“Laissez les bon temps rouler!” is a common exclamation heard around New
Orleans. For over 250 years revelers have shouted the mantra and toasted to
its principles. As you travel outside the city, you will notice that is the phrase is shortened and
simplified by the locals. The rules of the French language are discarded and the
accents changed. Away from the neon lights of Bourbon street, “Le bon tomps rula”
is a much more common phrase. It or one of its Cajun/Creole variations is a common
toast heard in the local roadside bars, oyster houses, crab shacks and BBQ joints of
the Louisiana countryside. The ultimate simplification, which rolls perfectly off the
tongue (even after a few prior toasts) and still embodies the spirit of the original, is
only 3 words long: Le Bon Ton. Le Bon Ton’s food menu showcases dishes and cooking techniques drawn from
multiple regions of the American South. Our blackened fish and crab cakes come from the Louisiana Gulf Coast. Inspiration
for our dishes comes from as far west as New Mexico and as far east as Alabama. Two
brothers who were born in Alabama and raised in Texas head up our kitchen teamboth
have toured and worked extensively throughout the South. Jeremy is usually
found out the back manning the offset smoker, Cristopher on the pans in the kitchen. The bar stays true to the traditional flavours of the South. Cocktail ingredients can
range from sweet teas to fresh peaches to pressed mint. All b**r is served frothy from
the tap. The absinthes are complex, the wh***ey smooth and the Ch*****ne is ice
cold. Welcome to Le Bon Ton, let’s let the good times roll.
