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Cassoulet in a can/jar

j
John Mar 30, 2005 10:31 AM

Does anyone know where I can find canned or jarred cassoulet in New York? I've searched all the gourmet grocery stores I can find and no luck.

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  1. m
    mondaybox RE: John Mar 30, 2005 10:43 AM

    try fauchon - you should first call to check, but i know they carry it in their paris store, so i imagine it is here too:

    442 Park Avenue (at 56th Street)
    Telephone: 212-308-5919

    1. d
      dkstar1 RE: John Mar 30, 2005 10:58 AM

      www.dartagnan.com

      Link: http://www.dartagnan.com

      1. j
        JudNYC RE: John Mar 30, 2005 11:20 AM

        Simchik Butcher on 1st Ave and 52nd Street
        and Beekman Gourmet on 1st Ave and 49th Street have carried it in the past-- call and check.

        1. l
          linza RE: John Mar 30, 2005 11:32 AM

          I've seen it at Gourmet Garage on Broome by the refrigerated Duck products (noticed it just a week ago so it should still be in stock).

          1. e
            erica RE: John Mar 30, 2005 12:25 PM

            Simchik on First Avenue might have it..he can order it for you. I am curious is you have ever had it and how it tastes. That brand that starts with an "R"????

            1. t
              Tummy Control RE: John Mar 30, 2005 12:26 PM

              FAUCHON has it. So does CITARELLA (Sixth Ave & W. 9 St.)

              2 Replies
              1. re: Tummy Control
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                ForestHillsFresser RE: Tummy Control Sep 10, 2010 02:24 PM

                Reviving ths old post to ask if anyone has any updates? Fauchon is closed. Does anyone else carry cassoulet in a can?

                1. re: ForestHillsFresser
                  c
                  ckbryant RE: ForestHillsFresser Nov 8, 2010 07:01 AM

                  My earnest advice is not to bother. We made a survey of four of the nicer canned cassoulets when we were in the Languedoc on vacation, and decided that the best canned cassoulet was _maybe_ as good as the worst restaurant one we tried. Here (http://dinersjournal.blogs.nytimes.co...) is a quick recipe from Mark Bittman that is all but certain to be better than whatever you find in a can.

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