Hi there -
Every once in a while, I like to undertake a new recipe. This month it will be traditional French Cassoulet. I looked up the conversations and recipes and thank you previous discussors.
A few years ago, I ate at Grace's Table in Napa with a friend of mine who went to school at Le Cordon Bleu in Paris, lived there, graduated, and also taught there. He absolutely loved it. If anyone has been there, can you tell me if theirs is really traditional and how I can put a twist in any typical recipes to have it turn out more like theirs? (No - I can't ask my friend). Thanks much!
From the menu - "Cassoulet - duck confit, boudin blanc sausage, braisedlamb, garlic sausage, butter beans, pork belly"