The Guadalajara Reporter

Cochon: imaginative cuisine in unpretentious yet stylish ambience

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.

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