Postcard: Local Flavors at Beausoleil

By Rien Fertel

Published on November 13, 2012

Two years ago, chef Nathan Gresham endeavored to bring his adopted home of Baton Rouge in line with the nation's budding farm-to-table movement. His "Southern-French-Creole" bistro sources from all corners of South Louisiana. When I visited, he prepared for us his favorite dish: pork cheeks and belly confit from pigs raised in Kentwood, located out east near the Mississippi border; Blanca Isabel purple rice originating from Rayne, in the opposite direction; and chow-chow made from green tomatoes grown right here in Baton Rouge. —Rien Fertel

7731 Jefferson Highway
Baton Rouge, LA 70809
tel: 225/926-1172

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