Season 1, Episode 9
Join Chef Emeril Lagasse as he returns to the city that made him famous, New Orleans, and stops by three of his favorite classic restaurants. He ventures to Casamento's, a restaurant renowned for its fresh oysters and Italian tile walls and floors. Emeril hits the kitchen to help make their oyster stew and whips up some cocktail sauce for diners at the oyster bar. He also visits Café Du Monde, where donuts do not have holes and go by the fancy name of beignets. Find out why locals and tourists alike visit the café 24/7 for the simple joy of these beignets and a cup of chicory coffee. Plus, Chef Lagasse heads to the heart of the French Quarter to dine at one of the country's grandest restaurants, Antoine's. He tours Antoine's 15 dining rooms and learns the history behind one of its most famous dishes, Oysters Rockefeller. Want to see how they make a Baked Alaska dessert? Emeril has you covered as well.
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