November 16- Demonstration Dinner: Cassoulet

Chef Michele had the students cook the beans, prepare the duck confit, sautee the lamb and sausages, chop onions and tomatoes for the sofrito, grind stale bread for bread crumbs, and finally assemble in layers the cassoulet. Of course, a cassoulet was already cooking in the oven so that we didn’t have to wait for the recently prepared one. And we all sat down with a glass of red Corbieres and were silent so much we enjoy our dish.

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