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Cochon Restaurant Review: With its blond wood furniture, bare brick walls and open kitchen, Cochon manages to feel simultaneously sleek and rustic. The menu features the traditional southwest Louisiana fare that co-chef and co-owner Donald Link grew up eating, often elevated by 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 fried chicken with watermelon and tomato salad or Gulf fish roasted in the wood-burning oven and served with vinegary onions, which tastes like a campfire meal prepared during a fishing trip. For dessert, chocolate peanut butter pie with spicy, candied peanuts is singularly indulgent and worth every fat gram. The small wine list is carefully selected but the beer line-up is considerably more extensive, and this food is best enjoyed with a pint of local Abita beer or a shot from the fine selection of small-batch bourbons.