivering his guests an unforgettable experience in one of Louisiana's most beautiful settings, The Houmas House Plantation and Gardens.


For More Info on This Cruise, Click Here

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Tea House in Winter




Open  Daily  

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

 On a Side Note

 Jeremy Langlois

Congratulations to our Executive Chef, Jeremy Langlois on his recent engagement!  






 Jesse Lambert





Jesse Lambert, Marketing and Sales Director for Houmas House Plantation, is recognized as a tourism "industry star" -a young professional whose marketing savvy continues to attract thousands of tourists from around the world to the Crown Jewel of Louisiana's River Road, Houmas House Plantation. Lambert was recently chosen as one of forty top travel professionals from 50 states-all younger than forty-by Atlanta's Southeast Tourism Society (STS) who launched a campaign to select 40 of the industry's most promising young leaders whose leadership set the bar for tourism and community involvement.