I am thinking that Cassoulet is more of a concept than an actual recipe. I have noticed that with the Polish dish Bigos. Sometimes Bigos has duck, sausage, beans, cabbage and tomatoes. Other times it is just sausage and cabbage or any combination of these. Cassoulet has been mostly beans with a few scraps of duck and sausage or sometimes it is a whole boned duck leg and thigh with a few scraps of sausage and beans. Is this one of those dishes that has no exact recipe but is made the way that the chef or customer prefers. I remember The Times insulting the Cassoulet at Chez Mimi but I like it and Mimi tells me that it one of the most popular menu items. I also like the Cassoulet at Pastis, but it is a totally different dish. Whats the scoop? It has been a long time but I recall having it at La Cachette too and I think that one had a really hearty wine flavor that the others did not.