...Orlando Amaro, the chef at Pamplona, has also created some fusion-style dishes.

"In the United States, my fusion is a French product," said the Venezuelan-born Amaro. "It's a local product - local fish, like catfish, redfish."

Amaro worked in Venezuela, Colombia and Puerto Rico, as well as at a three-star restaurant in the Basque region of Spain, before becoming the executive chef at a Miami restaurant, then finally settling in Lafayette.

"His grandmother was Italian," Payne said. "He does some fusion here and there to try to keep things as interesting as possible."...