Chef of the Month

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Roux Louisiana's Mardi Gras Pasta

Posted 5:03 AM 4/23/2014 by Hunter Robinson

BATON ROUGE - Fresh off their grand opening last week, Roux Louisiana at Phil Brady's Chef David Johnson joined John Pastorek in the 2une In kitchen Wednesday to whip up another delicious dish.

On the menu this week: Mardi Gras Pasta

Ingredients:1 lb. of pasta1 lb. of (More)

4/16/2014

Roux Louisiana's Creole Stuffed Chicken

Posted 6:15 AM 4/16/2014 by Hunter Robinson

BATON ROUGE - Our April Chef of the Month Roux Louisiana at Phil Brady Chef David Johnson was back in the 2une In kitchen Wednesday to whip up some Creole Stuffed Chicken.

Roux Louisiana will open its doors Thursday for lunch for the first time. The first ten customers get free lunch, so (More)

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