An original beignet recipe from New Orleans - Coming soon
Imagine pulling apart a pillow of warm, just-fried dough, crisp on the outside, hollow and tender within, dusted so heavily with powdered sugar that it snows onto the table with every bite.
Born in 18th-century France and carried across the Atlantic to Louisiana by Acadian settlers, the beignet became the signature pastry of New Orleans's French Quarter. Locals pair them with a cup of chicory café au lait - bitter, warm, perfect against the sweetness.
They've been eaten in the same way at the same cafés for over a hundred years. We're bringing the recipe exactly as it's been served on Decatur Street since 1862 to Jordan and the UK.
Served fresh, snowed in sugar — the way they should be.
Made fresh, never held. From oil to plate in under three minutes, the way Café du Monde has done it since 1862.
A heavy dusting of powdered sugar applied within seconds of frying. The sugar half-melts on the warm dough. This is the moment.
The traditional pairing. Bold chicory coffee with steamed milk, poured from a tin pot, the way the French Quarter has drunk it for two centuries.
Abdali Boulevard · First location
Covered Market · Following soon
Get an invitation to our opening days — and the first three beignets are on us.