Culinaring in N’awlins: Love at First Butcher (Cochon)
There are few meals I can remember that soar as close to perfection as the one I had at Cochon Butcher. In 2007 the James Beard Foundation called Chef Donald Link of Herbsaint the “Best Chef of the South.” His restaurant, Cochon, won an award that year as well. Cochon Butcher is an offshoot of the main restaurant, “a tribute to old world butcher and charcuterie shops also serving a bar menu, sandwiches, wine and creative cocktails.”
Rather than try to weave together some lyrical poem meant to tickle your taste buds and excite your imagination, let’s just enjoy the pictures. That will do.
The best way to eat at Cochon Butcher? Bring a large group and order everything. Share everything. Miss nothing.
Now that’s a hot dog. Loaded with slaw and chili, this dog knows no shame.
Brussel sprouts were my least favorite. Mint just doesn’t belong on sprouts, which were soft and limp.
hello pimento. an assortment of tomatoes and basil pesto balance the rich cheese mixture. A lot going on here and you will want to miss none of it.
holy mother of pork belly. mint and cucumbers pair fantastically well with this thick-cut pork belly. Decadent but truly original and refreshing.
pizzetta with duck, gruyere and caramelized onions. a classic, savory pairing.
foie gras butter. use your imagination because that’s the limit for how rich and creamy smooth this was. I probably should have spread it over a cracker or bread…instead of eating it straight.
duck pastrami sliders. gah. just so right.
The charcuterie plate, brisket sliders and pancetta mac and cheese (parmesan, provolone, cream cheese) were also fantastic. Just a great meal all-around and one I hope to repeat the next time I visit New Orleans.