Executive Chef Ben Hammond of Cochon has begun to compost, thus integrating a greener outlook into his restaurant business. "Since our restaurant has started composting, I feel better about my contributions to our environment and promoting a sustainable lifestyle," says Hammond. Customers rave that this new improvement adds a heightened sense of respect and appreciation for Cochon and its mission: to provide people with delicious food, quality service, and inspire a sustainable lifestyle.
Fleur De Lis New Orleans Cuisine
4846 Magazine Street
New Orleans, LA 70119