Lagniappe — a little something extra — is the motto at Breaud’s, which opened May 18 on 511 Main St.

Glenn Breaud, formerly of Reserve, La., shares ownership with his sister, Donna Fabre. The restaurant specializes in Cajun seafood, top of the line steaks, salads, poboys and much more. Breaud’s has a lunch and dinner schedule and is open 7 days a week.

Glenn Breaud moved to Natchez at the request of a friend who had lost his own restaurant business in South Louisiana due to the ravages of Hurricane Katrina and was relocating. Soon after Breaud moved, he was able to make a life long dream come true.

“Moving to Natchez was a wise choice for my son,” Glenn’s mother, Diann Breaud, said.

“As a child, he used to want to know how to cook. Then, he would want to cook all the time. He even took home economics in high school. He has always dreamed of owning his own place. He loves to be praised about his cooking,” she said.

Breaud said he wasn’t always a chef. He left home at 18 and experienced a variety of jobs from waiting tables and managing restaurants to construction work. But his heart was always in the cooking.

“I’ve been cooking since I was knee-high to a grasshopper, as my father would always say,” Glenn Breaud said.

His father, Wilbert “Putt” Breaud was instrumental in assisting his son with the redesign of part of the antique shop, transforming it into a diner’s heaven among a chef’s paradise with 21 employees.

Seven of those employees are cooks that contribute in the kitchen when the crowds are large.

“They use the Breaud’s Menu Bible as a cooking guide,” Breaud insisted with a smile. “I don’t need it anymore. I know how to add just the right seasonings. (Our food is) not New Orleans cooking, but real Cajun cooking!”

However, Breaud’s Menu Bible has traveled with him to lots of locations prior to this one.

“I’ve practically cooked all over the world,” he said. “I have cooked for the Super Bowl Champions, the Indianapolis Colts.”

But Breaud said although he has traveled extensively, he hopes to make Natchez his permanent home.

“I like the people here. I like the small town atmosphere. Everyone is nice.”

Although he plans to stay right where he is, he does have a goal for the future.

“I want to open restaurants all over the world.”