Written by Chef Gavin Jobe
You may have heard of Nose-to-tail cooking before. British Chef Fergus Henderson is credited with re-introducing the culinary world to this idea with his 2004 book, “The Whole Beast” and it has been gathering momentum to the point of trendiness in recent years—but it’s not a new concept. It’s actually an age-old process born out of necessity and thriftiness. So what does it mean? It means that when you butcher an animal (or harvest a crop), you consume every different part of the animal (or plant) so that it doesn’t go to waste, which seems only right. Right? And that means getting creative with your cooking process—a challenge that we embrace here at Meribo.
In Louisiana, we have a rich history of nose-to-tail cooking. Most of us have been to a Cochon de lait or a boucherie, but it also carries over into the amazing boudin, andouille, cracklin, tasso and many other products unique to our cuisine.
Our new spring menu emphasizes this nose-to-tail concept. We are getting whole hogs from T. Moise Farm in Lafayette, LA, beautiful Springer Mountain chickens, the freshest whole Gulf fish, and will continue to get our produce and eggs from the best sources available to us locally. New menu items like our boucherie plate will change often, even daily. Currently, this includes boudin sausage, hogshead cheese, pork rillettes, and pickled vegetables – but this will change depending on which parts of the animal are available and how we choose to prepare and preserve the meat.
If you want to be a sustainable chef, Louisiana is a pretty good place to do it. There are plenty of farms growing beautiful produce, people raising hens with gorgeous eggs, the bounty of seafood straight from the gulf, and dozens of farmers working hard to rear happy pigs, cows, and chickens. We’re excited to roll out our most ambitious, seasonal, and sustainable menu yet. We hope you enjoy and come back for more!