December 2013 

Houmas House Plantation and Gardens


 Celebrating the Season



Each December Houmas House welcomes the Baton Rouge Symphony to perform its Christmas Brass under the oaks.  Led by Associate Conductor David Toms, this is a cherished holiday tradition with lively yet peaceful varied arrangements and lush acoustics.


December 15, 2013

4:30 PM


How's this for music to your ears?  Our new restaurant, The Carriage House, is open for dinner and would be a fantastic complement to your sensory overload.  Reservations are recommended for this special night and can be made by calling 225-473-9380. 


View Carriage House Menu Here 


Buy Tickets Here 



As Seen by Princess Grace



The elves have rushed and scurried all season,

Just to give you yet another reason,

To visit the Sugar Palace in all its Christmas glory,

Only to return home with an amazing story.


The story of the Sugar Baron who turned sugar into gold,

(Not in the literal sense, but that's how the story is told.)

The lady of the house sashays through the halls,

Her finest of dresses she'll wear for the balls.


Dining and touring are sure to make you weary,

But don't fret because our cottages are clearly,

The most luxurious on the river we'll guarantee that,

You will hurry like the elves and to Houmas will be back!



Merry Christmas to All!





Princess Grace

[email protected]




Oh Holy Night

By Judy Davis



Visiting Houmas House at Christmas is magical. The trees are magnificent, the gardens are decorated and the restaurants are full of parties every day.

On any given day, you may hear the sounds of Christmas carols echoing through the halls in the Mansion. 

If you're not able to visit this year, we'll bring the sounds of Christmas to you.


Listen Here 


Signature Entrees from The Carriage House Restaurant
Corned Beef And Cabbage Soup

Serves 12



   2 Lbs. Corned beef cubed

   7 cups Beef stock

   1/2 cup Chopped onion

   5  Sliced garlic cloves 

   8  New potatoes quartered 

   2 cups  Sliced carrots

   6 cups  Coarsely chopped cabbage

   1 cup  Chopped parsley 

   Salt and pepper to taste



In 5 quart pot, combine corned beef and stock. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add onion, garlic. Simmer covered an additional 2 hours or until meat is tender. Stir in carrots, potatoes, and cabbage cover and simmer 20 minutes. Add Parsley and season to taste with salt and pepper.
Chef Langlois Chosen for James Beard Event
Chef Jeremy Langlois  
The James Beard Foundation promotes the continued education, creativity, and culture of food enthusiasts.  It holds events and dinners monthly, highlighting the most acclaimed chefs throughout the nation. In February 2014, our very own Chef Jeremy Langlois will travel to New York and have the distinguished honor of sharing our South Louisiana culture and cuisine.  We are delighted he has been chosen and look forward to sharing more details with you in the upcoming months. Stay tuned! And Congratulations, Jeremy! 
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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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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 September 1st our adult ticket price to tour the mansion and gardens will be $24.00 per adult. Our child rate will remain the same.