It was truly gilding the lily.įor the uninitiated, I guess I should back up and define a cassoulet. There it was served stuffed full of duck confit and pork sausages and with piles of freshly made potato chips on top instead of the bread crumb topping I expected. I have had what was touted as an authentic version in Paris in a café in Montmartre renown for the dish. I have seem some abominable adaptations that were co-opting the name of this famous southwestern French dish for pretty much a dish of hearty stewed beans. For many years my favorite was a version with lamb shanks.
Not having a ready supply of duck confit nor the desire to make it, I have almost always made less than classic versions. Much like I try to avoid the “ what is a true bouillabaisse” question, I similarly avoid the “what makes a true cassoulet” debate.
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