Cassoulet takeout: where?
- Alan Emdin Jan 24, 1998 03:56 PM
Where can I get good cassoulet to go?
I've had cassoulet at Les Halles twice: the first was
wonderful, the second only good. Last year I had it at
Les Bistro de Gardin. The day was perfect: blustery
and freezing cold. Unfortunately, so was the
restaurant. However, the food was good. I have heard
good things about Trois Jean, but never eaten there.
re: Alan Emdin
Les Pyrenees (251 West 51St., 246-0044) or Dix et Sept
(181 West Tenth St., 645-8023).ALso Les Halles. I
used to be able to call Voulez-Vous and pick up an
aluminum foil pan of bubbling cassoulet, but I think it
closed (It was on the upper east side.) I've noticed
shops like D&L and Citarella carry cans of the stuff--
France's version of Pork and beans. It's always worth
asking the chef of any restaurant whether you could
have the dish to go. Many will discretely comply.
re: Rebecca Okrent
D&L? Do you mean Dean & DeLuca? It occurred to me
awhile ago about cans, but when last I looked in dean
& DeLuca and Citarella, I didn't notice any. I'll look
again. Thank you. I'll also keep Dix et Sept in mind.
Gourmet Garage used to sometimes have some too, but I
haven't seen it lately--though I don't get there that
often, and anyway its been a warm winter. But I have
Cahor and Madiran that needs drinking.
Le Jardin Bistro has an incredible pot of meat and
beans. Incredible for the size of the portion, the
taste and the price. I"ve found it's enough for two,
especially if you want to have an appetizer or dessert.
It's a real buy. What it didn't strike me as, however,
was cassoulet. More authentic is the flavor of the
cassoulet at Payard Bistro, but the price is
considerably higher and there's less meat in the
smaller portion. I was impressed by a cassoulet a
friend had at Trois Jean. When I returned to order it
for myself, I was less impressed, easpecially at the
price. This was a while back. I've heard the
restaurant has had it's ups and downs and is better
again. Le Jardin Bistro is a winner if it needn't be
the replica of the traditional dish of s.w. France.
What the hell, Gerard is from Brittany.