It isn't your concern.
Red Light) or, as with Cochon's, like a turnover (as Chefs Chad Galiano and Kurtis Jantz did with an oxtail pie for this Paradigm dinner). The filling of this oyster and meat pie was dense and loaded with flavor, and I liked how the oysters made the flavor transition from briney and seafood-y to rich and meaty, more like the umami-rich dark Chinese oyster sauce than like fresh oysters. The crust was flaky and buttery with just the right amount of crisp on the exterior.
The sopressata, as you can see, was pressed rather than ground, with some good spice to it. The other sausage was ground, had been dried further and was sliced thin, and tasted more sweet than spicy to me. The rillettes were creamy and rich, and were nicely brightened up in combination with either the creole mustard (hidden behind the ramekin) or the thin-sliced sweet pickles. The pickled green tomatoes (all the way in back) were also a nice "palate-cleanser." The only item here that didn't really do it for me was the bologna, sliced very chunky and thick. But the rest of it was, hands down, some of the best charcuterie (or, I suppose I should say here, boucherie) I've ever tried.
930 Tchoupitoulas Street
New Orleans, LA 70130
[*]There's the German thing again. I feel as if I've underestimated the Germanic influence on New Orleans, particularly after stumbling across this, suggesting that Germans settled in the Mississippi Delta in the 1720's, a few decades ahead of the Acadians.