Cochon Restaurant | New Orleans Dining

The James Beard Foundation Awards recognize outstanding achievement within the food and wine industry. Considered one of the most coveted marks of distinction within the culinary community, Link ...

https://cochonrestaurant.com/james-beard-foundation-awards/

"Chef Donald Link’s pivot from the European-New Orleans bistro food of Herbsaint (his first restaurant) to the rural cooking of his Cajun upbringing at Cochon (his second) turned out to be a wa...

https://cochonrestaurant.com/times-picayune-2/

"Link has traveled to Guadeloupe, a French department in the Lesser Antilles, to untangle the knotted roots and branches of Creole cuisine. Originally used by colonizers to refer to people born i...

https://cochonrestaurant.com/garden-gun/

"As a native of western Louisiana’s Cajun Country, chef-owner Donald Link continues to push the conversation about the bounty of the bayou ..." The post CNN Travel appeared first on Cochon R...

https://cochonrestaurant.com/cnn-travel/

THE 30 MOST INFLUENCIAL RESTAURANTS IN THE LAST 30 YEARS By JEREMY REPANICH When the French Acadians were bounced out of Canada by the British, they ventured down to Louisiana to make their new h...

https://cochonrestaurant.com/the-robb-report/

"Despite the high standards, though, it feels casual and welcoming to a crowd that’s heard the hype and are looking to be impressed." The post Conde Nast Traveler appeared first on Cochon Re...

https://cochonrestaurant.com/conde-nast-traveler/

"Donald Link and Stephen Stryjewski raised the bar on the rich culinary traditions of the Louisiana bayou and gave the NOLA dining scene what it was missing—a passionate, pork-filled point of v...

https://cochonrestaurant.com/bon-appetit/

Cochon serves up traditional yet upscale seasonal Cajun dishes using fresh, locally sourced pork, produce, and seafood, but most importantly: the tried-and-true techniques that chef Donald Link h...

https://cochonrestaurant.com/thrillist-2/

ESQUIRE’S TRADITIONAL HOLIDAY GUMBO: SOMETHING TO KEEP ON THE STOVE WHEN PEOPLE ARE HANGING AROUND YOUR HOUSE THIS WINTER, COURTESY OF A FIFTH-GENERATION CAJUN The post Esquire Magazine app...

https://cochonrestaurant.com/esquire-magazine/

"There is, for example, the sandwich of deep-fried oysters and house-made bacon I had this year at Cochon in New Orleans, served on white Pullman bread with a chili-spiked mayonnaise…" The po...

https://cochonrestaurant.com/new-york-times-2/