Private Taste of New Orleans

Be provided with your very own private guide who is a local, knowledgeable expert in all things delicious and get ready to taste New Orleans' rich multicultural history through its mouth-watering cuisine. Your culinary tour starts where it all began, on the banks of the Mississippi River. Witness the lifeblood of this region which brought new cultures, new influences and new ingredients to the USA through its ports. This exclusive and intimate tour will never exceed more than 12 guests, keeping your experience a personal and one-on-one offering.

As it is said, breakfast is the most important meal of the day, so to wake up your taste buds indulge in the city's most iconic breakfast pastry, the beignet. While it looks hard to pronounce, it is most definitely not hard to love. Just make sure you watch the direction of the wind otherwise you may find yourself covered in powdered, sugary goodness.

Continue to the French Market, the site of America's oldest public market. Historically a place of diversity with products and people from all walks of life, today the market is a modern yet unique culinary space. Stop here for a taste of the local flavor and get to know some of the colorful personalities who call this city home.

Next it is on to the picturesque streets of the French Quarter where your local, knowledgeable English-speaking guide will take you to some of their favorite palate-pleasing spots. Sample both a classic New Orleans dish, as well as a delicacy that you have probably never seen outside Cajun country. With an abundance of seafood, a fertile eco-system within the bayou and a history of spice trading, soon you will begin to realize how everything here tastes so good.

Ready to spice things up? Adopt the 'when-in-Rome' attitude and unleash some of Louisiana's hottest and tastiest sauces on your taste buds. This is the birthplace of Tabasco, after all.

Have the chance to try a dish that sparks more controversy among chefs than any other in New Orleans: gumbo. Learn how hundreds of years of history has shaped this recipe and how it can vary from restaurant to restaurant.

Finally, you will finish off with a sweet treat made from locally grown sugarcane and the region's abundant pecans. No room for more? Don't worry, they don't call it the 'Big Easy' for nothing, you can take your praline to-go and indulge when your sweet tooth kicks in.

Please Note: Food options and portion sizes will vary depending on the season and where stops are made on the day of tour, but the total amount of food included will be equal to a full meal.