How Food Transports People | Behind the Business with The Quarter Creole Cuisine

Chef Norm Théard comes from a long line of New Orleans cooks. As a child, he was often found in the kitchen helping his mom, Yvonne Ozenne Théard. Over the years, Norm grew to lead many different types of kitchens, however when he started “The Quarter Creole Cuisine” he strove to create a place deeply rooted in his family’s traditions. His rule of thumb: Every dish at The Quarter had to be made with ingredients that would be found in his mom’s kitchen.
Today, The Quarter serves dishes like The Crawfish Biscuit and The Quarter Catfish. With each bite Norm seeks to take you back in time- perhaps to your own childhood kitchen. Or as he puts it, “It’s more than just the food on a plate. Being able to transport people, emotionally, is what this place is about.”
Find The Quarter Creole Cuisine on Yelp: www.yelp.com/b...