5 Days in New Orleans, Louisiana

Everyone in New Orleans talks about food. Even when the conversation doesn’t start about food, it somehow ends up there. And why shouldn’t it? The city has some of the most unique cuisine in the world. I’m in town now as a guest of New Orleans & Company, and my experience has been centered around the city’s famous culinary scene. If you’re interested in eating your way through NOLA, you’ll want to read this advertising feature with my itinerary for 5 days in New Orleans. I’ve included a map, too.

5 Days in New Orleans

Beloved for everything from Jazz Fest to Mardi Gras, New Orleans is one of the most exciting cities in America. Many visitors come here for the food. From Creole favorites to Cajun specialties and a whole lot more, this city knows how to cook. Foods as diverse as the po’boy sandwich and bananas Foster were invented here.

And that’s to say nothing of drinks. NOLA is famous for being the birthplace of cocktails like the Sazerac, the Ramos Gin Fizz, and the Hurricane.

While the food and drink show as much variation as the cultures that have influenced the city (European, African, Caribbean, Latin, Native American, and more), one thing they have in common is that they’re world-class. Which is why this place is worth a special trip if you love to eat as much as I do.

Day 1

I arrive in New Orleans on a Thursday evening. I head straight to my accommodation, the Kimpton Hotel Fontenot, where I check into a spacious room before meeting my group for dinner and drinks. We’re shown to a table at the hotel’s stunning Peacock Room, which is decorated in fabulous jewel tones.

Soon we’re tucking into a feast of flavors. Everything from fresh peaches with stracciatella cheese to big sharing platters and mouth-watering grilled foccacia goes down a treat. I can’t help ordering a Sazerac to kick off the trip, and it’s as delicious as I hoped. The Sun cocktail is excellent, too.

We enjoy the meal to the sound of live music. Robin Barnes of Da Lovebirds is an excellent entertainer with a beautiful voice. She charms the crowd all evening long.

Day 2

The next morning I head out early to have breakfast on my own. I beat a path to Canal Street and start my day with a cafe au lait and piping hot pastries at Cafe Beignet.

This place is famous for its classic deep-fried French doughnuts (it’s in the name, after all), and I savor every bite of their powdered sugary goodness in the classic dining room.

On my last trip to the city I went to Cafe du Monde, another place that’s famous for beignets in New Orleans. It’s fun to compare the two. On balance, I liked the smaller ones at Cafe du Monde better, but the larger ones at Cafe Beignet are still delicious.

Mardi Gras World

The next stop on my itinerary is Mardi Gras World. Along with my group, I take a guided tour of the enormous warehouse where many of the city’s most famous Mardi Gras parade floats are created.

As we go from one larger-than-life figure to another, our guide tells us about the history and craftsmanship of this long-standing tradition. We also get a behind-the-scenes look at the artists creating props for the next Mardi Gras. It’s amazing to see them all coming to life.

After the tour, we sit down to watch a video about the annual parades. It’s followed by a round of king cake, a traditional dessert served during Mardi Gras in New Orleans.

Lunch

From Mardi Gras World my group heads to a restaurant called Copper Vine. We’re here for lunch, but we’re also here for a special event. The Pastry World Cup is taking place in New Orleans while we’re in town, and we’re here to witness the presentation of the jackets to the competing chefs.

After watching each country’s team receive its garments, we tuck into a big buffet of the restaurant’s local cuisine. Everything from gumbo to fish goes down a treat.

JAMNOLA

After lunch we head to JAMNOLA, a unique immersive museum featuring the work of local artists in 30 exhibits. This place tells the story of New Orleans in a creative, interactive way. It covers everything from Absinthe to jazz, and it’s great for photos and videos.

Dinner

Back to food, in the evening we head to the Louisiana Restaurant Association’s kick-off party for their annual trade show. Many of the top restaurants in New Orleans are here, and they’re all serving small portions of their most famous dishes. It’s a great way for us to sample a range of the city’s best food in one place.

Highlights include the raw oysters from Acme Oyster House, the Shrimp Arnaud from Arnaud’s Restaurant, and the bluefin tuna tartlet from Restaurant August. I make a mental note to go to each of them for a full meal next time I’m in New Orleans.

Day 3

The next morning I’m up early to have breakfast at Ruby Slipper on Magazine Street. It’s come highly recommended by a few others in my group, and I can’t wait to try the food.

Sitting at the counter, I tuck into a big plate of shrimp and grits. It’s creamy and delicious, and it goes down a treat in the big, airy dining room.

Pastry World Cup

After breakfast my group heads to the Ernest N. Morial Convention Center. We’re here for the Pastry World Cup competition. With big names like Pierre Herme and Dominique Ansel in attendance, we know it’s going to be good.

For the next few hours, we watch as teams from the Untied States, Argentina, Brazil, Ecuador, Mexico, and Paraguay compete for a spot at the Pastry World Cup final in Lyon in January. They create everything from frozen plated desserts to chocolate street food, reinvented pecan pies, buffet dressings, and spectacular sculptures.

It’s exciting to watch each team craft exquisite pastry creations, not to mention work under intense pressure. At the end of the competition, the team from the USA is awarded the top prize in a big ceremony.

Lunch

In between pastry rounds, my group heads to lunch at a nearby restaurant called Cochon. Housed in an airy warehouse-like space, this spot specializes in pork dishes and imaginative Cajun cuisine.

We tuck into everything from fried alligator to watermelon salad with crawfish, and rabbit and dumplings as we debate who will win the Pastry World Cup.

Reception at W.P. Brown Mansion

In the evening, we head to the historic W.P. Brown Mansion (also known as the Brown-Villere Mansion). We’re here for the official reception for the Bocuse d’Or world chef championship.

The Bocuse d’Or is taking place the following day in New Orleans, and the who’s who of the culinary world is in attendance tonight (think Thomas Keller and you’ll get the idea).

The reception is hosted by John W. Houghtaling III, a notable businessman who owns the W.P. Brown Mansion. As soon as we walk in, we’re impressed by the architectural grandeur of the place.

Built in the Romanesque Revival style for William Perry Brown in the early 20th century, its interiors have been restored to include French and Italian antiques, some of which have connections to royalty and Venetian nobility. I also hear a rumor that Thomas Keller designed the current kitchen.

The mansion has featured in more than a dozen Hollywood films, attracting actors as diverse as Anthony Hopkins, Russell Crowe, Catherine Zeta-Jones, and Mark Wahlberg.

As we take in the scene and spot celebrity chefs, we enjoy live jazz and good food from more of New Orleans’ top restaurants. The highlight for me is a seafood dish from Peche, a place I loved on my last trip to the city.

Day 4

The next morning we head to the historic Dew Drop Inn for their Legends of the Dew Drop: Road to Rock & Roll tribute. The experience includes a Creole brunch buffet, a tour of the inn’s historic exhibition room, and a live performance that combines music and storytelling.

Throughout the experience, we learn about the evolution of Rhythm & Blues and Rock & Roll.

We also learn about the Dew Drop Inn’s role in shaping the New Orleans sound and the world of music. Everyone from Ray Charles to Little Richard and Dave Bartholomew performed here, and it’s exciting to be in a place where legends once played.

Bocuse d’Or

After brunch my group heads back to the Ernest N. Morial Convention Center. We’re here for the Bocuse d’Or. Often called the “Culinary Olympics”, the competition was founded by chef Paul Bocuse in 1987. Elite global teams face a rigorous timed test to create plated dishes and platters before a live audience.

We watch as teams from the Untied States, Argentina, Brazil, Canada, Chile, Colombia, Ecuador, and Mexico compete for a spot at the final in Lyon in January. They craft remarkable creations as judges watch and enthusiastic fans cheer them on.

As with the prior day’s Pastry World Cup, it’s thrilling to witness the teams start from scratch and create impressive works of culinary art. At the end of the day, the team from the United States is awarded the top prize in a final ceremony.

Lunch

In the middle of it all, I pop out for a quick lunch at the bar at Delacroix. Others in my group have raved about this place for the past few days, and I can’t resist trying it for myself.

I tuck into the Fire Roasted Louisiana Oysters, which are some of the best things I’ve eaten on the trip. I follow them up with a jumbo Gulf shrimp Leidenheimer bun sandwich, which I savor as I watch the riverboats glide past on the Mississippi.

Party

In the evening we head to Brennan’s for the Bocuse d’Or closing party. This restaurant on Royal Street has been around since 1946. It’s famous for being the birthplace of bananas Foster.

Brennan’s serves innovative Creole dishes. The restaurant takes its influence from French and Spanish ancestry while adding modern updates and distinct seasonal offerings.

The building it’s in is huge. It features a series of dining rooms both upstairs and down, as well as a beautiful outdoor courtyard dotted with tables. The whole place is dripping with old-world elegance, and we enjoy everything from soft shell crab po’boys to bananas Foster as we listen to live music.

Day 5

The next morning my itinerary continues with breakfast at Mother’s. This place was founded in 1938, and its classic dining room still serves up everything from po’boy sandwiches to baked ham. I tuck into a crawfish etouffee omelet with cheese grits and a biscuit. It’s delicious, and I can see why this place is so famous.

Lunch

Later I meet my group for a farewell lunch at Herbsaint. Established in 2000 on historic St Charles Avenue, this restaurant serves contemporary, seasonal French-Southern cuisine with elements of Italian and Japanese cooking.

We share delicious starters like watermelon gazpacho and the restaurant’s acclaimed spaghetti. I choose the Louisiana jumbo shrimp for my main, and it’s equally enjoyable. Add to that a great classic-meets-contemporary dining room, excellent service, and good company, and I can’t think of a better way to end my trip to New Orleans.

Itinerary Map

5 Days in New Orleans

I hope you’ve enjoyed this 5-day New Orleans itinerary and that it’s given you inspiration for how to spend your time in the city. The Big Easy is an amazing place to be, and a delicious place to eat. If that appeals, you can book your stay at NewOrleans.com.

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