In all the excitement about the Robuchon lunch I failed to mention a great supper I had at a friend's place on Friday night.
Bill is an interesting guy with a great love of food and drink in general. He's in the process of developing plans to start a brewery.
Supper on friday was cassoulet. Now apart from tasting delicious, with just the right not-too-stodgy consistency, the stew was interesting because of the way Bill made it. Not only did he confit the duck himself, he also had a hand in the creation of the Toulouse sausages. He's got such a good relationship with his local butcher that he was able to give them a recipe and they made the sausages to order.