930 Tchoupitoulas St
New Orleans LA 70130
Mosaic Wine Group dined at one of its all-time favorite restaurants last night, Cochon in New Orleans.
The fried boudin balls were delicious. According to The Boudin Link, “As folks in South Louisiana know, Cajun boudin sausage is a delicious blend of rice, pork, and spices injected into a natural casing and served everywhere from the fanciest restaurants to gas stations in the country.”
The ribs were unbelievably tender and flaky, topped with pickled watermelon rind that had been seasoned with clove. It was the perfect pairing for the Charles Joguet 2007 Chinon Les Petites Roches.
At the head of the “line” in the kitchen, Joseph Baham Jr. oversees a wood-fired oven.
Mosaic Wine Group also visited Cochon Butcher next door: it’s a winebar/butcher/curing room. The salamis and sausages in the case above the butcher case are in the final stage of curing.