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Down-Home Cuisine
Link Brings Authentic Cajun Cuisine to New Orleans
Story by Debra Kronowitz | Photos by Cochon Restaurant
It’s been said that no place loves its food quite as sincerely –
or as indulgently – as New Orleans. Some people eat to live, but
New Orleanians live to eat. As a result, the city offers a
diverse concentration of exceptional dining and unforgettable
cuisine.
Today, more than 1,500 restaurants are once again opened in the
metropolitan area. Local celebrity chefs have returned to their
kitchens and again are satisfying every culinary desire – and
indulgence – imagined. One such local celebrity chef is Donald
Link, who opened Cochon in the Arts District in spring of 2006.
Most recently of Herbsaint restaurant fame, Chef Link, 38, is
the vision behind the original and favored dishes coming out of
Cochon’s kitchen. Hailing from German ancestry and growing up in
Cajun country, Chef Link brings his love for authentic Cajun
cuisine to New Orleans. The menu’s focus in on pig – Cochon
means pig in French. However, the restaurant combines the best
of both traditions, serving up fish, seafood and rabbit dishes
in the old style, from a wood-burning oven, many of which are
served with freshly cooked vegetables on the side.
Located in the Arts District and convenient to the art galleries
along Julia Street, the restaurant‘s rustic space is accented
with contemporary furniture to create a warm casual atmosphere.
An open kitchen and the “Chef's Counter” offer a view of the
action and seating for adventurous diners. The dining room
features large windows overlooking Tchoupitoulas Street,
charcoal concrete floors, wooden tables and chairs handcrafted
by a local artisan, and an etched steel bar.
Chef Link and co-owner Chef Stephen Stryjewski
embrace the old-style traditions of New Orleans -- they receive
whole pigs and oversee an in-house Boucherie, creating boudin,
andouille, smoked bacon, and head cheese. The menu is available
all day, with special lunch and dinner items offered on a
seasonal basis. The menu features handmade crawfish pies, smoked
duck breast with marinated green beans,
rabbit and dumplings, and spoon
bread with okra and tomatoes, among other selections.
Cochon offers specialties from its wood-burning oven, including
roasted oysters, suckling pig and beef brisket. Seafood from
local waters round out the offerings with Chef Link’s signature
roasted gulf fish “fishermen” style. Other seafood dishes
include catfish courtbouillon and an oyster and bacon sandwich.
Side dishes include lima beans, stewed summer squash, rice
dressing, smothered greens, twice-baked stuffed potato and
creamy grits.
The dessert menu boasts traditional Louisiana fare, including
Lane cake with bourbon vanilla ice cream;
pineapple upside-down cake made of cornmeal cake, coconut-lime
sorbet and dulce de Leche; peach pie; Cochon mud pie; cobbler;
and homemade ice cream and sherbert.
The bar at Cochon
boasts an interesting variety of bourbons and local beers.
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Traditional southern
cocktails like the Mint Julep are available, as well as updated
versions of classics like Cochon’s lemonade. Several brands of
moonshine are available for guests desiring a true "Southern
experience. The bar at Cochon boasts
an interesting variety of bourbons and local beers. Traditional
southern cocktails like the Mint Julep are available, as well as
updated versions of classics like Cochon’s lemonade. Several
brands of moonshine are available for guests desiring a true
"Southern experience."
The wine list
features a well-rounded selection of glasses and bottles, with
many available by the half-bottle to accommodate more than a
taste. The eclectic collection of old and new world wines
centers around choices to complement the spicy food, with a
concentration on value.
Opening Cochon has
been a lifelong dream for Chef Link, who grew up in Louisiana’s
Cajun country cooking beside his grandparents in their
home. Keeping true to these roots, Link says he will keep Cochon
an authentic Cajun and Southern style restaurant featuring the
foods and cooking techniques he grew up preparing and eating.
“Most of my career
has centered around fine dining – French cuisine. It’s exciting
to me that I can come back to Louisiana and take the food I grew
up with and turn it into a great dining experience,” he said.
“The response to the food has been exciting. Business is good,”
he added.
This year, Chef Link
not only finds himself celebrating the opening of his much
anticipated Cochon, he has also been honored with a
nomination of “Best Chef -- Southeast Region” by The James Beard
Foundation. The restaurant was also nominated as “Best New
Restaurant.”
Hours of operation
are Monday through Friday, 11 am to 10 pm; Saturday, 5 to 10 pm.
Reservations are strongly suggested.
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