Lâche Pas (lash pa) v.
Hold on : stay with it : don't let go
Rev. Msgr. Jules O. Daigle MA, ST, "Cajun Self-Taught"
2024 Boucherie Tickets on Sale Now!
Join us for an unforgettable weekend at the Lâche Pas Boucherie in historic Grand Coteau, LA.
Get ready to indulge in 3 days of mouthwatering Cajun cuisine and experience the vibrant culture of South Louisiana.
“So what does a ticket to the Boucherie get me?”
Our goal with the weekend is to have all of our participants unplug from the outside world and its industrialized food chain. With that, we provide:
All meals (for the full weekend, that’s 7 total) prepared on site by local talent.
With your meals comes an education. If you’ve wanted to learn about live animal butchering and cultural meat production, this is the place to be. All of our meats are butchered live, on site, and are supported by as many local ingredients as possible.
A series of panel discussions will be held on Sunday.
Each night finishes up with live music and local spirits.
Camping is permitted, encouraged and included.
New friends, fond memories and a good time
Lâche Pas Boucherie is from an area of Louisiana referred to as Acadiana which surrounds our hub city of Lafayette.
Due to our separatist history, Cajuns and Creoles of this land have defiantly held on to certain aspects of our culture that have been washed away in other parts of the US. Our language, music and cuisine manage to retain with our identity - even through the growing pains of progress and evolution. This rings true in our distinct process of butchering livestock, which we refer to as a Boucherie.
Traditionally a Boucherie is a community coming together to harvest an animal.
Due to the intensive labor involved in whole animal butchering, a farmer would call upon friends, family and neighbors to assist in the task. This day of work normally turned into a celebration, with plenty of food, music and spirits to go around. No one went home hungry or empty handed. With a lack of refrigeration, this was the only time that fresh meat could be consumed.
Most of the meat butchered at a Boucherie was processed with the intent of preservation, with the understanding that not a single aspect of the sacrificed beast would be wasted. These are the core fundamentals of our cuisine. Boudin, gratons, fraisseurs, backbone fricasse, head cheese, tasso, andouille and chaurice are all products of this philosophy.
Lâche Pas travels the country and beyond, demonstrating and sharing our traditions.
Due to the current lack of personal connection to our food source and the ever growing farm to table movement, this process really speaks volumes to its participants. The day starts out with the killing of a pig in front of a reluctant group of participants. Most have never seen the death of an animal that they intend on eating.
To say that the experience is impactful would be an understatement. Some have referred to it as spiritual. I would call it natural. There is a primal state of being that is triggered that most members of our species have never accessed. All that attend go home moved to say the least.
The Boucherie is meant to strengthen a community's connection to its food source, all the while solidifying its culinary community as a whole. To do this we go to it's leaders, recruiting help from 20 different chefs, butchers, farmers and foragers from within the local. Over a 2 day period this animal is slaughtered, butchered, processed and cooked... Culminating in a 200 person, 7 course meal.
