Cassoulet 2025!

Unctuous and perfect, in Languedoc a royal feast, this is called a haricot cream or cassoulet
— Franc-Nohain

MAKE YOUR RESERVATION

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 and pork belly, duck confit, navy beans, and garlic sausages made to order by the venerable Avril-Bleh Meats. A vegetarian version is available as well.

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 and bottle!

Also check out other Workshops in Midway, Arts events in Midway, Literary Art events in Midway.