⏰ Service 31 — Cassoulet
← Block 25–26: French Classics Overview
Skill: Bean preparation; regional French braising (multi-component slow dish)
Read first: Classic Cassoulet — Bon Appétit
SE reference: Traditional French Cassoulet — SE
What you're learning: Cassoulet is the great peasant dish of southwestern France: confit duck, pork sausage, white beans, and a crust that forms and gets pushed down repeatedly. It's a multi-component dish requiring 4–6 hours during the project session. The payoff is extraordinary. Start by noon on project day.
Full Meal: - Cassoulet (serves 4–6; freeze the rest) - Warm sourdough — sliced thick, toasted - Frisée Salad with Walnut Vinaigrette and Shaved Gruyère
🎥 Compare Notes: Cassoulet de Toulouse — Food Wishes — Chef John's Toulouse-style cassoulet; compare your layering technique, crust development, and bean texture.