French for “good earth,” Bonne Terre serves peak-season Louisiana ingredients in classic and reimagined Cajun dishes.
Bonne Terre specializes in curating bespoke dinner parties at your home and offering large-format Cajun catering for events. We also offer seasonal family-size takeaway options from our kitchen and occasionally pop up at local venues and events.
Contact us at firstname.lastname@example.org to book us for your next event or for more information.
Founded by Houma native Derrick Toups, Bonne Terre began in 2017 as a public-facing pop up at New Orleans social venues (Catahoula Hotel, Parleaux Beer Lab, Broad St. Cider) and as a food vendor at local events (An Edible Evening, New Orleans Mini Maker Faire). Bonne Terre is the proud recipient of two Gumbo House Legacy Awards (2018 Best Boutique Caterer, 2018 Best New Orleans Pop Up).
Chef Derrick Toups
Chef Derrick Toups is a native of Houma, Louisiana who grew up along Bayou Black gardening and fishing with his grandfather, crabbing and cooking gumbo with his mother, cooking white beans with his grandmother, and hosting Cajun dinner parties with his godfather, Gumbo House founder Philip Toups. Unable to escape the lure and enchantment of Cajun food and its power to bring people together, Chef Toups tells the story of Louisiana’s foodways through menus that feature the freshest-possible produce, game, and seafood of his home state’s native pantry.
Chef Toups is an early childhood educator and former school leader who has also been a bread and king cake baker, a fine dining server, and a culinary arts instructor. He has competed in local and regional cooking competitions (Krewe of Red Beans and Camellia Beans “Bean Madness Tournament,” Bayou Gourmet Cook-Off), has recipes published in multiple cookbooks including “Très Bien!” and the “40th Annual Bayou Gourmet Cookbook,” and has been named “Cook of the Week” by The Houma Courier. Chef Toups is the proud recipient of two Gumbo House Legacy Awards and is a member of the Southern Foodways Alliance.