Tuesday, March 5, 2019

New Orleans, LA Edition: Cochon

Cochon Butcher

Cochon was one of my splurges while in New Orleans. It's a bit pricy, but it's totally worth it. The restaurant focuses on southern cajun cooking, and it was one of the first reservations I made.

Cochon ButcherSay hi to Kaitlynn!

Cochon Butcher
AT COCHON, CHEF LINK HAS RECONNECTED WITH HIS CULINARY ROOTS, SERVING THE TRADITIONAL CAJUN SOUTHERN DISHES HE GREW UP WITH. CHEF LINK AND CHEF/CO-OWNER STEPHEN STRYJEWSKI ARE WORKING WITH LOCALLY SOURCED PORK, FRESH PRODUCE AND SEAFOOD, FOCUSING ON TRADITIONAL METHODS, CREATING AUTHENTIC FLAVORS OF CAJUN COUNTRY.
Cochon ButcherFirst, we started with these fresh, hot rolls that were unreal. I even convinced Kaitlynn (anti-carb) to eat one!

Cochon ButcherThen, it was fried alligator with chili garlic mayonnaise. If I didn't think about it, this tasted good. It was similar to chicken, but maybe a bit more firm.

Cochon ButcherThen, I had to try fried boudin. It's loose mix of ground pork (which includes liver, heart, kidney, blood), rice, onions, and seasonings molded into a ball, breaded and deep-fried. It is in line with "whole hog butchery" so none of the scraps go to waste.

Cochon ButcherAnd, it was really tasty! The texture threw me off for a second because it's similar to raw beef, but the flavor was delicious.

Cochon ButcherFinally, I tried the chicken and andouille gumbo. You can't go to New Orleans and not try gumbo. It has a very deep, rich flavor.

Cochon Butcher
And this was Kaitlynn's, which I believe is fried livers.

Overall, a really fun dinner experimenting with new dishes and trying new things. Every single thing was new to me - and that's exactly how I like it!

Cochon Menu, Reviews, Photos, Location and Info - Zomato

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