In the gallery zone of New Orleans' Warehouse District, Daniel stops in at Cochon. At Donald Link and Stephen Stryjewski's bustling outpost, pork is definitely not the "other" white meat. Chef Boulud makes himself at home, roasting a pig to be served with four types of mustard and sauerkraut, and Chef Link brings in Louisiana flavor with his duck gumbo and crawfish pie. A visit to the Link Crawfish Farm gives us a glimpse of a beloved Cajun tradition that's still thriving in the bayous.
