André Penicaut wrote that at Isle Surgere, fresh water was plentiful and the French colonists shot many geese called "bustards" and had a fine meal from them, with fish and "oysters in the shell that the crews of the two ships became upset from overindulgence."
On Lake Pontchatrain, the French colonists found some tall grasses bearing grain that when ground, boiled up nicely for a kind of porridge -- we know that grain to be corn and the dish they made was called sagamite -- hominy grits. They saw many wild turkeys and killed some and had a great dinner.
Kindly Madame Langlois, a close friend of Governor Bienville LeMoyne, invited the Girls into her home and taught them her recipes for game and produce, much of which came from trading with the Choctaws. One can imagine Madame showed the Girls how to grind corn for making spoonbread, cornbread and porridge. One would think she, being of a Caribbean nature, would know splendid ways to prepare seafood stews of shrimp, scallops, oysters, corn, beans and squash. The flavorful, mixes might be spooned over delicious grits, made from coarsely ground corn. She may have taught the are of roasting over a spit. Fish, birds and game might be cooked thusly. She may have taught them to hunt for berries in the forests -- blackberries grew everywhere. Muscadines might also add a tart accent to puddings and cakes. Madame may have even known the ways of herbs and taught the Girls how to care for their families using herbal potions and poultices.