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| From Nola Cuisine |
**UPDATE Here is my post on Donald Link’s newest venture Cochon Butcher in the same building as Cochon, right around the corner!
Also, Chef Donald Link’s cookbook comes out April 21, 2009, can’t wait! It’s called Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana
(Read my review HERE!)
If I were a pig (no comments please), and I could choose my final resting place, I would choose Cochon. My sacrifice would not be in vain because I would be assured that every part of me would be utilized to create some of the best dishes that I’ve had in New Orleans to date, and that my friends is saying a mouthful.
Chef Donald link, co-owner Chef Stephen Stryjewski and their crew are orchestrating an in house Boucherie everyday, bringing in whole hogs that are broken down, and turned into a plethora of different Charcuterie ingredients, some on the menu and some that change from day to day on their Boucherie plate, more on that later.
Upon first walking through the door of Cochon, the aroma of wood fire and smoked meats will make your knees buckle a little; stop and breathe it in, you’ve entered hog heaven.
The dining room is warm and inviting, kind of a Polished Country feel. Anyway, just look at the picture, I’m not an interior designer, I’m a kitchen guy. Lets just say that it’s a nice, casual and inviting dining room. The staff is extremely friendly and helpful.
Back to the food.
The bar offers a wide array of Bourbons, local beers, and even a few varieties of Moonshine. If you’re interested in something non-alcoholic Cochon’s Lemonade is the best I have ever had, no lie, a perfect balance of sweet and sour, I couldn’t get enough.
The back of the restaurant features a Chef’s Counter, where you can watch all of the action. They have an array of various pickles displayed on the counter as well as some potted herbs for use in the kitchen.
The entrance to the kitchen and service station showcases and stores firewood for use in the wood burning oven.
We started our meal with the Boucherie Plate, how could I not right? This day’s selection:
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| From Nola Cuisine |
Clockwise from bottom left; Speck, Country Bologna, Country Pate, Hogshead Cheese (buried) Peppery toast points, Pork Rillette, housemade Pickles & Pickled Peppers, housemade Creole Mustard (the best I’ve had).
Detail of the speck, country Bologna, and Pate:
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| From Nola Cuisine |
The Hogshead Cheese, perfectly spiced and delicious:
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| From Nola Cuisine |
My entree was the Louisiana Cochon, which is pulled pork that is pattied and seared, served atop turnips and cabbage, with a wonderfully rich pork jus, and topped with crispy Cracklins’!
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| From Nola Cuisine |
Detail of the Louisiana Cochon:
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| From Nola Cuisine |
This dish really has a remarkable pork flavor, a smoky subtlety, and a richness that is beyond compare. I dream about this dish.
My wife had the Beef Brisket with Horseradish Potato Salad, equally phenomenal, while staying true to the casual country dishes of the south.
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| From Nola Cuisine |
After we ate our meal I went up to the Chef’s counter to take some pictures of some meats they had curing in a temperature and humidity controlled case. One of the Sous Chefs saw my interest and invited me into the kitchen to show me around and take some pictures. I was elated. Here are some of the pics I got.
Smoked and cured legs on a speed rack.
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| From Nola Cuisine |
A big old tub of Chow Chow in the walk in cooler. Next to it is a tub of fresh Pompano which was going to be the nights dinner special.
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| From Nola Cuisine |
Coppa curing in the walk in cooler. Various pickles and sauces, all nicely organized in the tight quarters.
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| From Nola Cuisine |
Below the Coppa, housemade Tasso, and below that housemade bacon.
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| From Nola Cuisine |
Legs in different stages of cure in dry storage.
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| From Nola Cuisine |
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| From Nola Cuisine |
A just delivered pig waiting to be butchered.
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| From Nola Cuisine |
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| From Nola Cuisine |
I can’t thank the gentleman who took me on a tour of the kitchen enough, it was a wonderful experience that I will always remember. I’m blown away by the things that these guys and gals are doing at Cochon. This is a huge undertaking, and there is a lot of work involved, hats off to the Chefs and their staff, this place is a labor of love and it shows. I can’t wait to come back.
Here is a video of Chef Stephen Stryjewski butchering a pig and making hot sausage with warm peaches.
For more great pics of some of the food at Cochon check out Jason Perlow’s Cochon post at Off The Broiler.
Also:
Robert at Appetites has a great review with pics here.
Cochon is located at:
Cochon
930 Tchopitoulas Street
New Orleans, LA 70130
(504) 588-2123
Email: info@cochonrestaurant.com
Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes on this site!
Related Posts:
Andouille Sausage Recipe
Chaurice Sausage Recipe
Cochon Butcher right around the corner in the same building as Cochon
Pickle Meat Recipe
Boudin Recipe
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Another fantastic post Danno.
Thank you for this wonderful resource.
cordially,
t
What a great post, I can’t wait until the next time I’m in NO, this place is first on the list!
I met Ms Fury, CopCop and others from the NOLA food forum at Cochon a few months ago. It is wonderful. We tried the boudin balls, best ever, aligator in spicy aeoli, I had the cochon… everything was great. Found it interesting it was featured on Bizarre Foods, with Andrew Zimmern. Good choice for a revue Danno.
Hope we can meet someday, in NOLA.
Timmy
I feel as thought I was transported into this hog heaven. Great writing…amazing food.
Great review! This is one of my favorite places to eat here in New Orleans. Not one of the usual New Orleans restaurants that all the tourists make it to. One of my friends in DC(a former local) demands that we go to Cochon every time he is in town.
And something to definitely mention is that nobody should ever leave Cochon without trying the amazing sides!
I need a new post!
I just 3 great months in NOLA. Cochon was a favorite place. Great pork! Perfect for a Southern boy who could eat some pig for every meal. The sidewalk tables are nice in the spring.
Mmm, we went to Cochon in April and will be coming back in December for more piggy goodness. Were they still serving pig’s ear? That was seriously one of the best things I’ve ever eaten!
I swear I’m not stalking you….in addition to having WONDERFUl ribs w/pickled watermelon, Cochon also has Catdaddy….a nutmeg flavored moonshine. 3 of those will knock you on your ass, though I might have to go for four next time.