Cochon
Fried Alligator – Chili Garlic Mayonnaise
Oyster and Bacon Handpie
Boucherie Plate – Pickles, Mustard, Buttered Croutons, Shoulder, Loin, Jowl, Headcheese, Rillette
Cochon Cuban – Fontina, Pickles, Onions, Mustard, Show Roasted Debris, Smoked Shoulder on Herbed Focaccia with Crispy Brussels Sprouts
Macaroni and Cheese Casserole
Twice-Baked Stuffed Potato
Shrimp and Eggplant Dressing
Cornbread with Salted Butter
Dutch Apple Pie – Cheddar Cheese Crust, Vanilla Ice Cream
Pineapple Upside Down Cake – Coconut-Lime Sherbet and Dulce de Leche
Chocolate Hazelnut Pudding – Whipped Cream, Chocolate Croquantes, English Toffee
Steen’s Gateaux – Spiced Layered Cake with Pumpkin Jam, Cream Cheese Frosting
Perhaps the most talked about restaurant in New Orleans since opening its doors, Cochon from Chef Donald Link remains as relevant in 2016 as it was revolutionary when it renovated an old Warehouse on Tchoupitoulas Street, all hours from Lunch to Dinner seeing diners compete for seating as the kitchen turns out both modern and traditional Creole plates.
A growing concern since 2006, several Chefs both local and distant attempting to replicate Link’s success with locally sourced spaces and all-in-house butchery programs, it was minutes past opening that a party of three arrived at the hostess podium requesting seating, only two other tables full allowing for a sizable four-top in the middle of a soon-to-be bustling dining area.
Changing up the menu daily, some signatures joining off-menu specials and all sorts of small plates, entrees and sides, it was after some discussion both amongst the group and with one of several young, male servers that decisions were made – table bread not delivered, literally, until before dessert for unknown reasons, the Dinner Rolls already gone and the Cornbread far too dry, even with the locally-sourced Butter.
Not dining with the sort of people interested in Oysters, Off-Cuts or some of the more esoteric options presented by Cochon’s menu, it was nonetheless with an eye on big flavors that the meal began a mere ten minutes after placing the order, Link’s famous Fried Alligator not really that much different from the meaty part of Frog Legs with or without the spicy Aioli, the Boucherie Plate featuring several delicious options including particularly funky Head Cheese while the Handpie was picture perfect as flaky crust shattered to yield tender Oysters, Bacon, Rice, Carrots and Okra.
Increasingly busy with a wait for tables by noon, round two arrived hot on the heels of the first in a way that indicated that the kitchen had been waiting as the table savored each bite, the “Cochon Cuban” not quite the same as those served in Florida as it married Debris to Smoked Shoulder beneath a rich layer of Fontina, housemadePickles Mustard, the Macaroni and Cheese pretty standard in a scalding hot skillet while both the Shrimp and Eggplant Dressing as well as the Twice-Baked Stuffed Potato were truly innovative sides, the latter straddling a fine line between an oversized French Fry and best Mashed version using the crispy skin almost like a Sausage casing.
Hearing nothing but good things about the dessert program, not a focus for most but well worth exploring as Pastry Chef Maggie Scales has continued to invigorate all of Link’s menus regularly with modernized classics since joining the team in 2014, it should prove impossible for any to select just one dish from a bevy of choices, the Nutella themed Budino far lighter than most with good texture added by both the Chocolate spheres and English Toffee while two Cakes and a Pie all tasted as good as they looked, the caramelized Cheddar adding an extra dimension to Apple Pie beneath an enormous scoop of Ice Cream while the layered Spice Cake was like an early taste of Thanksgiving with Pumpkin Jam and tangy Cream Cheese Frosting.
www.cochonrestaurant.com
