HOME > Chowhound > Home Cooking >
Are you making a specialty food?

what menu for cassoulet-centered dinner party?

mary shaposhnik Feb 1, 2010 05:31 AM

Friend and I are making our first stab at cassoulet. What would you serve along with this (10-12 people)? I would think that the rest would be quite simple, given the richness and heaviness of cassoulet. Thanks.

  1. Emme Feb 1, 2010 05:35 PM

    Everyone else has said it, but yes, simple is better.

    I like this Salad with Walnuts, Roasted Beets and Goat Cheese
    Or perhaps Apple, Parmesan and Endive

    If you wanted to do a small side, this Celeriac Remoulade is lovely.
    or this Pea Bouillabaisse

    1. Karl S Feb 1, 2010 07:23 AM

      Balance complex, warm and gooey with simple, cool and crisp: the salad should be simple - either plain green or a very simple slaw with a vinaigrette style dressing.

      1 Reply
      1. re: Karl S
        mendogurl Feb 1, 2010 10:09 AM

        I have had a couple of Cassoulet parties and everyone needed to lie down afterward.
        Good bread and a nice salad. Keep it simple. Don't bother with dessert other than maybe some fresh fruit.
        Saveur.com has an INCREDIBLE recipe !

      2. w
        wattacetti Feb 1, 2010 07:19 AM

        Well, wine.

        Cassoulet's one of the heaviest dishes in the French repertoire so you probably don't want to place too many items around your centrepiece. A Bordelais friend who learned to make cassoulet from his time in the pays Basque did host a cassoulet party, but it was something atypical as it was essentially a cassoulet vs garbure event.

        Served alongside: bread (though for garbure), charcuterie, salad, cheeses (only 9 varieties), dessert (stewed fruit), and (of course) lashings of wine.

        Apart from the wine, I'm in favor of salad and the tarte tatin. Everything else optional depending on how much of a caloric stupor you want to induce in your guests.

        1. b
          bellywizard Feb 1, 2010 06:54 AM

          Since a cassoulet is a bit stew-like, I find a bit of bread goes well.

          I threw a "cassoulet party" and made fan-tan rolls - which were very visually appealing.
          (see http://www.recipetips.com/kitchen-tip...
          )But a more traditionally-French bread might be more "appropriate".

          Some wine, and a tarte tatin would go well!

          1. d
            dmd_kc Feb 1, 2010 06:53 AM

            Traditionally, you don't serve anything with it, and I'd keep anything you serve with the aperitif very light and simple. A salad after would be nice, but not necessary. Think something fruity for dessert -- not cheeses.

            Show Hidden Posts