Recently a National Geographic film crew came to Louisiana along with Chef Eric Greenspan to get a better understanding of our 'farm to table' movement. Greenspan met up with Greg Doucet of Jolies' Louisiana Bistro and was taken to visit with a local goat cheese maker and the visit was capped off with a goat boucherie. On 'Geaux Acadiana with Ken Romero and Dr. John Sutherlin' we spoke to Doucet about the adventure.

When asked if the producers suggested menu items or if Doucet had a hand in the selection Doucet said,

They sort of wanted to showcase goats...Whatever we could do was what they would go with but they wanted it to be a more casual item not something like a 'braise' or something like that. So what we came up with was playful but showcased the goat. That's why we came up with the goat burger.

We asked what his source for goat meat was and Doucet said,

We get ours from Wesmar Farms. Basically you get a goat that's big enough to have meat on it but not big enough to get that 'gamey' flavor and then you trim off all the meat and grind it up.

 

The National Geographic Channel’s series “Eric Greenspan is Hungry” airs again Monday, January 5th at 2pm on the National Geographic Channel.

To here the entire interview click on blue arrow below:

The National Geographic Channel’s series “Eric Greenspan is Hungry” airs again Monday, January 5th at 2pm on the National Geographic Channel.