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France 2: Fort St. Jean Baptiste (2006)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana, Natchitoches, Natchitoches Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2006-11-18

Duration: 00:24:21

Subjects: Folse, John D. | Cooking, American -- Louisiana style | Cooking, French | Fort St. Jean Baptiste State Historic Site | Casserole cooking | Cooking (Shrimp) | Cooking (Corn) | Cooking (Venison) | Cooking (Oysters) | Cooking (Squash)


  • Folse, John Host
  • York, Michaela Producer
  • Allen, Gary Producer
  • Seale, Rick Guest
  • Vermillion, Darren Guest
  • Adkins, Tommy Guest
  • Wilkinson, Neil Performer
  • Wilkinson, Donna Performer


In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from November 18, 2006, Chef John Folse focuses on the French influence on Louisiana cuisine. First, he visits Fort St. Jean Baptiste in Natchitoches and interviews ranger Rick Seale, who discusses the life of French colonists on the Louisiana frontier. In the kitchen, Chef Folse cooks Squash and Shrimp Casserole and talks with Tommy Adkins and Darren Vermillion, rangers at Fort St. Jean Baptiste. Back in Natchitoches, Vermillion shows Chef Folse how the French colonists would have prepared Corn and Venison Stew. Back in the studio kitchen, Chef Folse makes Corn and Oyster Dressing and continues talking with his guests. Throughout the show, Neil Wilkinson and Donna Wilkinson entertain the audience with live music.