Legendary Louisiana chef, Paul Prudhomme, is widely recognised as the man who brought Cajun and Creole cooking to the masses through his fame as a chef and restaurateur and the popularity of his Magic Seasoning Blends sold throughout the US. Sadly, Chef Prudhomme passed away in 2015, but his legacy lives on in scrumptious glory at his French Quarter restaurant K-Paul’s Louisiana Kitchen.
Prudhomme’s pronounce flavours (as prepared by the restaurant’s longtime executive chef, Paul Miller) made my meal one of the most delicious in my life – and probably the best I had during my 18 Eats in New Orleans.
I ate a lot of gumbo and turtle soup during my NOLA dining expedition. K-Paul’s chicken and andouille gumbo and especially rich turtle soup stood out. Both were texturally and flavourfully superior to all the other (exquisitely awesome) soups I tasted. A signature K-Paul dish, blackened Louisiana drum (seasoned and blackened in a cast iron skillet and served with drawn butter, potatoes and vegetables), wowed my palate even more. And if I’ve blathered poetic about one dish more than any other from my trip, it’s been about my K-Paul’s dessert: Custard Marie Crème Brûlée with a Praline Bottom. Yeah, a crème brûlée with a praline surprise at the bottom. So. Much. Flavour. Every bite was a dream.
But before all that fabulous food, a refreshing watermelon wet my whistle with a sweet and potent welcome.
Service was extraordinarily gracious throughout my seating.
Reservations are recommended. Dress code is business casual.
K Paul’s Louisiana Kitchen is located at 416 Chartres Street, 70130. Find out more at kpauls.com.
Save room for the next post! I’ll be back soon with more in my series about New Orleans in 18 Eats.
