COCHON Butcher
930 Tchoupitoulas Street
New Orleans, LA 70130
(504) 588-7675
Web Site: http://www.cochonbutcher.com
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Donald Link’s COCHON Butcher is half butcher shop, half re-invented deli with a Cajun and New Orleans twist.
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Right down the street from COCHON restaurant, Chef Donald Link’s fine-dining ode to all things oink, Link and his partners have opened Butcher, a small lunch place that focuses on unique deli sandwiches and also functions as a butcher shop selling fine artisinally-butchered meats. All the charcuterie for the sandwiches at Butcher is made in-house, and the meats and sausages used here are all sourced and made specifically for COCHON’s and Butcher’s use.
Chef Donald Link, proprietor of COCHON, Butcher and Herbsaint Restaurants in New Orleans.
Above the main counter area you can see much of the charcuterie that is used in Butcher’s sandwiches.
Here are some of the items in the front case you can take home (click on photo to enlarge)
As well as the fine meats you can buy to bring home and cook yourself (click to enlarge)
House cured salumi. I think this is a sorpressata of some kind.
Charcuterie platter.
Butcher also uses various artisinal breads for all of its sandwiches.
Chef Link cures his own pastrami, although I would tend to say that they are closer to the original basturma than pastrami. To the left is a duck pastrami and to the upper right is his regular beef pastrami, which is thinly sliced and heavily smoked rather having the peppery/garlicky/mustardy and briny characteristics of a New York Jewish Pastrami or a Montreal smoke meat. Both are excellent for what they are, although I don’t think Katz or Schwartz’s has much to worry about. Yet.
Another charcuterie glory shot.
A view down the counter.
Butcher also makes its own Boudin sausage, which is probably the best I have ever tasted — not at all livery, but very peppery.
The carte de Sandwiches (click to enlarge)
A pastrami sandwich, ordered by another customer.
The “Gambino” ordered by another customer.
The “All the way Hot Dog” ordered by another customer.
A bowl of Chicken and Sausage dark roux gumbo that Rachel and I agree was the best bowl of gumbo we’ve had during our entire New Orleans trip. This is saying a lot as I’m quite partial to Upperline’s gumbo, but you can only have it a cup at a time.
Rachel’s hot roast beef sandwich with gravy and melted cheese. This isn’t by any means a traditional New Orleans roast beef Po-Boy, but something else entirely. And it was magnificent.
Wanting to sample some of the charcuterie, I opted for the Muffuletta, served hot.
Muffuletta cross-section.
Cochon’s muffuletta is appropriately lunch-sized as opposed to the monsters that Central Grocery or the Godzilla-sized ones at Nor-Joe’s (my personal favorite for bringing home). It is also very light on the olive salad, which is treated as more of a condiment than an integral component but the charcuterie in it is absolutely top notch.
If your sandwich or Gumbo needs that little extra something, the house-made Habanero Sweet Potato Hot Sauce really hits the spot.
A patron enjoys a Roast Pork sandwich.
Two ladies await their take-out order. What’s this, cupcakes?
Cupakes or Chicken… Cupcakes or Chicken… what a dilemma
Red Velvet Cupcake and Chocolate Cookie. A nice ending to a perfect lunch downtown.
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