Take a trip to New Orleans of a Sunday afternoon. Afternoon lunch.

Welcome to my home for an intimate afternoon of my absolute favorites from over a decade as a professional chef.

Over the years my friend's many visits to & love for "The Big Easy" meant they became happy hosts to a plethora of Nawlin natives who flew to Sweden to experience the cold over the years. I was often invited to sit at the table to indulge in all the fantastic food their guests wanted to gift us with. So, while am not from Louisiana, I watched, learned and now proud to say I make a mean jambalaya & shrimp creole with all the fixings. Everything is made from scratch from the broth to the sauce.

MENU
Welcome nibbles.

STARTER
Shrimp Creole served over a luscious polenta cake topped with palm kale chips.

MAIN
Sausage and chicken jambalaya with Creole remoulade, lemon slaw, crispy lady fingers, chard and more, let's see what the markets have to deliver. No matter what rich in flavor and in comfort.

DESSERT
Followed by pecan pie. I have to admit butter pie crust isn't my jam so this one will be made even more extra with a graham cracker crust.

DRINKS
BEER-WINE-NON ALCOHOLIC 1 glass for starter, max 2 for main.

ALLERGIES:
I can make accommodations if necessary for medical allergies. Preferences don't count. I can put it on the side if you wish so you can decide if you like it or how much you want.

Most common for this dish:
Lactose or milk protein, shrimp, pork, eggs, celery, capsicum.

PAYMENT:
Your space is not secured until payment is received. First come first served. To make payment as smooth as possible for everyone I will accept direct deposit to my Revolut or IBAN. Message me for payment details.

REFUNDS: Full refund for cancelations no later than May 15. Thereafter €10 will be retained to cover ingredients.