two fish and two meat. Again, we headed into the carnivore section with pork belly (with boudin noir (black pudding), celeriac and apple sauce) and the roast mallard (with quince,
Donald Link, one of the Crescent City's pivotal chef-restaurateurs, first conceived of his sandwich shop both as an adjunct to his pork paean Cochon and as tribute to the Cajun groceries he grew up visiting near Lake Charles, Louisiana. The boudin (rice-studded pork sausage) that Link serv...