Story by Morgan Crawford Scott | Recipes by Jeremy Langlois, Houmas House Estate and Gardens, Darrow
Chef John Folse saw something special in Jeremy and took him under his wing, offering a position at Lafitte’s Landing Restaurant at Bittersweet Plantation in Donaldsonville. Shortly after, Jeremy was awarded a full scholarship to the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux. He continued with John until the early 2000s and then made the move to Houmas House as executive chef, and he’s called it home ever since.
Jeremy’s disciplined mentality expertly carries him through each day while he spearheads Houmas House’s three on-site restaurants. “I grew up during a time when it was military-style on the receiving end. [. . .] I didn’t like getting yelled at, but that environment and quest for perfection instilled into me a set of standards that I still uphold to this day,” says Jeremy. “I had [even] hung up a picture of Chef John Folse and Leah Chase along with two quotes. I say he’s still watching over me.”
The trio of restaurants leaves little room for dull moments but lots of room for opportunities to stay inspired and creative amid the chaos. “I have a vast repertoire, so I can pull bits and bobs from each [cooking style. . . .] Mostly, I like to cook a classic mainstay, like gumbo, and honor those traditions but also add a layer of fun and whimsy,” he says.
Houmas House has served as a focal point for much of Jeremy’s career, so it only makes sense that its gift shop would house Recipes For My Daughters. The book is a tribute to his two young daughters, Piper and Parker, who changed everything for him once he became a father. “When I was in my 20s, I only wanted to be a chef. Everything was secondary. Once Piper was born, I was trying to figure out work-life balance,” he recalls.
He hopes this book will be “a way for them to feel how deeply loved they are” and to remind them that “the table was never just about food but about the love and the moments they share together.” Though it challenged him creatively and was a labor of love, Jeremy recalls how it allowed cherished memories to bubble to the surface as he was selecting and photographing recipes, designing pages, and more. “It brought back dishes I hadn’t thought about in years. I’d remember who was standing on a chair helping stir, who refused to try something new, and who ended up loving it anyway. It reminded me that the recipes were never just mine. They were meant to be shared,” he says.
While there are many delicious, seasonal recipes to choose from—Grilled Redfish with Cucumber-Watermelon Salsa, Crab and Mango Cake, and Grilled Romaine Sensation Salad to name a few—there were a few simpler recipes Jeremy knew needed to make an appearance in the book. “The simplest recipes are the ones I often go back to. [. . .] Those are the dishes that carry memories without trying to be important,” he says. One of these is his Waffles with Berry Compote, a dish that has become a Christmas tradition with his girls. “We have been doing this for years. It’s the only day of the year I pull out the waffle iron,” he says.
At its core, Jeremy’s cookbook is a collection of recipes, but its undercurrent expresses what food has truly meant to him. Though his career has taken him far and that’s certainly something to be proud of, the treasured moments tied to a favorite dish while cooking for a special person are what it’s all about. “A dish can say the things that are hardest to put into words,” he says. “It speaks in a way that doesn’t need explaining. You just taste it and you know.”
“Even when I’ve been stressed, at the end of the day, I’d rather be in the kitchen.”
Crab and Mango Cake
Grilled Redfish with Cucumber-Watermelon Salsa
Tomato Soup and Grilled Cheese Sandwich
“I hope every one of my recipes are slightly evolved and that every dish has my personal touch to it.”—JEREMY LANGLOIS
LIGHTNING ROUND
A meal your daughters always ask you to make?
Scrambled eggs and grilled cheese and tomato soup (not at the same time!)
One dish you never get tired of making?
Jambalaya, because when I was coming up in those White Oak days, every wedding would have jambalaya.
One recipe that almost made it into the cookbook?
Blackened redfish
Go-to kitchen tool (not a knife)?
A digital scale.
Coffee or cocktail?
Coffee! I don’t drink [alcohol].
