The training Chef John Besh received in Europe made him an
aficionado of local farmers markets, and he has many friends among the
farming and commercial fishing communities of southern Louisiana; in fact,
it is not unusual to see their names on his menu items. From farmers who
have been working the land in Lacombe for generations, to the newly arrived
Vietnamese farmers who provide the delicate baby vegetables for August,
Besh's network of local purveyors is the key to his culinary style.