Categories: Dining & Travel France
Tags: Agen cassoulet duck confit France Gascony haricot Tarbais Kate Hill poultry
Are there bunk beads and communal showers? SIGN ME UP!
Are there bunk beds and communal showers? If so, SIGN ME UP!
If not, I’ll take some cassoulet anyways.
So it appears I wasn’t able to cancel my first comment in time. Bunk beads, bunk beds, bath beads, whatevs.
Ooh, that sure sounds so much more appealing than the summer camp I attended in my youth. Not only will you be eating far better but I am certain the accommodations are far cozier. The food was so awful at my camp that I refused to eat it and subsisted on care packages of spray cheese which my grandmother sent me, along with white bread slices sprinkled with cinnamon and sugar.
J’adore cassoulet! I’m getting a craving. Too bad it is in the 80’s here in the Bay Area. Cassoulet is perfect foggy, cold weather food.
Quelle jolie saucisse :) avec quelques lingots et de la bonne graisse d’oie, il y a de quoi se régaler !
Can I sign up with Matt?
Come all! We have one more day…everyone’s welcome. But bring wine, we’re going through it like there’s no tomorrow.
And communal showers? We’re on a boat. With all the movement, it might get a little too comfy…?
How I’d love one of those terracotta bowls: what are they called? Do you know anywhere in Paris where I could get one next time? Joan in (incredibly for the season) glorious Milan, where the seasonal local speciality is the similarly-called “cassoela”, made from cabbage and pork (ribs and sausages)
It is 80+ here in San Francisco, but a few weeks ago it was cold enough for just about 3 days… first thing I made? Cassoulet Cassoulet Cassoulet! (We chant this in my house :)
Hi Joan: They’re called cassoules and are generally used for making duck confit and…of course cassoulet. I was dying when I saw the stack of little ones on Kate’s shelf and wanted to lug them home (the place that makes hers won’t ship!…)
I don’t know where you can get one in Paris—there’s a chain of design stores called Le Cedre Rouge that might carry them.
Otherwise you’ll just have to join Kate, and the rest of us, next time at Camp Cassoulet!
Ooooooh. I LOVE cassoulet. My great gram is from alsace and made the best I have ever had. I wanna be a camper!
It’s definitely cassoulet season here in Seattle. Campagne has the most authentic in my opinion. Served in your very own le Creuset pot.
Nothing is better than a belly full of Bordeax and beans!
David Lebovitz © 2017