Cochon - Butcher
 (New Orleans, Louisiana)
Cochon Butcher, New Orleans, Boudin
Cochon Butcher, New Orleans, Boudin
Cochon Butcher, New Orleans, Boudin
In the end, Link's link tastes more professional and less porky. The pickles, by the way, are fantastic!
Cochon Butcher, New Orleans, Boudin
The BBQ pork sandwich was wonderful (especially with the bbq sauce).
Cochon Butcher, New Orleans, Boudin
The "Gambino" is an Italian-style sandwich with a variety of their homemade salami and cured meats.
Cochon Butcher, New Orleans, Boudin
They're proud of their work here at Butcher . . . . and why not?  He's holding up a bagged link of hot boudin and she's got an entire tray of it. 
Ambiance: Out of the Quarter and in the Warehouse District. A little less than you might expect.  Part "sWine bar" and part deli, this add-on to the full-fledged Cochon restaurant offers a more casual approach to chef Donald Link's cuisine.  The decor is rather sparse and the seating is limited, but on the day we visited getting a seat was not a problem.  The meat case is filled with vacuum-packed homemade goodies like all beef hot dogs, high-end beef, brined pork chops, andouille, and gumbo.  Not at all a bad selection of items.  The menu offers a range of sandwiches and simple fare sure to please just about anyone.  Boudin is served packed and ready to go, or hot and "by the link" (sort of).
Location: 930 Tchoupitoulas, New Orleans LA 70130
The Boudin
Price: $3 for one small link or $5 per lb.
Presentation
: Check out the pictures.  This is a New Orleans' style presentation of boudin (or maybe California or Arizona style presentation).  The small link, being kept warm in its own plastic bag and in a crock pot, is cut for you and arranged on a square plate with a garnish of home made pickles and a bit of homemade mustard.
Casing
: As served, the casing is already pulling off the filling.  Yet, the filling maintains its form.
Meat/Rice Ratio: An equal mixture of rice and meat with the balance tending toward the meat.
Texture
: Full grains of perfectly cooked rice encircled with macerated meat and offset with green onion and peppers.  Wettish, but not wet.
Spice: Mild
Overall Flavor: 
Tasty for sure.  Unique, absolutely.  They are using poblano peppers and chicken liver, so you know the flavor is going to be exclusive.  There is something even more distinct though.  I'm not certain, but I'm guessing it is allspice.  Whatever it is, you'll taste an intentional shift away from a traditional approach.  The result is delicious, if not common.
Comments:  No doubt they have made an effort to class the boudin up a bit (both in production and in presentation). The results?  Perhaps you've had better boudin.  You decide.  Even so, one thing is for sure; there is some excellent food coming out of this little place.
Cochon Butcher, New Orleans, Boudin

Cochon Butcher, New Orleans, Boudin
Rather sparse.
Cochon Butcher, New Orleans, Boudin
Notice the salami curing zone above the deli.
Overall Rating = B
Reviewed November 2009
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