Chapter 2: Cochon, A Restaurant That Matters

The Menu

Crawfish Pie
Fried Alligator with Chili Garlic Aioli
Fried Rabbit Livers with Pepper Jelly Toast
Louisiana Cochon with Turnips, Cabbage and Cracklins
Rabbit and Dumplings
Strawberry Cobbler with Sweet Ginger Biscuits
Dulce de Leche Ice Cream

It was a New York Times article on some of the best new restaurants in America that led me to Cochon. The article came out on February 27th. On February 28th I made reservations.

http://www.nytimes.com/2008/02/27/dining/27count.html?ex=1361941200&en=aff7d4864094356b&ei=5124&partner=newsvine&exprod=newsvine

I'm just going to let the above speak for itself.