What an embarrassment of riches! Cassoulet is a dish, a dinner, a tradition, a literary inspiration, an expression of an ancient culinary heritage, a celebration with friends. A specialty of the Languedoc region of France, Cassoulet is perfectly suited to autumn in Kentucky, especially when made with Kentucky lamb, pork belly from Stone Cross Farm, confit duck, navy beans, and garlic sausages made to order by the venerable Avril-Bleh Meats. A vegetarian version is available as well.
We welcome you to join the tradition!
TRADITIONAL Cassoulet Dinner November 15 & 16
A petite version of cassoulet will also be available as a brunch special Saturday and Sunday, as long as quantities last!
Like all our Cassoulets before it, this year’s menu adheres to tradition. We offer optional starters such as oysters on the half shell, following Julia Child’s rule that a Cassoulet should always commence with oysters and champagne. First course is a simple salad and then the option of vegetarian or traditional Cassoulet, followed by a seasonal dessert. And naturellement, Chris will have special wine selections available by the glass, flight and bottle!
Ouita says it is a humble dish, although not a simple one. Filled with more pure emotion than the refined dishes of haute cuisine, a cassoulet evokes warm memories of family and friends. It appeals to the heart rather than the intellect. The complex melding of flavors can only be achieved through time and effort ~ no cassoulet is made on a whim!
Our earliest menus date back to 2001, the second year Holly Hill Inn was open under Chris and Ouita Michel’s ownership. Our old friend and food historian Clay McClure was in the kitchen at the time and her research has informed our Cassoulet ever since.
While working at the University of Kentucky King Library Press, Clay published an ode to Cassoulet written by the poet Franc-Nohain. A beautifully printed copy of it was given to guests at our 2010 Cassoulet.
In 1929, to settle a long-running dispute over which cities could lay claim to Cassoulet, Montagné issued the following decree “God the Father is the cassoulet of Castelnaudary, God the Son that of Carcassone, and the Holy Spirit that of Toulouse.”
Á Votre Santé!
Franc-Nohain, humorous poet, sang the praises of Languedoc Cassoulet in his Nouvelle cuisinière bourgeoise (a book in which many pungent poems are to be found). He even gives a recipe in verse for cassoulet, the substance of which is here extracted from the poem:
On a moderate fire I see two casseroles.
In one, a leg of conft d'oie or confit de canard (preserved goose or duck) as well as little sausages, ribs of pork and loin of mutton, are browning.
Do not forget the flavouring, 2 tomatoes and 2 onions cut in four. Meanwhile the white Soissons haricots are cooking gently in the other utensil.
Let the cooking proceed for 2 hours, and then dispose the beans and meat in the same earthenware vessel, in such a way that the goose or duck, mutton and pork are distributed between layers of haricot beans, all ready to melt in the mouth.
After which put the cassoulet in the oven.
Then on the surface of the dish a golden crust forms, thick and fat.
Break it because this element must be incorporated with the rest of the ingredients.
Put it back in the oven, wait until another crust forms, which must be broken, and this must be done six times.
Serve after breaking the crust seven times.
Unctuous and perfect, in Languedoc a royal feast, this is called a haricot cream or cassoulet.