After a serious weekend of wedding celebrations (there was a mind blowing brunch that the brides parents house the day after the wedding where I managed to take only 2 pictures, and they are horrible) we headed off to the last part of our holiday (almost done guys, promise). We got on a another plane, and headed for New Orleans, Luisiana.
Neither myself or the husband had ever been to NOLA (=New Orleans, Luisiana), or most parts of the states for that matter, so we had no idea what to expect. I for one am pretty bad at checking out things like weather forecast, temperature and humidity when I travel, so I was in for a bit of an unpleasant shock. Black jeans and hot weather are not neseccarily friends but sometimes they just have to get along fine.
But let's get back to when we got to New Orleans and dropped our bags at the hotel and then went out in the French Quarter in a search for some food, preferably of the vegetable sort (I have never been so obsessed with eating enough vegetables as I was while on holiday in USA).
We dropped into one of the first places we came accross, called NOLA, and they had a table and looked promising so we gave it a try. It wasn't until a couple of days later we realised we had stumbled upon one of chef Emeril Lagasses restaurants. He is a big thing over there in the states, so it's time to be duly impressed by our visit to one of his restaurants. Look at us being all foodies even when we are in an unknown city.
Big name chef or not, I was sold the second I saw the words "chopped" and "salad" written on the menu. Normally I am all over a burger, which they also had, or a pizza or maybe a steak with fries. Yes, even for lunch. But it really had been days since I had seen a vegetable, so salad it was. And very finely chopped egg white is a bit weird, but the whole mix of things in a chopped salad is not a bad meal. Even a bit of chicken for protein, what more could you want? It's not something you often see on menus in Europe, but maybe it would be a nice addition? Or maybe I just love anything that is super finely chopped. The husband ordered confit duck pizza and I sneakily tried a small slice (weirdly enough he did not want to sample my salad) and gave it thumbs up. Crispy but also chevy base with shredded confit duck and rocket salad. Delicious.
After lunch we wandered a bit more in the French Quarter before the heat and humidity got to us and we had to retreat to our hotel and the soft caress of an airconditioned room with the addition of a ceiling fan. They are not joking around in NOLA. Funnily enough we watched a bit of The Food Network that afternoon and chef Emeril was showing off his skills. What are the odds.