If there is one thing I’ll never understand about the French, it is cassoulet.
If you boil it down to its essential elements, what you have is a plateful of sausages, swimming in baked beans.
And there is just nothing elegant about that.
And yet, it is a timeless classic – a favourite with the French, both young and old. It appears on the menu of the classiest bistros in Paris, and family recipes are handed down through the generations.
Of course, quality varies dramatically from the budget supermarket canned range with cheap frankfurts and fairly bland beans to the Michelin star equivalent with tender duck or goose confit featuring top quality sausages.
Now I don’t want you getting the idea that I am a food snob – nothing could be further from the truth. I love a good, hearty peasant dish.
I just wish someone could come up with a way to make it seem more appealing on the plate.
What’s your stance on cassoulet?