Cochon Restaurant
Cajun restaurant · Lower Garden District ·
Pork-centric Southern eatery specializing in Cajun dishes & oysters
Pork-centric Southern eatery specializing in Cajun dishes & oysters
"Housed in a corner of a large warehouse with exposed brick and wood-paneled walls, I experienced Southern cooking at its finest—think wood-fired oysters, fried alligator and a wide whiskey selection. Snacks like chili-dusted cracklins with Steen’s cane syrup set the tone, while main hits such as chicken with house-made andouille sausage gumbo and comforting rabbit and dumplings showcase deep, rustic flavors; desserts like pineapple upside-down cake and apple gateau keep the charm through to the end." - The MICHELIN Guide
"In New Orleans, Cochon is noted as a Creole restaurant that appears on the MICHELIN Guide's inaugural American South Bib Gourmand list." - The MICHELIN Guide
"Cochon, a casual Warehouse District restaurant with its exposed brick and picnic-like chairs, welcomes groups up to 18 in size. They also have a “Feed Me” menu, which means a ton of dishes from the cross-section of south Louisiana comfort cooking straight from the bayou. A meal might include bites of fried alligator or boudin, or rich, tender rabbit and dumplings. Oh, and yes, you can add a whole roasted suckling pig to any order for a large group for a guaranteed showstopper." - chelsea brasted
"Cochon, a casual Warehouse District restaurant with its exposed brick and picnic-like chairs, welcomes groups up to 18 in size. They also have a “Feed Me” menu, which means a ton of dishes from the cross-section of south Louisiana comfort cooking straight from the bayou. A meal might include bites of fried alligator or boudin, or rich, tender rabbit and dumplings. Oh, and yes, you can add a whole roasted suckling pig to any order for a large group for a guaranteed showstopper. photo credit: Cory Fontenot photo credit: Cory Fontenot photo credit: Cory Fontenot photo credit: Cory Fontenot Pause Unmute" - Chelsea Brasted
"There are certain things you have to do at least once in New Orleans, like hear a brass band, walk (quickly) down Bourbon Street, and get at least one to-go beer or cocktail. Eating the wood-fired oysters with chili garlic butter at Cochon is also on that list. This spot in the Warehouse District opened more than a decade ago and serves great modern Cajun food, like fried boudin and catfish courtbouillon. But really, it’s all about the oysters. Sure, you can add more small plates like fried alligator or oyster and bacon pie, but a better option is to just get more oysters." - megan braden perry, zella palmer, team infatuation
