DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 12月24日 04時24分

The holidays are about tradition. And this is ours. A pot of Three Day Cassoulet (because it takes 3 days to make, and we make so much that it takes 3 days to eat too). Tarbais beans stewed in a rich sauce of tomatoes, onions, carrots, herbs, and wine, slowly simmered, with pork belly, duck confit, 2 kinds of pork sausages, and always fresh-baked bread on the side (to sop up all of that sauce). It’s a dish that reminds me of the holidays, and being with family and friends. Growing up, my family didn’t have much, and back then, I remember that our cassoulet often came in a can. But these days, this is what I cook for our team for family meal each year, so we can all take a moment from the busy holiday season to eat a meal together.

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