CATCH & COOK
LAKE CHARLES NATIVE LYLE BROUSSARD is passionate about Louisiana seafood. When the 2016 Chef to Watch isn’t heading the kitchen at Jack Daniel’s Bar & Grill at L’Auberge Lake Charles, he fishes the waters of southwest Louisiana, catching flounder, trout, and redfish and cooking them in a variety of delicious ways.
Though his menu focuses on barbecue, Lyle especially enjoys working with local seafood, and for the past few years, he and his team have participated in the Louisiana Catch and Cook program, which allows anglers to have their fresh catch prepared by a professional chef. We talked with Lyle to find out more about the program and why Redfish on the Half Shell is one of the best ways to prepare redfish.
Q I understand you cook
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