Water

Champagne

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

This dining experience has a laidback, intimate atmosphere spiked with southern hospitality and Louisiana cuisine. Guests are treated to an entertaining and interactive cooking event that ends with a multi-course meal.

What to expect:
- A hands-on, team-oriented cooking class for 4-6 guests
- Stir, taste, and learn how to plate New Orleans dishes
- Learn the history of Cajun and Creole cuisines, the art of Cajun roux, and more about New Orleans culture and ingredients
- Take notes, ask questions, or enjoy a glass of wine as some elements of the meal are prepared before you arrive
- Electronic recipe packs, filled with glossary terms and history, are included with your booking

Dietary restriction substitutions will be Creole Maque Choux (okra, tomato, corn).

Please message Chef Amy if you're interested in private parties.

Cajun and Creole Brunch Cooking Class

Learn about how our chefs recommend combatting food waste. We will give you a sample of our house-made pickles, preserves and bread.

House Pickle Plate

Learn the art of roux and how to make the perfect Cajun gumbo.

Cajun Chicken & Andouille Gumbo

Cajun Gumbo

No brunch in Louisiana is complete without creamy southern grits

Southern Grits

Grits

Filled with sweetened cream cheese and all the fun of flipping these babies in the air and catching them in the pan, you'll have a great time and earn your dessert in the process.

Sweet Cream Crepes

We love lighting things on fire.  Make a wish and toss some magic stardust into the fire.

Flambe

We do have a liquor license and can offer affordable beer, wine and champagne. If you get a bottle of champagne, our chef will demonstrate how to saber it.

Beer, Wine and Champagne- extra charge

Saber the Moment

Cajun & Creole

Portuguese

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

CHEF AMY SINS--
A bland press kit bio cannot prepare you for the contagious joy, southern charm, and barefoot shenanigans of Chef Amy Sins. She’s a mischievous host and fanatical food explorer in constant motion. Chasing down rogue chickens, spinning stories about Louisiana food traditions to eager diners, fishing for supper, traveling to far-off places, dreaming up dishes with Cajun and Creole flair – all part of Amy’s unpredictable, almost unbelievable day-to-day adventures bouncing around South Louisiana (and the globe).

Born and raised in nearby Gonzales, Louisiana (the Jambalaya Capital of the World and home of the best damn brown jambalaya around), Amy didn’t follow the typical path of a New Orleans chef. No years in culinary school or humble kitchen stints at marquee restaurants. She was wired for cooking and entertaining as a kid, watching her parents’
elaborate southern dinner parties unfold. After the event we will not name happened, Amy did some deep-down soul-searching that ended in walking away from a 20-year career in sales and bootstrapping her way into building Langlois from scratch in 2012 — first as an interactive dining/ open kitchen restaurant in the Marigny, and as the traveling culinary entertainment group it is today. Langlois is a tribute to her roots, combining Amy’s pure love of dinner party style entertaining and Louisiana culture with authentic New Orleans culinary experiences.

Chef Amy lives with her husband and a rotating cast of cats and chickens in the French Quarter,
which provides a never-ending source of inspiration and absurdity. When she’s not entertaining
(and feeding) hungry audiences, you’ll find Amy pouncing into new adventures, working on her
next cookbook, traveling, or getting dirty at Crossroads Farm. Amy also hosts “New Orleans by
Mouth,” a weekly radio program on WRBH 88.3 FM.  Chef Amy speaks English and decent French (after two glasses of wine).

CHEF OCTAVIO YCAZA--
With his trademark wild hair and saucy sense of humor, and culinary intensity, Chef Octavio believes you should always mind your manners, be excellent at what you do and always, always smile. He takes that attitude into the kitchen every day. Whether he is joking around, telling a story or preparing a delicious meal, he will make you smile.
Born in Ecuador, relocated to Virginia with his diplomat family he found his way to New Orleans as a teenager. Chef Octavio imagined himself one day in the polished ranks of classically trained chefs wearing a pressed coat and pleated toque. The lure of shiny steel, fire and knives brought him into the kitchen, but the excitement and creative freedom is what kept him there. Octavio set out for culinary school and only the famed Gregoire Ferrandi Culinary School, the alma matter of renowned chef Joël Robuchon, would do. Chef Octavio studied under French masters, worked in Michelin starred kitchens and developed the foundation of what would be a lifelong calling.  Under the tutelage of bad-boy chef (mauvais garçon) Iňaki Aizpitarte in Paris, Chef Octavio
found his rhythm and signature style. What’s that you ask? It is fun food that breaks away
from culinary convention and results in a meal that is innovative, original and dangerously
delicious.

He has made his way cooking across three continents and worked in food cities such as
Paris, France and Quito, Ecuador only to find his way back home to New Orleans. Chef
Octavio loves cooking for people when he also can engage with them while they dine.
By adding Langlois to his mix of culinary partners, Chef Octavio gets an opportunity to use,
his skills as a chef, his knowledge as a New Orleans tour guide and his love of entertaining
all in one place.  Chef Octavio speaks English and Spanish.

Chef Octavio Ycaza - Licensed New Orleans Tour Guide - American Culinary Federation Best Louisiana Chefs 2018
New Orleans Wine & Food Experience Gold Medal & Silver Medal - Food Network's Cutthroat Kitchen Winner - Creole Tomato Festival Most Creative Dish

CHEF RAQUEL OLIVERIA--

Born in Rio de Janeiro, Brazil, the kitchen has been Chef Raquel’s favorite place since she could barely walk.  Growing up in a festive and tight-knit community, there were feasts for every occasion to bring the neighborhood together in celebration.  By the age of 9, she was fishing & with her parents. They spent their Sundays at the farmers market, tasting fresh tropical fruits, vegetables, and seafood.   It is no surprise that Raquel has dedicated her life to the exploration food.

18 years old and restless, Raquel decided to see the world and moved to the United States in 2001. She attended the Institute of Culinary Education in Manhattan, NY focusing on the essentials of nutrition, sustainability and restaurant management. By the time Chef Raquel graduated culinary school she was immersed in Manhattan’s legendary culinary scene.  She spent her days and nights staging at renowned restaurants, such as Per Se, Daniel, Blue Smoke, and Lupa. Chef Raquel became the Executive Chef of her own kitchen, Raquel was able to fine-tune her skills in French cuisine.

Everything changed when Chef Raquel visited New Orleans in 2012. She fell in love immediately with the city’s vibrant and rich culture; it made her feel home.  She particularly fell in love with New Orleans' potholes and humidity. Raquel promptly moved to New Orleans where she spent 5 years as Sous Chef at Rue 127 in Mid-City.  

Excited to explore the similarities between Brazilian roots and Louisiana cuisine, is now working with our team at Langlois, while she focuses on culinary projects that intrigue and invigorate her. From catering a 5-course meal at the James Beard house, to selling colorful and flavorful food from her bike to locals, Chef Raquel puts her heart and experiences into every opportunity to share her food, thoughts, traditions and culinary skills with others.  There is no rush greater for Raquel than being able to take simple, fresh, and flavorful ingredients and transforming them into delicious, fun, and breathtaking meals.  Chef Raquel speaks Portuguese and English.


Cajun and Creole Brunch Cooking Class

The experience in a nutshell

A word about the experience