Lots of you probably saw Anderson's article on the new Cochon in Lafayette, taking his Citified Cajun back to the Heartland. Obviously he is targeting the River Ranch gang...God help a tourist who tries to navigate to his (or just about any) place in Lafayette. I'm wondering if anyone has tried it yet, prefereably someone who has been to the flagship store in New Orleans. Specifically, I'm curious as to things like boudin....is he using the same thing as the one in New Orleans? Or is he changing it for the more attuned boudin experts from the Cajun Prairie? It presents an interesting problem. From what I gather, he is making some adjustments. Not sure if the home folk will "go" for "hogs-head cheese shaved over fresh peas." I know I'd look at it and demand a big ole hunk of the stuff, preferably the light-in-color variety.
I have communicated with my A-Number-One Cajun spy and will transmit his verdict when it comes in. I am pre-disposed in Mr Link's favor even though I am no slave to the NOLA shop. [And if someone woould explain why there is any irony in serving iceberg lettuce salad in a Beard award restaurant I shall be duly grateful.]
930 Tchoupitoulas St., New Orleans, LA 70130