Blue Plate Mayonnaise brings a taste of New Orleans to Paris
FOR IMMEDIATE RELEASE
New Orleans Brings Its Food, Music and Second Line Tradition to Paris for Saints’ Historic Football Game
Blue Plate Mayonnaise® and the New Orleans Jazz Museum partner to celebrate the city’s cultural traditions during the NFL’s first regular-season game in France, with a po-boy tailgate and a spotlight on Blue Plate’s new cookbook, “Dressed.”
NEW ORLEANS, OCT. 20, 2026 — Blue Plate Mayonnaise® and the New Orleans Jazz Museum are bringing a taste of New Orleans to Paris on Sunday, Oct. 25, with a brass band second line parade followed by a po-boy tailgate ahead of the New Orleans Saints’ matchup against the Pittsburgh Steelers. Led by trumpeter James Andrews, the parade, presented by Blue Plate Mayonnaise, will wind through the Goutte d’Or neighborhood with the French collective CAP to NOLA Brass Band before ending at a game-day celebration featuring New Orleans-style po-boys and a watch party. The Saints will take the field at Stade de France at 2:30 p.m. Paris time (8:30 a.m. New Orleans time) for the NFL’s first regular-season game played in France.
The event serves as the game-day centerpiece of the fourth annual Festival Jazz Nouvelle-Orléans à la Goutte d’Or, taking place Oct. 23-25 at 360 Paris Music Factory, in partnership with the New Orleans Tourism and Cultural Foundation (NOTCF), the Association Internationale des Maires de France (AIMF), the Centre National de la Musique and the Louisiana River Parishes. Blue Plate, the Official Mayonnaise of the New Orleans Saints, is partnering with the Jazz Museum on the game-day celebration, which is part of a three-day festival bringing together musicians, culinary traditions and cultural programming that highlight the longstanding connection between New Orleans and France.
“New Orleans culture has always traveled best in person. For four years this festival has brought our music to the Goutte d’Or. This year we’re bringing the whole celebration: the second line, the food, the fans, on the day the Saints take the field in France,” said Greg Lambousy, director of the New Orleans Jazz Museum.
“We are absolutely thrilled to bring the spirit of Louisiana right to the heart of Paris for the fourth edition of this festival. It’s the perfect way to share our legendary food and incredible jazz music, which are just a few of the things that make Louisiana so special. Once they get a little taste of our culture and hospitality, we know they’ll want to come to Louisiana to experience the real thing for themselves,” said Louisiana Lieutenant Governor Billy Nungesser. “We want everyone in Paris to know that in Louisiana, you are never a stranger, because when you are here, we treat you like family.”
Three days of New Orleans music
The festival features performances by the Grayhawk Perkins Band, Robin Barnes and James Andrews, who will perform alongside Parisian brass band NOLA French Connection. The program also includes music master classes for young audiences and a film screening.
The festival traces its beginnings to French President Emmanuel Macron’s 2022 visit to New Orleans, when he met with Lambousy and called for greater cultural exchange between the two cities. Now in its fourth year, the event continues that mission through music, education and community engagement.
A New Orleans-style po-boy tailgate
Following the parade, festival-goers will gather at 360 Paris Music Factory for a po-boy tailgate and Saints watch party. New Orleans chef and culinary ambassador Jay Kazi, who trained at Commander’s Palace and has cooked at previous editions of the festival, will serve classic po-boys prepared the way New Orleans orders them: dressed, with lettuce, tomato, pickles and mayonnaise. Kazi will also serve shrimp po-boys all three days of the festival, Friday through Sunday, at Ô18, the restaurant inside 360 Paris Music Factory, and will lead a po-boy demonstration on Sunday, Oct. 25, sharing the history and preparation of one of the city’s signature dishes.
The foodways behind “Dressed”
Beyond the po-boy, getting dressed reflects a broader spirit of Gulf South cooking, where familiar ingredients, local traditions and a little extra care turn an everyday meal into something worth sharing. That idea inspired the title of the new Blue Plate® Mayonnaise cookbook, “Dressed: 100 Years of Blue Plate® Mayonnaise and the Foodways of the Gulf South,” released Oct. 15 ahead of the brand’s 100th anniversary in 2027.
Published by 83 Press, “Dressed” brings together more than 100 recipes celebrating the people, dishes and traditions that have shaped Gulf South foodways. The book features contributions from 14 chefs and culinary voices, including Emeril Lagasse and Parkway Bakery & Tavern’s Justin Kennedy. James Beard Award-winning author Cheryl Slocum provides the storytelling, with photography by Denny Culbert.
During the festival, Blue Plate® Mayonnaise will introduce attendees to the cookbook alongside a commemorative mayonnaise jar featuring a French-language label identifying the brand as the official mayonnaise of the New Orleans Saints. The display will also include “From the Parish to Paris” T-shirts.
“Paris knows a thing or two about getting dressed. We’re going to show them how New Orleans does it,” said Dan Trahant, director of marketing for Blue Plate® Mayonnaise. “In New Orleans, music and food aren’t separate things. They’re how we celebrate. Blue Plate has been at that table for almost 100 years, and taking it to Paris with a second line out front and a po-boy in every hand feels exactly right.”
Festival details
· What: Festival Jazz Nouvelle-Orléans à la Goutte d’Or
· When: Oct. 23-25, 2026
· Where: 360 Paris Music Factory, Goutte d’Or, Paris
· Po-boy demonstration with chef Jay Kazi: Sunday, Oct. 25 (culinary program at 12:00 p.m. Paris time)
· Shrimp po-boys by chef Jay Kazi: Friday through Sunday, Oct. 23-25, at Ô18, the restaurant inside 360 Paris Music Factory
· Second line and po-boy tailgate: Sunday, Oct. 25, (parade start time and location to be confirmed)
· Saints vs. Steelers kickoff: Sunday, Oct. 25, at 2:30 p.m. Paris time (8:30 a.m. New Orleans time)
· Blue Plate at the tailgate: Cookbook presentation and commemorative items, including “From the Parish to Paris” T-shirts
About New Orleans Jazz Museum
Housed in the historic Old U.S. Mint, strategically located at the intersection of the French Quarter and the Frenchmen Street live music corridor, the New Orleans Jazz Museum is in the heart of the city’s vibrant music scene. Through partnerships with local, national and international educational institutions, the New Orleans Jazz Museum promotes the global understanding of jazz as one of the most innovative, historically pivotal musical art forms in world history. Through dynamic interactive exhibits, multigenerational educational programming, research facilities and engaging musical performances, the music New Orleans made famous is explored in all its forms. For more information, visit nolajazzmuseum.org.
About Blue Plate® Mayonnaise
Founded in 1927 in New Orleans, Blue Plate® Mayonnaise has been bringing rich, authentic Southern flavor to tables for generations. As the largest family-owned mayonnaise brand in the United States, Blue Plate continues to be made with its egg-yolk-only recipe. A staple across the South, Blue Plate is the official mayonnaise of po-boys and a go-to for classic Southern dishes, from potato salad to burgers and beyond. That’s the Good Stuff. For more information, visit blueplatemayo.com.
About “Dressed”
Dressed: 100 Years of Blue Plate Mayonnaise and the Foodways of the Gulf South (83 Press) celebrates the foodways of the Gulf Coast and is a love letter to the families, neighbors, cooks, chefs and grocers who have “dressed” with Blue Plate for 100 years. Written by James Beard Award-winning author Cheryl Slocum and photographed by Lafayette-based Denny Culbert, the book gathers more than 100 recipes from chefs and home cooks across Louisiana and the Gulf Coast, including Emeril Lagasse, Parkway Bakery & Tavern and Lil’ Dizzy’s Cafe. New Orleans classics, Gulf Coast seafood and Southern comfort food fill its pages, along with the stories of the crowded kitchens, long
tables and second helpings that make the region’s food culture what it is. Dressed is in stores October 15, 2026 ($39.95, 256 pages, ISBN 978-1-971708-04-1) at local bookstores and from Bookshop.org, Barnes & Noble, Amazon and Hoffman Media.
Media Contacts:
New Orleans Jazz Museum:
Taslya Mejia | International Relations Manager | tMejia@crt.la.gov
Paul Balson | Development Officer | pbalson@nolajazzmuseum.org
Greg Lambousy | Director | gLambousy@crt.la.gov
Blue Plate Mayonnaise: Victoria Fuselier | victoria@scurfieldgroup.com | (409) 926-1913 Nick Scurfield | nick@scurfieldgroup.com | (713) 304-1956
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