New Orleans chef John Besh is the renaissance man of Louisiana. Beyond his impressive list of restaurant's that includes August, Domenica, La Provence, Borgne, Besh Steak, American Sector, Soda Shop, and Luke, chef Besh manages to find the time to be an award-winning cookbook author, philanthropist, and television personality. He's also a former Marine—maybe that's why he's such a resourceful dude. On this episode of VICE Eats, chef Besh heads out to Lake Pontchartrain just outside New Orleans city limits to catch some seafood with local fishing legend, "Deadly" Dudley Vandeborre, the fish whisperer of Louisiana, and Brian Landry, co-owner and chef at Borgne. After we hung up our fishing poles, we headed back to La Provence to cook up our catch, where we learned about the former Marine's favorite childhood dish, trout amandine, a signature Southern recipe that gives off a perfumed scent of fresh almonds. During his time in the Marines, he learned that this same scent is the first sign that you're under chemical attack.
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