This post obviously won't be breaking any news, but I still wanted to put it up to support Donald Link and his wonderful Cajun restaurant, Cochon.
My favorite aspect of Cochon is Link's skill with butchering whole pigs. He and the other chefs 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 as well as specialties from a wood-burning oven such as roasted oysters, suckling pig, and beef brisket.
Link has dedicated time and resources to finding the best local ingredients Louisiana has to offer. If it isn't made on-site, it is likely to be sourced locally. His shrimp comes from one local shrimper and no seafood is sourced beyond the gulf. Even the restaurant's specialty pork comes from Louisiana legend RM Holliday (which is now is owned by Maveric Farm in South Dakota, whose mission includes trying to save heritage breeds from extinction).
Not wanting to come to Cochon and skip out on the Boucherie offerings, I ordered the hogshead cheese with crispy pig ear salad as an appetizer. The pig's ear was deliciously tender and crispy as advertised, a lot like a porky fried clam strip. The green salad provided a nice freshness and acidity that cut through the richness of the pork. The star was, of course, the head cheese.
For my main, I ordered the restaurant's signature lunch sandwich; a fried oyster and bacon deal served on toasted while bread. The tomatoes were a little mealy, but that is understandable since it was almost November. They were easily pulled aside and the sandwich wasn't left dry or wanting. The fried oysters, which were plump, juicy and crispy, were a perfect complement to the thick smokey bacon. A housemade pickle and creole-style coleslaw was served on the side.
Oh, and I had on of the best Bloody Mary's even. I will certainly return next time I am in NOLA.
For photos of the meal, click here: http://nochoiceatall.blogspot.com/200...
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