Cassouletaway

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.

Thanks Bill!

Comments

[Scott at Real Epicurean]

I had a similarly excellent dinner recently.

My father cooked Cullen Skink (a kind of Scottish Haddock Chowder) and it was delicious. Best meal in a long time.