I love Creole (upscale dishes, based on French cooking techniques with local ingredients) and Cajun (down home, comfort food) cuisine so much that I have to visit New Orleans about every 3 years just to get my fix. I have learned to cook some of the items I enjoy, such as red beans and rice (mine are the best, I must say, after many years of trial and error), but while I keep trying to make gumbo, it remains elusive to me. I come close- and have watched dozens of youtube videos on how to properly make a roux, but mine still isn't just right.
French bread- The French baguette ubiquitous (seriously, all the restaurants get them from the same bakery, which I tried to shop from, but they don't sell retail, just to the trade.) in NoLa is a bit crisper and flakier on the outside, and softer on the inside, than you typically get in Paris. It is still chewy but not so hard. I have spent a lot of time studying this; trust me.