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Started By
Message
Cochon in Lafayette
Posted on 3/10/11 at 6:03 pm
Posted on 3/10/11 at 6:03 pm
I just read on another board that Cochon was opening in Lafayette in the next 3-6 months. This sounds vaguely familiar, but I couldn't find anything on a search. Anyone have the scoop? Will there be a Cochon Butcher, as well?
I'd ask the Count, but he's dissing us for 40 days and 40 nights. I think it's a celibacy thing.
I'd ask the Count, but he's dissing us for 40 days and 40 nights. I think it's a celibacy thing.
5
Posted on 3/10/11 at 6:04 pm to Gris Gris
(no message)
Posted on 3/10/11 at 6:07 pm to Count Chocula
The no message thing does not qualify for purposes of Lent.
Posted on 3/10/11 at 6:15 pm to Gris Gris
quote:
To prove his point, the Cochon planned for Lafayette is a work of love. Link spreads the blueprints over the table excitedly like unwrapping a present. Opening itself out onto the Vermilion River there will be about 6,000 square feet with 2,000 of that dedicated to pure patio space. A private, closed dining area can be rented out or opened up. Most everything inside is being made by someone he calls family or friend. “My cousin, Dwayne Link, is building a giant steel smoker 14 feet tall to go in front of the restaurant,” Link says. “Then we have another smoker in the open kitchen. The bar has reclaimed wood floors that seats 50. There is a courtyard with a citrus orchard [off the patio].”
Source
Posted on 3/10/11 at 6:18 pm to PBeard
Buddy is a chef at the New Orleans Cochon. They are stoked about this location.
Posted on 3/10/11 at 6:19 pm to PBeard
Thanks! That sounds terrific!
Posted on 3/10/11 at 6:20 pm to Gris Gris
Great restaurant, used to live right across the street from whd location
Posted on 3/10/11 at 6:35 pm to Gris Gris
Lafayette is the place to open restaurants. 
Posted on 3/10/11 at 6:36 pm to CP3LSU25
I think this place is going to be great in Lafayette.
Posted on 3/10/11 at 6:50 pm to Gris Gris
quote:
I think this place is going to be great in Lafayette.
Not so sure
Posted on 3/10/11 at 6:53 pm to threeputt
If they don't make it in laffy, it cause they don't spice up their pork enough
Posted on 3/10/11 at 6:57 pm to threeputt
quote:
I think this place is going to be great in Lafayette.
Not so sure
What has Domald Link ever failed at? He is A James Beard award winner as a chef and cookbook author. Cochon will probably be the best restaurant in Lafayette.
Posted on 3/10/11 at 6:58 pm to Gris Gris
I was told they're looking to open late summer/early fall, can't wait.
Posted on 3/10/11 at 6:59 pm to glassman
quote:
What has Domald Link ever failed at? He is A James Beard award winner as a chef and cookbook author. Cochon will probably be the best restaurant in Lafayette
Not doubting that ... Just not too sure that the people of Acadiana will embrace it ...
Posted on 3/10/11 at 7:01 pm to threeputt
The location is the key for them, it will become the new "be seen" place.
Posted on 3/10/11 at 7:01 pm to threeputt
quote:
Just not too sure that the people of Acadiana will embrace it ...
Well considering he sources everything he does and does it all in house, I am going to say that this type of restaurant hasn't ever been done in Laffy. I think it is goung to be huge. The location sounds great and his food is really unquestionable.
Posted on 3/10/11 at 7:04 pm to yellowfin
la Fonda will always be the "be seen place"
I think they make it cause the food is awesome, i used to eat there 2 or 3 times a week
I think they make it cause the food is awesome, i used to eat there 2 or 3 times a week
Posted on 3/10/11 at 7:07 pm to yellowfin
quote:
The location is the key for them, it will become the new "be seen" place.
Not only that. Link has modernized Cajun Cuisine. Creole Cuisine began a modernization in the mid-80's and has produced some great chefs and restaurants. I think the people in Laffy are going to love this place. Oil over 100.00 a barrel and there is plenty of cash in Laffy to spend more for a better product than currently exists.
Posted on 3/10/11 at 7:15 pm to glassman
Im all about it going to 200 a barrel
I'm telling you the only way it doesn't make it is because the meats might be too bland for lafayette's taste
I'm telling you the only way it doesn't make it is because the meats might be too bland for lafayette's taste
Posted on 3/10/11 at 7:19 pm to Factsman
where is the location?
not on pinhook over by hilton and hotel acadiana, huh?
not on pinhook over by hilton and hotel acadiana, huh?
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