A little of what we love
Louisiana flavor, dressed up in French finery
The name is a nod to where the flavor comes from — a kitchen that leans into French and Creole technique instead of the usual fried-and-fast truck fare. Here's a taste of the kind of thing that shows up on the menu.
I.
Praline-Glazed Bacon Beignets
Pillowy beignets finished with a brown-sugar pecan glaze — a little Creole café, a little Sunday morning.
II.
Crawfish Étouffée Hand Pies
A buttery hand pie stuffed with a slow étouffée filling — built to eat curbside, no fork required.
III.
Chicken & Andouille Gumbo
Ladled to order over rice, dark roux and all — the kind of bowl that doesn't rush.
IV.
Bananas Foster Waffle
Caramelized banana, a dusting of cane sugar, finished warm — dessert that eats like a small event.
Some of what's on the truck — the lineup rotates, so call ahead for what's cooking today.