Cochon

The story

Cochon New Orleans – Authentic Cajun Southern Cooking in the Warehouse District

A Homecoming for Chef Donald Link

At Cochon, Chef Donald Link has returned to the flavors he grew up with. The restaurant serves traditional Cajun Southern dishes, using locally sourced pork, fresh produce, and seafood. Chef Link, alongside Chef/Co-owner Stephen Stryjewski, focuses on traditional cooking methods to create authentic tastes of Cajun country. The kitchen’s dedication to craft is clear in every plate.

The Cochon Experience

The setting is a renovated New Orleans warehouse, rustic yet contemporary. Walk-ins are welcome at the bar, the chef’s counter, and on the patio. For larger groups, the Diamond Street dining room offers a ‘Feed Me’ menu of three or four courses, showcasing Chef’s choice of signature dishes and seasonal specials. A whole roasted suckling pig can be added. The semi-private mezzanine overlooks the main dining room, and fully private events are held at Calcasieu, the Link Restaurant Group’s event space above the restaurant.

Honoring the Region’s Bounty

The restaurant’s commitment to sourcing is extraordinary. The team works hand-in-hand with a network of local farms, including Cajun Growers, Perilloux Farm, and Poche Family Farm, among many others. They develop and procure the exact ingredients each chef wants, from heirloom tomatoes to salad greens and berries. This relationship with the land defines the menu.

Recognition and Roots

Cochon’s quality and value have earned it a Michelin Bib Gourmand. The New York Times has listed it among “restaurants that count,” and Bon Appétit named it one of the 20 most important restaurants in America. It’s a place where Cajun cuisine is respected and elevated, without losing its soul.