THE FOOD, THE PEOPLE, the landscape. They’re what make Louisiana, Louisiana. Combine those with the 22 acres that surround White Oak Plantation and the knowledge and expertise of Executive Chef John Folse, and you’ve got a unique Louisiana experience one would be hard-pressed to find anywhere else.

Don’t bother trying, though. Chef Folse, known as Louisiana’s culinary ambassador to the world, has already searched. With more than 40 years of experience, he’s put restaurants in 12 countries, he’s served five presidents and he knows Cajun cuisine and culture is unmatched to any other. He knows it’s something to be treasured—and shared.

He does so through the experience that is White Oak Plantation. The multi-use facility, nestled off George O’Neal Road and only a few minutes from downtown, continues to be voted as one of the top places to host a wedding by readers of Baton Rouge’s 225 magazine. The award-winning venue is perfect for all occasions. From intimate family gatherings to formal affairs to laid-back corporate luncheons, the staff at White Oak delivers an exceptional experience to all guests who set foot on the property.

The grounds, which guests are allowed to explore at their leisure, contain majestic live oaks, an herb and vegetable garden, fruit trees, a lake and, added more recently, chickens and hogs. White Oak Plantation Farms now harvests produce and meats for use at its very own facility. In addition, the plantation’s catch-and-release program allows for occasional fishing at its lake.

Yet the grounds are only half the atmosphere. The home’s parlor is exquisitely decorated with timeless furnishings and boasts 26-foot ceilings. The French ballroom offers marble floors, three crystal chandeliers and plenty of room for socializing. The courtyard—a tented bricked patio—houses three open-hearth fireplaces, making White Oak an ideal venue for any occasion, any time of the year.

The grounds, the venue and the divine menu add up to an unforgettable experience. The main menu contains items such as seafood gumbo, spinach-stuffed chicken Bayou Lafourche on sauce Acadian, seafood cakes with rémoulade sauce, and andouille-stuffed pork loin on sauce Robert. Hors d’oeuvres include duck ham, candied kumquat and mascarpone cheese tarts, Louisiana crawfish and tarragon salad on cucumber barquettes and jumbo lump crab and truffled brie boulettes with white rémoulade. Chef Folse rounds out his scrumptious carte-du-jour with choices of mouthwatering white chocolate bread pudding, bananas foster flambé, and classic coffee and beignets.

Chef Folse grew up inspired by his dad’s use of their “swamp floor pantry” in his childhood home in the bayou of St. James Parish. He took that inspiration and turned it into the empire that is Chef John Folse & Company today. Though he knew the cuisine would be the core of his business, he also knew there was a story to tell. 

That story is told at White Oak Plantation. At all times, the staff—everyone from the cooks to the servers to the sales team to the wedding consultants—knows they’re an extension of Chef Folse himself. It’s a hospitable, educational mindset. They’re well-versed in Cajun cuisine and historic Louisiana culture. White Oak is the only facility in Baton Rouge that is not only preserving, but also promoting the culinary history of the Cajun nation. That fact alone sets White Oak apart. It’s the hallmark of who we are, says Chef Folse.

After all, it’s what makes Louisiana, Louisiana. The food, the people, the landscape. So whether you’re looking to be married or to announce the next president of your company, there’s no better place than White Oak Plantation. Come for the food, and stay for the experience.