COCHON, NEW ORLEANS: MICHELIN BIB GOURMAND REVIEW
COCHON, new orleans: MICHELIN BIB GOURMAND
By Paul Oswell
*The Michelin Guide highlights noteworthy cuisine—dining experiences that stand out for creativity, consistency, and craftsmanship through its BIB GOURMAND awards. These eateries are places offering exceptional food at great value. Cochon was recognized by Michelin in 2025.*
(This review was written in 2022)
The chatty, boisterous nature of this NOLA restaurant welcomes you instantly as you enter. I'll assume you're in search of some kind of pork product, or are joining a loved one who is. This restaurant does other things well, but it loves preparing pork. That sound is the vocal glee of meat-happy patrons bouncing off the wood panels that frame the entire dining room. There’s almost a lumberjack-ian ambience to the place—a theme that sits well given the hearty, carnivorous menu.
Executive Chef Donald Link once said that his most cherished food memories involved two ingredients: rice and pork, and that they were both crucial to Cajun cooking. He has taken that belief to its logical conclusions here at Cochon with no small amount of passion and focus, hence the healthily diverse clientele. You’ll see younger diners who want to Instagram their meaty adventures, as well as more mature types chatting over their tasting boards.
The beer selection is a stand-out, with interesting draft options from local brewers featuring prominently. The wine-by-the-glass selection is also solid, and the cocktail menu has strong, savory flavors that can stand up to Cochon’s robust food. You won’t go wrong ordering the supremely popular Bloody Mary.
Cajun flavors loom large here as you might imagine, rendered expertly under Link and Chef Stephen Stryjewski. The menu is understandably pork-heavy, with house-made sausage and bacon. Smoked, cured, and shredded preparations are also big stars. There’s a smattering of other proteins, too: rabbit and catfish made appearances on the menu that I saw, and the universally-recommended bacon and oyster sandwich was an unmissable offering.
Since virtually everyone in The South has strong opinions on barbecued meat, it’s lucky that the staff is incredibly knowledgeable and can field detailed questions about the menu. It’s a place to pig out (pun very much intended), but behind the bacchanal is a commitment to high-quality, in-house food production. High standards are strictly adhered to at Cochon, but it feels casual and welcoming to a crowd that’s heard the hype and is open to being impressed. Most diners will leave satisfied.
Cochon website
MORE NEW ORLEANS RESTAURANT REVIEWS
*The Michelin Guide highlights noteworthy cuisine—dining experiences that stand out for creativity, consistency, and craftsmanship through its BIB GOURMAND awards. These eateries are places offering exceptional food at great value. Cochon was recognized by Michelin in 2025.*
(This review was written in 2022)
The chatty, boisterous nature of this NOLA restaurant welcomes you instantly as you enter. I'll assume you're in search of some kind of pork product, or are joining a loved one who is. This restaurant does other things well, but it loves preparing pork. That sound is the vocal glee of meat-happy patrons bouncing off the wood panels that frame the entire dining room. There’s almost a lumberjack-ian ambience to the place—a theme that sits well given the hearty, carnivorous menu.
Executive Chef Donald Link once said that his most cherished food memories involved two ingredients: rice and pork, and that they were both crucial to Cajun cooking. He has taken that belief to its logical conclusions here at Cochon with no small amount of passion and focus, hence the healthily diverse clientele. You’ll see younger diners who want to Instagram their meaty adventures, as well as more mature types chatting over their tasting boards.
The beer selection is a stand-out, with interesting draft options from local brewers featuring prominently. The wine-by-the-glass selection is also solid, and the cocktail menu has strong, savory flavors that can stand up to Cochon’s robust food. You won’t go wrong ordering the supremely popular Bloody Mary.
Cajun flavors loom large here as you might imagine, rendered expertly under Link and Chef Stephen Stryjewski. The menu is understandably pork-heavy, with house-made sausage and bacon. Smoked, cured, and shredded preparations are also big stars. There’s a smattering of other proteins, too: rabbit and catfish made appearances on the menu that I saw, and the universally-recommended bacon and oyster sandwich was an unmissable offering.
Since virtually everyone in The South has strong opinions on barbecued meat, it’s lucky that the staff is incredibly knowledgeable and can field detailed questions about the menu. It’s a place to pig out (pun very much intended), but behind the bacchanal is a commitment to high-quality, in-house food production. High standards are strictly adhered to at Cochon, but it feels casual and welcoming to a crowd that’s heard the hype and is open to being impressed. Most diners will leave satisfied.
Cochon website
MORE NEW ORLEANS RESTAURANT REVIEWS