Best local ingredients
At Café Cour, we are honored to have the opportunity to serve food and drink at The Historic New Orleans Collections’ historic new museum at 520 Royal Street. Presenting the stories, narratives, history of local and regional foodways is a fundamental part of what we do.
Without an understanding of where our food and drink traditions come from, we have little chance of preserving what is essential about them. Cour offers traditional New Orleans and regional cuisine, and we look back to the multi-cultural influences that led us where we are now. Foodways of West Africa, the Caribbean, Latin America, Europe, and Asia come together not as a fusion, but more in a diverse pot-luck of traditional dishes at the courtyard table, many of which seem familiar because of their direct lineage to contemporary New Orleans or regional dishes, and others because they may have been represented in New Orleans’ past. Whatever the connection, we serve this food with the hope it will satisfy your tastebuds and possibly ignite your curiosity about who “we” are as a community, where we all come from, as well as where we and our food are headed.
From Anna Marie Seafood’s shrimp and fish to Veggie Farmers Coop’s produce and Bellegarde Bakery’s baguette, we’re only as good as the ingredients we serve. That’s why Café Cour is committed to working only with the region’s top producers. Over the past nine years, one of the most common comments we’ve received at Carmo is how flavorful the food is and how good people feel after eating it. Superior ingredients equal superior flavor and, ultimately, nutrition. At Café Cour we’re continuing the tradition of presenting you with only the very best local ingredients.
Without sustainability, Café Cour just wouldn’t work. As with Carmo, beginning on day one, good, clean, and fair food and business practices are woven into our market basket. That means everything from food sourcing to the compostable to-go containers (including the straws!), eco-friendly cleaners, ethical labor practices, recycling, and composting is part of who we are. True, some of these things cost us a little more, but we don’t see profit at the expense of our children’s future to be an option. It allows us to build a community of people who care, from the producer to the cook to the server to you, who we hope will taste the noticeable difference that a natural, sustainable approach to food can make.