Ep 8. Creole, Cold Cuts and Crepes

In episode 8 of season 25 of Diners, Drive-Ins and Dives titled "Creole, Cold Cuts and Crepes," host Guy Fieri takes us on a culinary journey through New Orleans, Louisiana. The episode features three unique restaurants that each offer a different spin on classic Creole cuisine.

The first stop is Cochon Butcher, a specialty meat shop and restaurant that produces its own cured meats, sausages, and bacon. Guy chats with co-owner and chef Donald Link, who explains how the restaurant prides itself on using local, sustainable ingredients. He then takes Guy on a tour of the kitchen, where they sample various meats and sausages. The menu features a variety of dishes, including the Cochon Muffuletta sandwich, made with house-made olive salad and cured meats.

Next up is Katie's Restaurant in Mid-City, which specializes in Creole comfort food. Owner Scot Craig shares his passion for cooking with Guy as they make the restaurant's signature dish, Red Beans and Rice. The dish is made with slow-cooked red beans, smoked sausage, and served over fluffy white rice. Guy also tries the Crawfish Étouffée, a savory stew made with locally sourced crawfish.

The final stop on this episode is at Café Degas, a cozy French bistro located in the heart of the historic Faubourg Saint John neighborhood. Guy meets with chef and owner Laurent Rochereux, who prepares a variety of savory and sweet crepes. The menu features both traditional and contemporary crepes, such as the savory duck confit crepe and the sweet Nutella and banana crepe.

Throughout the episode, Guy showcases the unique culinary traditions of New Orleans and how each restaurant puts its own spin on classic Creole dishes. From specialty meats to comforting stews to sweet and savory crepes, this episode has something for every foodie.