When James and Holley Lampley opened Roux’s Creole Café in Gallatin, they weren’t just adding another restaurant to the local dining scene—they were bringing an entire culture with them. Warm, soulful, and deeply rooted in Southern tradition, Roux’s has quickly become a place where food is more than a meal; it’s a celebration. And with Mardi Gras approaching, the Lampleys are leaning into the heritage and history that inspire everything they do.
Deep Southern Spirit, the Gallatin Way
The idea behind Roux’s was simple: bring something unmistakably unique to a town that deserved it. “Our decision to bring Creole to Gallatin was born out of a desire to create something truly different for our community,” says James. After decades in the restaurant industry, he was craving a new challenge—one that honored time-honored culinary traditions while offering something fresh to local diners.
Creole food, he explains, isn’t just a regional style; it’s a story, a legacy woven through Mississippi, Alabama, Texas, and beyond. “The rich traditions and vibrant flavors of Creole cuisine captivated us,” he says. “By sharing these recipes and stories, we hope to bring a taste of authentic Southern hospitality to everyone who walks through our doors.”
Cajun vs. Creole: A Local Lesson
Many diners use the terms Cajun and Creole interchangeably, but James shares the difference so you know what to expect from a Creole Cafe.
“Cajun food has roots in the French-speaking Acadian people who settled in rural Louisiana,” he says. “It’s rustic, hearty, built around ingredients like seafood, pork, and rice.”
Creole, meanwhile, is city cuisine—the food of New Orleans itself. “It blends French, Spanish, African, and Caribbean influences,” he explains. “Creole dishes tend to be richer, often featuring tomatoes, butter, and a wider range of spices.”
Both, he emphasizes, are bold, flavorful, and essential to understanding Louisiana’s unique culinary landscape.
Roots in Tradition—Even Without the Bayou
While James doesn’t claim deep Louisiana ancestry, his culinary training is steeped in classic French techniques—techniques that shaped Creole cuisine long before it became a New Orleans staple.
“My background gave me the confidence and expertise to create and adapt the unique flavors of Creole cooking,” he says. “Embracing these influences lets me honor the spirit of the cuisine while bringing something authentic and heartfelt to our guests.”
And authentic it is. Roux’s menu is a blend of respect for history and a willingness to test, tweak, and perfect. Each dish carries a story. Each recipe is a piece of culture retold.
A Family Affair With Deep Community Roots
Roux’s isn’t a one-man operation, and James is the first to emphasize it. Friends and the Lampleys’ children have become part of the Roux’s heartbeat. It’s a team that feels like family, working together with a shared goal: make every guest feel welcome. Unlike traditional establishments with designated hosts and formal table service, Roux’s approach is distinct. Every member of their team, from the kitchen to the front-of-house, is committed to ensuring guest’s needs are met. “Eddie Pollard is our dedicated operations manager, Sofia Goodall is our talented beignet queen and bread pudding specialist and our wonderful children can do it all,” explains James.
Mardi Gras at Roux’s: More Than Beads and Parades
To James and Holley, Mardi Gras is more than the wild parties often associated with New Orleans. It’s tradition—one actually rooted outside Louisiana.
“Most people don’t realize Mardi Gras was first celebrated in Mobile, Alabama,” James says with a laugh. “That fact surprises a lot of guests. To us, Mardi Gras is more than just the lively parades and parties; it’s rooted in tradition and carries meanings tied to the holy week leading up to Lent, rather than the debauchery it’s sometimes associated with.”
At Roux’s, Mardi Gras is celebrated simply, warmly, and with intention. Expect authentic king cake, festive menu specials, and of course, beads. Lots of beads.
“And unlike being in New Orleans,” James jokes, “we give our beads out in hopes you keep your clothes on.”
It’s a lighthearted nod to Louisiana culture—and exactly the kind of humor that keeps Roux’s feeling both approachable and fun.
A Recipe with a Story: Bread Pudding Through the Years
If there’s one dish that fully embodies Roux’s mission, it’s the bread pudding. James discovered a recipe from the 1830s tucked inside an old church cookbook. It became the foundation for Roux’s version—old-fashioned, historically rich, and beautifully simple.
“We made the original, tested it, made some minor changes for bulking up the recipe, and added a twist to the bourbon glaze,” he says. “It’s old, authentic, and on point.”
For James, it represents the connection between food, history, and community—a reminder of how recipes travel through time and across generations.
A Dining Experience Made Simple—and Special
Roux’s offers a service model that stands apart from traditional sit-down dining. There’s no assigned host or section-based servers. Instead, guests place their orders at the counter, and the entire staff works as a unified team to take care of everything else.
“Every team member—from the kitchen to the front-of-house—is committed to giving you attentive service,” James explains. Food is brought to the table. Needs are met promptly. The dining room stays clean. “You’re supported by the collective efforts of our full team, not just one person.”
Creole cuisine is a regional story — shaped by migration, culture, and centuries of Southern life. At Roux’s, the Lampleys’ team celebrate that expansive history, offering flavors rooted in Mississippi, Alabama, Texas, and Louisiana alike. It’s not about recreating New Orleans. It’s about honoring the full sweep of Creole tradition, served with warmth, intention, and heart.
Watch for Roux’s food truck rolls into town Mardi Gras week!