Cochon Restaurant at 930 Tchoupitoulas Street in New Orleans' Warehouse District is Chef Donald Link's declaration of love for the pork-centric cooking traditions of rural Cajun Louisiana. Link, who grew up in the small town of Welsh, Louisiana, opened Cochon in 2006 with a James Beard Award already on his résumé and a vision for a restaurant that honored whole-animal butchery and the smoked, cured, and slow-cooked pork preparations that define Cajun food at its source. The name means 'pig' in French, and the menu delivers on that promise: cochon de lait — slow-roasted suckling pig — arrives crisp-skinned and rich; boudin balls are deep-fried spheres of pork-and-rice sausage with a snappy casing; cracklins come seasoned and addictively crunchy; wood-fired oysters are cooked in the same wood-burning oven that defines the kitchen's character. Sides of pickled okra, dirty rice with chicken livers, and turnip greens complete the Cajun table. The wood-burning oven is the kitchen's heart and imparts a smoke and char to proteins that no gas flame can replicate. The dining room occupies a converted warehouse with exposed brick, high ceilings, long communal tables, and a bar serving Louisiana craft beer and whiskey. The lunch service runs Monday through Saturday; dinner is served Monday through Saturday. Reservations via Resy or by phone are recommended for dinner, especially on weekends. A butcher shop counter (Cochon Butcher) is attached and serves charcuterie, sandwiches, and natural wine to go or at dine-in bar seats.
Signature dishes
- Cochon de lait (suckling pig)
- Boudin balls
- Wood-fired oysters
- Cracklins
Good to know
- Known for
- Chef Donald Link's love letter to Cajun pork traditions; whole-animal cooking ethos
- Hours
- Monday–Thursday 11 AM–2:30 PM and 5:30 PM–10 PM; Friday–Saturday 11 AM–2:30 PM and 5:30 PM–10 PM; closed Sunday
- Reservations
- Recommended; book via resy.com or 504-588-2123
Location
930 Tchoupitoulas St, New Orleans, LA 70130
29.9484, -90.0699 View on map
Highlights
- Cochon de lait — slow-roasted suckling pig with crackling skin, the restaurant's defining centerpiece
- Wood-fired oysters from the wood-burning oven that defines the kitchen's cooking style and imparts irreplaceable char
- Boudin balls: fried Cajun pork-and-rice sausage, a South Louisiana staple executed with rare precision
- Chef Donald Link's whole-animal butchery philosophy rooted in the pork traditions of rural Cajun Louisiana
- Cochon Butcher next door for charcuterie, house-made muffulettas, and natural wine in a casual counter format
Tips for visiting
- Order the boudin balls as a starter — they disappear fast and are among the best in New Orleans
- The wood-fired oysters are a counterpoint to typical fried preparations; the char and smoke make them distinct
- Reserve dinner on Resy at least a week ahead; lunch is easier to walk into on weekdays
- Cochon Butcher next door is open earlier for lunch and is the best casual alternative when the main dining room is full
- Ask about the charcuterie board — the kitchen makes its own cured meats and the selection changes
When to visit
Friday and Saturday dinners are the most animated services. Weekday lunch is the quietest and most relaxed way to experience the full menu.
Accessibility
Cochon occupies a converted warehouse with step-free entry from Tchoupitoulas Street. The dining room is spacious and wheelchair-accessible. Accessible restrooms are available. The connected Cochon Butcher counter is also step-free.
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Frequently asked questions
What is the difference between Cochon and Cochon Butcher?
Cochon is the full-service restaurant with a seated dining room, complete menus, and table service. Cochon Butcher is the adjacent deli and wine bar offering house-made charcuterie, sandwiches, natural wine, and counter seating with no reservations required.
Is the menu mostly pork?
Pork is the cornerstone, but Cochon also serves Gulf fish, oysters, chicken, and vegetable dishes. The kitchen's Cajun perspective is applied to all proteins. Non-pork eaters will find good options, but the restaurant's soul is decidedly in the pork preparations.
What is cochon de lait?
Cochon de lait is suckling pig — a young pig roasted whole or in large pieces. In Louisiana Cajun tradition it is associated with community gatherings and celebrations. Cochon's version is slow-roasted until the skin crisps and the meat falls apart.
Does the kitchen take dietary restrictions?
The restaurant can accommodate some dietary restrictions with advance notice. Given the pork-centric menu, vegetarians and those avoiding pork will have a limited selection; it is worth calling ahead to discuss options.