Langlois

The highlight of my Nola trip!
Chef Amy started Langlois with the money she earned from winning a cooking competition w the Iron Chef and his crew… she runs a tight ship w her crew.
I went w a group of 12 people for our afternoon activity. There was another table of about 10 people in the room. Overall it is an intimate experience, because there are 2 chefs leading the meal prep and one sommelier.
The menu was a fruit/​hog head cheese plate, chicken and andouille sausage jambalaya, seafood gumbo, bread pudding, and praline custards. We also signed up for the official wine pairing. The whole package was $ 130 and we were stuffed.
While cooking, the chefs had us individuals take turns in stirring the gumbo, prepping the pudding, piping the custard, etc. It would be a stretch to say I actually cooked anything end to end by myself but hey we paid a lot of money and the chefs wanted to make sure the meal was on fleek.
The best part was chatting w the chefs as they are a wealth of information about Cajun food, all food actually, and NoLa. They are friendly locals that gave us a lot of insight into the culture.
At the end they provide you with a recipe book to make the 5 course meal at home. Wins!

I made reservations here as a fun way to celebrate my husbands 40^th and we had so much fun. Chef Tess and her team were amazing… Not only did she walk us through making each step of their amazing menu, we learned a lot about New Orleans food culture and history. Our menu was Not your Mamas Gumbo with fried chicken, biscuits, praline cookies and the best ice cream that we made its liquid nitrogen– now that was fun! We will be back! Thank you for helping us make wonderful memories and now we can treat ourselves to your menu at home!

Definitely one of the highlights of our New Orleans trip. We did the afternoon Louisiana Favorites class plus wine pairing (great for getting out of the heat/​sun, or in our case, thunderstorm, for a few hours.) They handed us a cold glass of white wine as soon as we entered the door — much appreciated — and it only got better from there. We learned a lot about cajun /​creole food, the culinary history of New Orleans, and not to mention how to cook some local recipes. The class went very smoothly and was broken up nicely (cook eat, cook, eat).
Loved the food — Our instructor noted that it was probably going to be the best gumbo we’d taste from our trip since it was made from scratch right then and there and so many restaurants have to make huge batches that last all day. We left full, but not so full that our dinner plans were ruined (which was a slight concern of mine since I planned on eating my way through New Orleans!) And we came home with some great recipes and knowledge of how to make them, which is my favorite souvenir!

We made a reservation via Open Table while in town on vacation. The day of the reservation, I received a call from Langlois, but was unable to answer as I was driving. I received a voicemail. Within 5 minutes of the call coming in, I received an email that my reservation was cancelled by Langlois «per my request». The voicemail stated that a deposit was required to hold the reservation spot. Hey, no problem with that, but you didn’t give me a chance to make the deposit at all. We didn’t fuss it and went somewhere else. I don’t care to do business with places that operate so poorly.

What a wonderful cooking school! I enjoyed every moment from making the class reservation with Lauren, to learning with Chef Tess, and to taking in the surroundings of the beautiful building.
Lauren was so accommodating of my food issues, and I do not find that everywhere. She was also great at keeping me posted on whether the class «made» and if my friends had registered.
Chef Tess has such a fun personality and great knowledge of the school’s vision, New Orleans, and of course the food. She was just right for reaching out to my friend and me in our different learning styles and levels of cooking experience. I appreciated that she let us decide if we wanted to be hands-​on. I have already been home practicing some of the new techniques that I learned from Chef Tess.
The building is lovely. Everything about this program is top-​class. Even the folders with the recipes and information about the school is beautifully presented. The table tops and décor are modern and pretty. The bathroom was spotless (very important to me in a food area).
I am definitely planning to take another course the next time I find myself in The Big Easy.
This was a memorable and delicious experience. Did I mention the red beans were out of this world divine!!!

A great evening. Wonderful food, fun interactive cooking, history of area and its food. Staff was great. I have a gluten intolerance so I called ahead and they were great about accommodating me without making a fuss and sacrificing flavor– because of the set menu you must call and talk to them about special needs thanks!

If you are looking to do something fun and different one night definitely check this place out. We had so much fun learning about cooking and actually cooking. I highly recommend doing the seasonal menu for dinner it is so delicious and fresh. I will never forget my experience here & the staff is beyond friendly & they make sure you are having a lovely time!!!

Great food, great atmosphere. Highly recommended. If you can afford the price it’s worth it.

Fantastic and fun evening. Excellent wine pairings. Go! You will not be disappointed.

We returned to Langlois for another fabulous date night! Interactive dining at its best! We have been here several times and each visit is better than the last. The staff is attentive and courteous, anticipating our needs but not intrusive at all. We are almost on a first name basis with everyone there! Each time we visit, our participation in the food preparation is different and we are always pleasantly surprised with how much we learn. We love that the menu is seasonal and, being a farmer’s daughter, the farm to table menu suits me perfectly. Very inexpensive for a five or six course dinner (I lost count) along with wine pairings and bubbly! Thanks, Chef Amy and Chef Tess, for a delightful time! We’ll be back!

This is what I wrote the owner after my visit and her survey arrived. I’m still a little miffed and was underwhelmed by the reply so am posting it on Unilocal:
I would like to start with a few nice comments about the staff and the food. The staff is friendly, knowledgeable and fun. The seafood gumbo was really good and the salad was very interesting. I also enjoyed the appetizer plate. Very good pickles. Buy the bread from someone local like Bellegarde. It’s not good. Dessert was forgettable and not really all that relevant to New Orleans. The food overall was good. Teach people to make something besides a salad. Anyone can make a salad.
A couple things that I didn’t really like. I live here. I spent many years in the restaurant industry as a chef then a pastry chef and now a baker. The table that I was at had people from here and tourists. You probably get a mix. One of the staff kept dissing everything I was recommending to these folks and my friend was echoing my sentiments. Allow these tables to enjoy each others company. Allow us to meet new people and share our hospitality and mind your own business when our attention isn’t required by you. It’s a long evening and there is little time for us to chat without you so leave us alone occasionally when it’s time for us to eat. Don’t hover.
The Moo Moo packets of ultra pasteurized creamer are not acceptable. You should not show these to your guests as $ 120/​plate. This is wrong on so many levels that if you don’t understand it then you most likely have bigger problems. I can see the Sysco truck pulling up now. I can’t really abide paying this kind of money to people that don’t understand the connection between the food they eat and my health. It’s time to step up and take some responsibility. You could use peanut oil or canola oil instead of vegetable oil that has been shown to be ridiculously bad for you and full of GMOs. If I hadn’t seen the Moo Moos I might have assumed by the quality products being sold there that you understand what quality food is. Get yourself a couple dozen tiny creamers. If someone wants cream, bring them their own little creamer. This is the best way to avoid food waste. The cost of wasting drops of cream is very small.
Perhaps you just have too much staff and that’s why it’s $ 120/​person because the food and experience isn’t really up to the cash. There are too many people there for the amount of work to be performed. I’ve been to similar set-​ups in Charleston and New Orleans for a lot less and had a great time. True, this is probably not a place for someone like me but you can do better.

This! You MUST do this. You might be thinking it’s a bit of a splurge, but it’s well worth price when you consider that this is not just a meal. AT ALL.
It’s beeeeeautiful, quality food (it’s like art!).
It’s fancy (but not stuffy).
It’s a MASSIVE amount of food (like Thanksgiving-​massive).
It’s interactive entertainment (guests are encouraged to throw on an apron, step right into the kitchen, and stir, chop, and pound).
It’s informative and educational (Amy Sins, the chef/​owner can tell you more about New Orleans and Louisiana than the local tour guides. She knows more about food and the chemistry behind it than I even knew there was to know!).
And really – a big night out in New Orleans with cocktails, fancy dinner, and truly unique entertainment will almost always add up to costing more than a night in Amy’s gleaming kitchen, but it won’t be AS FUN!
The best part is that you walk away with a new enthusiasm for food and fistful of fantastic recipes that you actually know how to cook. Your parting gift is a colorful packet with recipes for every single tiny bit of the meal (right down to the sauce, glaze, and garnish) plus more.
I wish I could give Amy and her team 15 stars. They made me feel like family!
ps: Don’t miss out on the wines.

Just had the most amazing interactive dinner dinner at Langlois! Chef Tess made dinner so fun and we learned so much history about the founds we were eating. Would return in a second.

Absolutely outstanding experience. From the staff, to the wine, and the food itself everything was top notch. And all in a friendly, fun, and casual environment.
If you have a chance to go take it.

I wish you could rate something higher than 5 stars. This place is in a class of its own; an exceptional dining experience and an absolutely incredible meal. I doubt my review will do this place justice; you MUST try this yourself.
This is an interactive dining experience. You watch and participate in the creation of the evening’s meal, learning how to make most of the dishes yourself so you can duplicate them at home (they send you home with the recipes). It’s a great concept in and of itself, but Chef Tess and the Langlois staff have created an absolutely magical dining experience.
We are greeted when we walk in with a glass of wine and someone takes our coats. We mingle with the other guests (there’s only 16 of us total… very intimate) and enjoy the pickle plate. Pickled mandarins, grapes, and of course, pickles. Plus some head cheese and a pea purée. It was a unique blend of flavors and utterly delicious.
We decide to do the wine pairing and take our next glass of wine to the kitchen to start cooking. Chef Tess show us how to make a roux and explained which type of roux would be used to make a variety of dishes. Several people participated, stirring, adding ingredients, etc. until it was time to add the broth and let it simmer!
She then showed us the best way to prep fried chicken, we dredged it in flour and she set it aside in the freezer for later.
Next came the salad. So simple, right? Anyone can make a salad! Or so I thought! I’ve been going about this salsas making business all wrong! I learned how to properly dress a salad and how to mix flavors and textures to create a delicious masterpiece. At this point we took a break to enjoy our salad and another wine pairing. Delicious.
Back to the kitchen! Chef Tess showed us how to fry the chicken, sauté collard greens and make ice cream using liquid nitrogen! Food was plated and we were off to the main event. (See pic). It was absolutely amazing. If I had simply walked into a restaurant and been served this meal, I would’ve rated it as one of the best meals I had ever eaten. But this meal, along with the experience itself, was out of this world. There are many reasons I plan on returning to New Orleans, but this is number one.

We went here for New Year’s Eve, and it was a really special way to spend the evening. I had never been in a restaurant kitchen before, and I loved learning about Creole and Cajun cuisine. Chef Amy and the team are very welcoming and knowledgable, and it’s great to see an all-​female team in the restaurant industry. I’d recommend getting the wine pairing, since they explain the wines’ origins and notes, as well as how it pairs with the food (plus it is delicious!). A very unique experience, and one of the best meals we had in New Orleans.

We feel so extremely fortunate to have spent the evening cooking with Tess and Amanda — they are absolutely AMAZING! We participated the the ‘Not Your Mama’s Gumbo’ experience and it was a delightful epicurean journey‼

This has been our best dining experience so far in New Orleans. We enjoyed hearing about the resident ghost in the building and some of the history and culture of New Orleans. I have cooked all of my life and was excited to help prepare the meal. If you’re not into cooking, you can just drink wine and talk with the other people at your table. Chef Amy is knowledgeable and entertaining and you get beautiful copies of all of the recipes, not just recipes printed on regular paper. The food was fabulous and we had 3 desserts! We opted for the wine pairing and tried some wines we had not tasted before. They sold us a good bottle of cava to have later in the evening since it was New Years Eve. The staff called our cab for us when it was time to go. What an entertaining, fun way to spend New Years Eve. Thank you, Langlois! Happy New Year!

What a a amazing experience this was. When I booked this I did not know what to expect and I really didn’t want to participate in the cooking but since it says participation is totally optional I said hey why not. We went for my husbands birthday (who by the way does not cook at all). He was very skeptical. Let me just say he said this was one of the best experiences he’s ever had and one of the best tasting meals we have had.
If you are not into the socializing with other people type of moods do not go here. It is an interactive dinner but you are not required to cook. Also it’s not a full on hands experience where each person is cutting and chopping all the ingredients it’s more of a semi cooking learning class with food!
Wow it is sooo worth every penny. My husband and my group enjoyed it.

I just don’t get all these good reviews, perhaps everyone here on Unilocal came for a class that was half empty, but we found the experience crowded and underwhelming. It hurts me to write a bad review for such nice people, but it just wasn’t enjoyable despite the nice crowd and wonderful instructors.
A group of 4 came on a Friday night to cook a cajun/​creole dinner. We all have varying levels of cooking experience, but no beginners, and were looking forward to properly making a roux among other things. Our cooking class was sold out, and we were making the classics such as gumbo and jambalaya. There were ~20 people in the class and only one very small kitchen area. Between the 20 of us, we had to share the few jobs available (chopping veggies, stirring the roux, etc). There was barely enough space around the kitchen counter for people to watch the cooking, let alone participate.
On a bright note, everyone was extremely friendly and our group was fun. But we spent most of the night either 1) standing around doing nothing, trying to get a view of the cooking, 2) standing in line to chop some onions, or 3) away from the cooking altogether having a drink amongst ourselves.
The staff was extremely friendly which was the only redeeming quality. I have no clue how this place has such great reviews, so spend $ 100 here at your own risk.

Our visit to Langlois is one of the most fun evenings I’ve ever had in New Orleans. (Trust me, that’s saying something.) If you like good Cajun/​Creole food and want to learn how to make it for yourself at home, plan to include an evening here in your next visit to «the city that care forgot.»
The setup at Langlois strikes a wonderful balance between watching and participating. You can stand in the spacious kitchen while the chefs demonstrate and explain the preparation of the dishes, and you can ask questions and even stir things, but you aren’t responsible for actually cooking anything yourself. (Again, trust me, it’s a good thing.) When each course is ready, you return to your assigned seat, and you eat some truly delicious food.
Chef Amy and Chef Mel were friendly and helpful, putting everyone at ease. They deftly handled advanced questions from skilled cooks while also responding with kindness to much more basic questions from me. They added personal anecdotes and fascinating cultural knowledge about the people and foodways of Louisiana. We went away informed and entertained, and we look forward to returning on our next visit to take another class at Langlois.
And the real test? When we got home, we made two recipes from our class (for things we’d never tried making before), and they both turned out scrumptious. Trust me! Go make your reservation at Langlois to learn, eat, and enjoy!