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ROUSES.COM
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WHERE THE CHEFS SHOP
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ROUSES HISTORY
hoarse from yelling, “
Throw me something Mister
.” Dozens of local
and national chefs have done appearances and commercials for us
since then, including John Besh, John Folse, Leah Chase, Susan
Spicer, Brian Landry, Sue Zemanick and David Slater of Emeril’s.
But we’re just as likely to feature po-boy makers and oyster shuckers
as we are white-tablecloth chefs.
Donald Rouse
One of our most enduring commercials featured the St. Augustine
Marching
100.Weasked some of our more recognizable customers
to be in the commercial spot — every character imaginable shops
at Rouses during Mardi Gras; trust me, we’ve seen it all. We also
featured team members who were riding that
year.Wehad Indians,
Baby Dolls, Zulu’s, but the St. Augustine Marching 100 parading
up and down the aisles of our Tchoupitoulas store was the most
memorable part of the commercial spot.
LAFAYETTE
Donny Rouse
Lafayette was a very personal project for me. When I was at
UL, I always brought groceries from Thibodaux back with me to
Lafayette. The city deserved the kind of grocery store I knew we
could build. In 2011, we opened our first store, right across the
street from Cajun Field. Our second Lafayette location opened last
year on Johnson Street.
So much of our culinary heritage is in Acadiana. Steen’s Syrup
is made in Abbeville; rice is grown all around Crowley; and Lou
Ana Cooking Oil, Tony Chachere’s Creole Seasoning and Savoie’s
Sausage are made in Opelousas. I love having stores where there’s
so much food history.
[LEFT] Rouses #46, 701 Baronne Street, New Orleans
[TOP] Chef Chris Wilson, Chef Emeril Lagasse and Donny Rouse
[BOTTOM] St. Augustine Marching 100 filming Rouses Mardi Gras commercial spot.
photos by
Frank Aymami
“The warehouse district is home to some of the best artists’
studios and galleries, interesting places to shop and great places
to eat. With Rouses in the neighborhood, whether it’s Louisiana
shrimp or seasonal produce, you know it’s going to be top quality
and super fresh. You can’t beat the taste of local.”
—Chef Emeril Lagasse