Served at
Cochon ButcherA restaurant within the Link Restaurant Group, likely an extension of Cochon, focusing on butchery and cured meats.
Head cheese is a cold cut terrine or meat confection made by cooking, usually beef or pork, heads, often including the brain and tongue, and setting it in a gelatinous broth made from the resulting jelly. The cooked, chopped, or over-the-head meat is then packed into a mold and chilled.
Head cheese, also known as brawn, is a meat jelly or terrine prepared using flesh from the head of a calf or pig, typically set in aspic. This dish is usually consumed cold or at room temperature, and is often served in sandwiches. Despite its name, head cheese is not a dairy product and contains no cheese.
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A restaurant within the Link Restaurant Group, likely an extension of Cochon, focusing on butchery and cured meats.
The chef behind Gianna Restaurant, known for his approach to rustic Italian cuisine infused with Louisiana techniques.
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