fandomhigh | International Cuisine | Monday, first period

When they stepped out of the portal this time, they were in front of a brightly colored building across from a cemetery. The air was humid.

"We are currently in New Orleans, Louisiana," Hannibal explained. "It's within the same country as Baltimore, so you needn't worry about the language for the most part," he assured them. "This area was home to indigenous peoples, then settled by the French. It was also briefly held by the Spanish. It is a major port city, and was home to many slaves and free people of color."

He gestured around them. "Its culture and its food are thus something of a melting pot. A mix of French, Spanish, African, Native American, and a number of other influences. There are two main cuisines locally, often combined - Cajun and Creole. Seafood is popular, as are a number of farm-raised meats. Caribbean and African spices are not uncommon. Our meal today will offer a variety, and I encourage you to explore."

He smiled at the students. "And I would like to thank you all for being a delightful class, and I hope you have enjoyed yourselves as much as I have. Now, enjoy."

And with that, he led them into the restaurant.

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It was kind of a shame that Cosette had never really experienced that much variety in French cuisine back home, or she might have had a lot more interesting insight into the food here, but as it was she couldn't help ordering a lot of the French-influenced dishes just to see what they were like anyway.

Much spicier, that was for sure.

This turned out to be an excellent idea anyway, because the cochon de lait cassoulet was . . . let's just say she didn't quite realize exactly what the noises she was making sounded like.

"Do I need to ask what you think of it?" Hannibal said, chuckling.

"It isn't what I expected," Cosette said, looking apologetic because she'd had to chew and swallow before she replied, and that took a few seconds. "The flavors are certainly very different, but it's wonderful."

"I'm pleased you enjoy it. Cajun food is more strongly influenced by French than most cuisines in the US, but I imagine it's still rather far from home. Particularly if you aren't used to the spices."

"I'm not," Cosette confirmed. "Father's tastes are very simple, and the sisters at the convent were hardly what you might call extravagant about meals."

That was being very generous about it, really.

"And that's why I keep taking your classes, monsieur. Even after all this time I feel I've hardly scratched the surface of the kinds of food to be had in the world." She paused, and chuckled. "To say nothing of the worlds some of the others come from."

"It's fascinating, isn't it?" Hannibal smiled back. "There is always so much to learn. So many new things."

International Cuisine | Monday, first period

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