In Baton Rouge and the surrounding area, chefs and farmers are working together to bring the nation’s budding farm-to-table movement to Louisiana—connecting to their roots by creating simple Louisiana dishes with fresh Louisiana produce. We traveled to the northwest corner of the state to see firsthand the ways in which these chefs and farmers are linking the land to the finished plate.
Jeremy Langlois, executive chef of Houmas House Plantation and Gardens in Darrow, Louisiana
Craig Black, gardener of Houmas House Plantation and Gardens
Nathan Gresham, chef of Beausoleil Restaurant and Bar in Baton Rouge, Louisiana
Galen Iverstine, farmer/owner of Iverstine Family Farms in Kentwood, Louisiana
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