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The expression Laissez les bons temps rouler (alternatively Laissez le bon temps rouler, French pronunciation: [lɛse le bɔ̃ tɑ̃ ʁule]) is a Louisiana French phrase. The phrase is a calque of the English phrase "let the good times roll", that is, a word-for-word translation of the English phrase into Louisiana French Creole.
Munch on French Beignets. Cafe Du Monde's coffee canisters are sold everywhere, but it's not a trip to New Orleans without a cafe au lait ($3.40) and beignets (French fried doughnuts, which sell ...
The Salon (French: Salon), or rarely Paris Salon (French: Salon de Paris [salɔ̃ də paʁi]), beginning in 1667 [1] was the official art exhibition of the Académie des Beaux-Arts in Paris. Between 1748 and 1890 it was arguably the greatest annual or biennial art event in the Western world.
Keenan was born in Oxford, Mississippi, but now lives in New Orleans, Louisiana, where he owns a bar named "Le Bon Temps Roule". [1] His father, a former musician, was a local real estate appraiser in New Orleans.
Salons were started under Louis XIV and continued from 1667 to 1704. After a hiatus, the salons started up again in 1725. Under Louis XV, the most prestigious Salon took place in Paris (the Salon de Paris) in the Salon Carré of the Louvre, but there were also salons in the cities of Bordeaux, Lille and Toulouse.
When not on tour, the band's weekly gig at Le Bon Temps Roulé in Uptown New Orleans is a favorite local event. The Soul Rebels have toured extensively around the United States, Canada, Europe, South Africa and Brazil and have played at music festivals worldwide including in front of 50,000 people at the 2011 Montreal Jazz Festival.
1994 Les Bon Temps Roule; 1993 Thanks, Betty Rae Kern; 1992 Might Mite Menu; 1991 Mid-City Comic Rainbow; 1990 All That's Gold; 1989 Traveling Along Singing a Song; 1988 Mid-City Sings Love Songs; 1987 Flight to Fairy Land; 1986 Space Fantasies; 1985 Don't Rain on My Parade; 1984 A Lot of Spinning Going On; 1983 Our Golden 50's; 1982 Mid-City's ...
Even so, it’s a lot of work. The team shows up at 5 a.m. to begin prepping the crawfish, and the lunch rush is nonstop. “It’s a little kitchen,” says Kennedy.