Cassoulet: The Classic French Country Cuisine

A rich, slow-cooked stew originating in southern France. Described as “that sumptuous amalgamation of duck confit, sausage, white beans, mirepoix and aromatically spiced with garlic and fresh herbs.”

Join Chef Charlie as he presents his version of this classic dish; discovered in Bourgogne, and perfected here! Learn where to source all the ingredients and how to create an “approachable version” that won’t take days to prepare.

A full, seasonal menu will be prepared with other classic dishes surrounding our masterpiece!

MENU
• L’Apéro Aperitif
• Potage Velouté Aux Champignon (Creamy Wild Mushroom Soup)
• Salade Lyonnaise (Frisée, Lardons, Poached Egg, Warmed Bacon Dressing)
• Cassoulet
• Walnut-Almond Tart