Cochon Cajun Southern Cooking
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Cochon showcases the food Donald Link grew up preparing and eating at his grandfather's side. A descendant of Germans of Acadiana, Chef Link brings his love for authentic Cajun cuisine to New Orleans.
Chefs Donald Link and Steve Stryjewski buy first-class pork and other meats, and perform from scratch the time-consuming, careful process of turning it into andouille, boudin, cochon de lait. It's been so well received that Cochon has added a combination butcher shop and deli to its operation. With the boucherie as a center, they built a contemporary Louisiana-style menu around it, and the result is not only delicious but saturated with a rare kind of local flavor.
The bar at Cochon boasts an interesting variety of bourbons and local beers. Traditional southern cocktails like the Mint Julep are available as well as updated versions of classics like Cochon's Lemonade. Several brands of moonshine are available for guests desiring a true "Southern experience".
The wine list features a well-rounded selection of glasses and bottles with many available by the half bottle to accommodate more than a taste. The eclectic collection of old and new world wines centers around choices to complement the spicy food, with a concentration on value.
The restaurants rustic space is accented with contemporary furniture to create a warm casual atmosphere. An open kitchen and the Chef's Counter offer a view of the action and seating for adventurous diners. The dining room features large windows overlooking Tchoupitoulas Street, charcoal concrete floors, wooden tables and chairs handcrafted by a local artisan, and a etched steel bar.
Type of Meals Served:
Chef Link and co-owner Chef Stephen Stryjewski, embracing the old style traditions receive whole pigs and oversee an in-house Boucherie, creating boudin, andouille, smoked bacon, and head cheese. The menu also features handmade crawfish pies, rabbit & dumplings, and spoon bread with okra & tomatoes. Cochon offers specialties from the wood-burning oven such as roasted oysters, suckling pig, and beef brisket. Seafood from local waters round out the offerings with Chef Link’s signature roasted gulf fish “fishermen” style.
Paneed pork cheeks, catfish courtbouillon, rabbit & dumpling, oven-roasted gulf fish , fried pig ears with cane syrup mustard, fried alligator
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