Little Bird x Cochon

Event Date: April 23, 2025 |

Cochon is excited to announce a special evening with five-time James Beard-nominated chef and former Link Restaurant Group team member Bill Briand on April 23rd, 2025, at Calcasieu in New Orleans. This exclusive dinner will showcase Chef Briand’s culinary talents as he shares a preview of his upcoming restaurant, Little Bird, which will open soon in downtown Fairhope, Alabama.

“Billy opened Cochon with us as a sous chef and we’re honored to welcome him back to the Link Restaurant Group family for this special event,” said Chef Stephen Stryjewski. “This dinner celebrates Bill’s incredible talents and his exciting new venture, Little Bird, which we’re sure will be a huge success.”

The April 23rd event is a homecoming of sorts as Chef Briand returns to the Link Restaurant Group family to delight diners in New Orleans with his signature style. Guests will enjoy a thoughtfully curated menu inspired by Little Bird, offering a glimpse into the future of Fairhope’s dining scene. The evening begins with passed hors d’oeuvres of shrimp salad, tuna tacos, and corn fritters with smoked Gulf fish. The first course features a trio of Alabama oysters, followed by a second course of tuna carpaccio. Next, swordfish with confit sweet potatoes and asparagus will be served. The fourth course includes boudin-stuffed quail with smothered greens and jalapeño jam, coming just before the finale of strawberry shortcake made with a black pepper pound cake, balsamic strawberries, and mascarpone whipped cream. In partnership with the founders of The Hope Farm, Chef Briand will introduce a fresh and vibrant dining concept to Fairhope. Little Bird will offer a refined menu that highlights the rich traditions of Southern cuisine and elevated seafood, ensuring a dining experience that balances flavor with sophistication.

Street parking is available.

Please enter through the Calcasieu event space entrance on Andrew Higgins

Enjoy hors d’oeuvres and a cocktail before sitting down to experience a five course menu with wine pairings.

Alabama Oyster Trio

Tuna Carpaccio

Swordfish, Confit Sweet Potatoes, Asparagus, Mushroom Au Poivre

Boudin Stuffed Quail, Smothered Greens, Jalapeno Jam

Strawberry Shortcake, Black Pepper Pound Cake, Balsamic Strawberries

$125 per person plus tax & gratuity paid upon arrival

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