I'll be back in the Big Easy tomorrow for a lunch at Cochon. I've decided to stick with the small plates and the boucherie menu. Any suggested pairings?
Also, I remember reading about their cocktails featuring Abita rootbeer and moonshine. Anyone tried this?
EDIT: Just saw the thread from last week. Any comments on the cocktail would be appreciated - - I make a good old fashioned there - - I would hate to miss it, but I guess I could try both.