Houmas House Plantation



August  2015

Houmas House Plantation and Gardens


Dog Days of Summer
As Seen by Queen Grace
What an amazing summer this has been!  I've spent my days greeting guests, frolicking through the gardens, napping under mossy oaks, and watching magical weddings on the front lawn.

My favorite part about summer at Houmas House is watching the gardens transform from Spring buds to a tropical paradise.  If you've been recently, I'm sure you have marveled at these gigantic lilies behind me. Did you know, these lilies were named for Queen Victoria when they were discovered in 1849?  Today they are formally named Victoria Amazonica.  They grow to be over seven feet in diameter and can hold a small child. 
So, I guess it's only fitting to have these Royal plants at the Sugar Palace.  They truly are spectacular.

As the summer comes to an end, I will savour each day and the long hours of sunlight, the warm afternoon breezes, and the the cool morning swims in the ponds.  I hope you will visit soon and enjoy our Summer gardens.  It's the best way to overcome these dog days of Summer.

  Much  Love,
Queen Grace

Secrets From the Carriage House Restaurant

Grilled Jumbo Scallops with a Hazelnut Oil Emulsion
This is one of our favorite items to serve during this time of year. We use jumbo wild caught scallops but any will do.  This recipe is all about simplicity. Great ingredients and a hot grill are what make this a favorite with our guests.
As needed     Jumbo Scallops   
As needed     Extra Virgin Olive Oil
½ teaspoon Large Flake Kosher Salt (we get ours from Red Stick Spice Co, tell them you want Jacobsen!)
1-2 Farm Fresh Duck or Chicken Egg Yolks
2 Tablespoons mixed herbs sliced thin  (We use parsley, lemon balm, flat chive and assorted types of basil)
1/4 Cup of Hazelnut Oil
A dash of Malt Vinegar
A dash of cold water

Preheat a Grill, either charcoal, propane or a cast iron grill pan, if using wood we recommend alder.
Rinse and pat dry the scallops.
Remove the tendon if it still attached as it is tough.
Lightly oil the scallops. Be careful not to use too much as you can set the grill on fire.
Spray the grill with pan spray to avoid scallops sticking to surface.  Place the scallops on an area that is very hot but not white hot.
Let the scallops rest without moving until you see the "color" creep up the sides. You will notice the flesh whiten and a slight brown color close to where it touches the grill.

Carefully quarter turn the scallops and allow them to rest for 2-3 minutes. After 2-3 minutes turn the scallops over and allow them to rest for two more minutes.
We serve them med rare to medium.
After one minute place the scallops on a plate lined with paper towels and allow to rest.
Carefully place one flake of kosher salt on each scallop. They don't need a lot of salt as they are naturally salty. The coarse salt rounds out the flavor and provides a nice "crunch" texture.
While the scallops rest for a few minutes place the egg yolks in a non-reactive bowl.
With a whisk break up the egg yolks.

Steadily whisk the hazelnut oil into the yolks until an emulsion is formed. You may not need all of the oil. Less is more.

Taste constantly as you whisk.
Once the yolk mixture has a nice taste you will notice it's a bit thick.
Whisk in just a dash of water to thin.
Finish with the herbs and a dash of the vinegar to clean up the taste.
Place scallops on a plate and drizzle the emulsion over them.
Drizzle some around them on the plate for a great presentation.


Thursday Night is Date Night at Latil's Landing

The sitter is booked, the reservations are made. Now time to enjoy some much needed time away to catch up and have a romantic dinner. 
Latil's Landing at Houmas House is the perfect escape because it's just a short drive from the city but feels like a world away.   

Starting in the famous Turtle Bar, order a cocktail or rare scotch while surrounded by tea light candles and background music. This room, known as a garconniere, was built around 1850 and is most known for its extensive selection of scotch and rums.
Following cocktails, walk a few feet to the original Houmas Manor, built in 1775. Here overlooking a glowing fountain is Latil's Landing.
Two new tasting menus have been created to reflect the season and push culinary boundries.  Date night doesn't get better than this. 

Book  One  of  Several  Options  to  Visit   Houmas  House

Sometimes traveling can be overwhelming when planning excursions, hotels and meals. And the options are endless for tours available. Plantation touring is a favorite option for those visiting Louisiana.  Here are several ways to purchase tickets and transportation to visit us.

If you're driving to Houmas House on your own and wish to see more than one historic home, here are two options:

If you are staying in New Orleans and need transportation, here are two options:

Stay Connected with Houmas House
Want to know more about what is happening at Houmas House? Click below and follow us every day.  Use #houmashouse #nolaplantation    
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Now we are offering advance ticket sales for our Garden and Mansion tour and our Houmas House Experience Tour with Transportation from New Orleans. Click below for more information.
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See what others have to say about their experience at Houmas House. Click below for our Trip Advisor page!
 Open  Daily      

Sunday-Saturday: 9 am-7 pm

Cafe Burnside: 11 am-2 pm daily

Latil's Landing: Wed-Sat 6 pm-9 pm

Sunday Brunch: 11 am-3 pm

The Carriage House Restaurant:

    Breakfast- 8 am-10 am

    Afternoon Tea- 2 pm- 4:30 pm

    Dinner- 5 pm- 9 pm


 Directions to Houmas House Here


** Please note-  As of November 1, 2014, ticket price for self-guided garden tour has increased to $15.00.  


Houmas House Plantation | 40136 Hwy 942 (River Road) | Darrow, LA | 70725

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