By: MICHAEL BORDELON
News Editor
After a four-year journey, John LaFleur II, educator at Ville Platte High School and owner/operator of Courtableau House in Washington, has finished his Creole cultural history and cookbook.
LaFleur said he wanted to make a statement with this book since many people call themselves Cajun but in reality are Creole. Somewhere along the way, LaFleur said the term Creole was used to refer to those who were not white. The Cajuns were the “white” people.
Because of this racism that existed at the time, people of “mixed” backgrounds simply referred to themselves as Cajuns so they were not looked down upon. And over the years, the Creole culture began to disappear in this area and people simply referred to themselves as Cajuns. However, LaFleur said many people in this area are in fact of Creole descent.
“I wanted to write this book to bring some pride back to Creole people,” LaFleur said. “So many of us are Creole but mistakenly call ourselves Cajuns.”
LaFleur wears many hats, and he has used all of them to bring this cultural cookbook to fruition. He used his education of the French language, listing all the recipes contained in the book using their original French names; he used his experience as a gourmet to bring incredible recipes together; and he used his expansive knowledge of the Creole history and culture to enlighten the public on what was nearly lost long ago, Creole pride.
“I’ve had older people tell me they read the Creole history in my book and cried,” LaFleur said. “They grew up being told they were Creole, only later to be told they were Cajun.”
Many of the recipes in the book are accompanied by beautiful photos of the dishes. All the dishes were prepared by LaFleur himself and the photos were taken by Norris Fontenot.
LaFleur has extended his love for Creole history beyond his cookbook and into his home, which serves as a bed and breakfast. The home was built in the 1820s and was owned by LaFleur’s ancestor, Jean-Baptiste La Fleur. LaFleur spent 10 years restoring the home and bringing it back to its original Creole flavor and design. Much of the furniture was imported from France and the elegant design brings visitors back to a time long ago.
To promote his new book, LaFleur will be holding a garden tea party and book signing at the Courtableau House in Washington on June 27. For more information on the home or his book, LaFleur said to visit his website at www.courtableauhouse.com. His book is also on sale through the website.
By: MICHAEL BORDELON
News Editor
After a four-year journey, John LaFleur II, educator at Ville Platte High School and owner/operator of Courtableau House in Washington, has finished his Creole cultural history and cookbook.
LaFleur said he wanted to make a statement with this book since many people call themselves Cajun but in reality are Creole. Somewhere along the way, LaFleur said the term Creole was used to refer to those who were not white. The Cajuns were the “white” people.
Because of this racism that existed at the time, people of “mixed” backgrounds simply referred to themselves as Cajuns so they were not looked down upon. And over the years, the Creole culture began to disappear in this area and people simply referred to themselves as Cajuns. However, LaFleur said many people in this area are in fact of Creole descent.
“I wanted to write this book to bring some pride back to Creole people,” LaFleur said. “So many of us are Creole but mistakenly call ourselves Cajuns.”
LaFleur wears many hats, and he has used all of them to bring this cultural cookbook to fruition. He used his education of the French language, listing all the recipes contained in the book using their original French names; he used his experience as a gourmet to bring incredible recipes together; and he used his expansive knowledge of the Creole history and culture to enlighten the public on what was nearly lost long ago, Creole pride.
“I’ve had older people tell me they read the Creole history in my book and cried,” LaFleur said. “They grew up being told they were Creole, only later to be told they were Cajun.”
Many of the recipes in the book are accompanied by beautiful photos of the dishes. All the dishes were prepared by LaFleur himself and the photos were taken by Norris Fontenot.
LaFleur has extended his love for Creole history beyond his cookbook and into his home, which serves as a bed and breakfast. The home was built in the 1820s and was owned by LaFleur’s ancestor, Jean-Baptiste La Fleur. LaFleur spent 10 years restoring the home and bringing it back to its original Creole flavor and design. Much of the furniture was imported from France and the elegant design brings visitors back to a time long ago.
To promote his new book, LaFleur will be holding a garden tea party and book signing at the Courtableau House in Washington on June 27. For more information on the home or his book, LaFleur said to visit his website at www.courtableauhouse.com. His book is also on sale through the website.
News Editor
After a four-year journey, John LaFleur II, educator at Ville Platte High School and owner/operator of Courtableau House in Washington, has finished his Creole cultural history and cookbook.
LaFleur said he wanted to make a statement with this book since many people call themselves Cajun but in reality are Creole. Somewhere along the way, LaFleur said the term Creole was used to refer to those who were not white. The Cajuns were the “white” people.
Because of this racism that existed at the time, people of “mixed” backgrounds simply referred to themselves as Cajuns so they were not looked down upon. And over the years, the Creole culture began to disappear in this area and people simply referred to themselves as Cajuns. However, LaFleur said many people in this area are in fact of Creole descent.
“I wanted to write this book to bring some pride back to Creole people,” LaFleur said. “So many of us are Creole but mistakenly call ourselves Cajuns.”
LaFleur wears many hats, and he has used all of them to bring this cultural cookbook to fruition. He used his education of the French language, listing all the recipes contained in the book using their original French names; he used his experience as a gourmet to bring incredible recipes together; and he used his expansive knowledge of the Creole history and culture to enlighten the public on what was nearly lost long ago, Creole pride.
“I’ve had older people tell me they read the Creole history in my book and cried,” LaFleur said. “They grew up being told they were Creole, only later to be told they were Cajun.”
Many of the recipes in the book are accompanied by beautiful photos of the dishes. All the dishes were prepared by LaFleur himself and the photos were taken by Norris Fontenot.
LaFleur has extended his love for Creole history beyond his cookbook and into his home, which serves as a bed and breakfast. The home was built in the 1820s and was owned by LaFleur’s ancestor, Jean-Baptiste La Fleur. LaFleur spent 10 years restoring the home and bringing it back to its original Creole flavor and design. Much of the furniture was imported from France and the elegant design brings visitors back to a time long ago.
To promote his new book, LaFleur will be holding a garden tea party and book signing at the Courtableau House in Washington on June 27. For more information on the home or his book, LaFleur said to visit his website at www.courtableauhouse.com. His book is also on sale through the website.
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