When someone mentions French food, we tend to think of a fancy place with a sophisticated atmosphere that requires gentlemen to wear a jacket and, of course, has high-prices. None of these clichés are true when it comes to Cochon, a nice joint with a specialty that comes full of possibilities: the Planchette (more on this later.)
Well-located in Colonia Americana—walking distance from Avenida Chapultepec and the U.S. Consulate—Cochon is headed by Tapatio chef Diego Quirarte. Educated in finance and gastronomy, Quirarte has a passion for good food and wine. The simple but hip black-and-white decor includes some innovative recycling ideas with main courses served on rustic ceramic tiles as plates.
After a few years working for respected chefs in Guadalajara, Quirarte started his own venture, an unpretentious yet stylish restaurant with a unique multi-faceted product. Quirarte describes his Planchette as a “big tapa”: a thick slice of artisan bread providing the base for several layers of flavor. The idea of the dish evokes the concept of deconstructed food, breaking down a dish down to its core elements and presenting them in a new form. Thus changing the eating experience while preserving the flavors and textures.
In this way, Quirarte presents a full meal over a bread base. Take, for example, their veggie selection—the Portobello Planchette—served with marinated, grilled mushrooms, mozzarella cheese, roasted peppers and sun-dried tomatoes then covered with an organic salad and pesto.The house specialty is the Cochon (that’s French for pig) Planchette, a delicacy of slow-roasted pork slices marinated in fine herbs and topped with a bacon marmalade, Dijon mustard and mizuna, or Japanese greens. Other approaches include the Atun Fresco Planchette, a thick tuna steak grilled with a crust of sesame and a garlic and chili twist, topped with mashed yams and coriander foam. The Lamb Arrachera choice comes with cardamom and mint mayonnaise, chimichurri (Argentinian pesto), a chipotle sauce and mizuna. There’s also the barbecued octopus with rustic mashed potatoes and organic salad.
To complete the experience, Cochon offers a variety of entrées and salads with the same imaginative vision, such as the Tartar Tuna Ceviche (68 pesos) with green apples; ukoy (a Filipino garlic sauce) and greens; or the De Verano Salad (64 pesos), an assortment of organic greens with pears, peaches, brie cheese, candlenuts and a delicious vinaigrette.
They also have an ample selection of Mexican artisan beers and a good variety of Mexican and international wines.
House-made dessert choices include butterfat ice cream with chocolate powder and a red-berry compote (32 pesos); and a superb mascarpone cheesecake topped with strawberry ginger compote and peanut praline (37 pesos).
Cochon, General Coronado 5, Colonia Americana, Guadalajara, (33) 3825-2864. Cash only.