COCHON
Cajun cuisine is typically centered on the rustic cooking of the indigenous people of the bayou. An old joke states that Creole cooking is about feeding one family with three chickens and Cajun cooking is about feeding three families with one chicken. That, of course, is a reference to the historical financial differences between the two sects and really speaks to the resourcefulness of Cajun folks.
Cochon’s menu reads like a list of Cajun greatest hits; tuck into shrimp and tasso ham with charred greens, smoked pork ribs with pickled watermelon or the most famous of Cajun meats—fried alligator served with a piquant chili garlic mayonnaise. Big flavors abound and it is not the place for timid palates; true southern Cajun chow is the focus here.