Our chef does make a classic cassoulet with flageolet beans and duck confit, but only from time to time. I would order the Choucroute Garni, that features two sausages, a slice of roast pork (all local, farm raised meat), with accoutrements. Then wash it down with a nice pint of Sixpoint Mason's Black WheatLove cassoulet? So does this fellow at The Kitchen Files.
