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Cochon Restaurant Review: Blending blond wood furniture, bare brick walls and an open kitchen, Cochon manages to feel simultaneously sleek and rustic. Chef Donald Link grew up eating and cooking the same foods he now serves at his bustling restaurant. His traditional southwest Louisiana fare often is elevated with the help of co-chef and co-owner Stephen Stryjewski. They butcher whole hogs to make spicy andouille sausage, Cajun boudin blanc (pork sausage with liver and rice) and moist patties of pulled pork served over turnips and cracklings. Other good bets include chicken livers or Gulf fish roasted in the wood-burning oven and served with vinegary onions, which tastes like a meal prepared around a campfire during a fishing trip. The wine list is small but carefully selected. This food, however, is best enjoyed with a pint of local Abita beer or a shot from the fine selection of small-batch bourbons. The German chocolate cake and the butterscotch pudding are standout desserts.