Cochon

Cochon is set in an open space filled with honey colored wood.  The setting is informal, with a live and friendly atmosphere.

The menu is a mix of small plates, soups, salads and appetizers, along with an entrée section.

The dinner rolls are some of the best I’ve ever had.  Served hot and with a cottony soft texture and glazed with butter, these are a great way to start any meal.  One could probably make a meal of just bread and a couple of appetizers, but why deny yourself exploring the menu full of great dishes.

Dinner Rolls

The boudin balls, are fried to a nice golden brown, super crunchy on the outside, and moist in the middle.  The boudin balls are made with rice and boudin, served with pickled peppers that are full of an acidic punch, and a nicely spiced mustard.

Boudin Balls

The oyster and bacon sandwich is a take on the classic BLT, escalated with a New Orleans twist of fried oysters.  Topped with a zesty remoulade and a side of creamy coleslaw to cut through the richness of the bacon and fried oysters, this is a definite winner.

Oyster & Bacon Sandwich

The smoked beef brisket with horseradish potato salad is a must try dish.  Five thick slices of tender and fatty brisket are served with a side of potato salad with a zing from the horseradish.  The brisket is on the verge of falling apart and has a wonderful smoky taste.  Served in a rich au jus, the potato salad helps to cut through the fattiness of the brisket with a brightness brought on by the horseradish.  There may be a hint of mustard in the potato salad as well.

Smoked Beef Brisket

 The macaroni and cheese casserole will be a big hit for cheese lovers.  A generous portion with a nice golden crust is served in a cast iron casserole dish.  The cheese may be a little overpowering for those used to boxed Mac & Cheese. The secret binder to this dish?  Mashed potatoes.  Brilliant!

Mac & Cheese Casserole

The bread pudding may not be a thing of beauty to look at, but is wonderful for those who like “soggy” bread pudding, and a heavy handed bourbon sauce.  The bread pudding has a great custard and reminds me of super soggy French toast baked with crème brulee.

Bread Pudding

The pineapple upside down cake is deconstructed with a corn meal cake with several strips of pineapple baked into the cake.  There is a salted caramel sauce with a lime coconut sorbet.  This is a light and refreshing dessert, and a perfect way to end the meal.

Pineapple Upside Down Cake

 Chef Donald Link was nominated for Outstanding Chef 2012 by the James Beard Foundation, for his other restaurant Herbsaint.

The price point at Cochon is a steal for the quality of food, execution and taste.  The dishes are primarily simple, comfort foods but executed with great precision and using great local ingredients.

930 Tchoupitoulas Street

New Orleans, LA 70195

(504) 588-2123