There are a select number of dishes that are quintessentially French. Hailing from the South-West corner of France and a specialty of Toulouse, Cassoulet is one of these dishes. I will take a couple of weeks to gather the ingredients (some very traditional, others an American close cousin)and prepare the different components and finally put it all together. This dish is a labor of love. If you are not a meat eater, this one is not for you. Filled with several different cuts of Pork, Pork Sausage and house Confit Duck and wonderful beans, this is winter comfort food at its finest.
$72 par pers.
Date libre · 6pm
Restent 6 places
Aperitif with snacks while we get acquainted.
What started out a peasant hearty winter food with leftover bits of meat supplementing hearty beans, has morphed into one of France's most recognizable traditional meals. A pork Ragout is made, then the beans are cooked low and slow in that ragout and become silky. Finished with sausage and housemade Duck Confit. Un Delice!
Salad and Cheese followed by
White Wine and Honey Poached Pears
Aperitif and Cocktails or Beer followed by Red, White or Rose Wine.