You could call cassoulet–a one pot peasant dish of beans and sausage–the king of casseroles.
It originated in the Languedoc in southern France. It's an evolution of the Catalan olla. Or of Moorish fava stews.
The word cassoulet refers to the dish it's made in and traces back to Latin. Or Arabic.
The point is, this is such an ancient dish that no one really knows its origins. Cassoulet has as many variations as American chili, and the same kind of mystique surrounding its preparation.
White beans are a must. Sausage of some sort is a must. Confit is a must. Some say you can't make authentic cassoulet without using the hard water from the village of Castelnaudary. Some versions call for mutton, some for pork, some for duck confit. Or all three. Some top the cassoulet with bread crumbs. Or bread cubes. Or cracklings. Or all three. Traditionally, you deglaze the pan from the last cassoulet you made to make the next one. So like a jar of brandied fruit, one casserole can technically last for years.
I'm not a purist. I think variation is what makes cuisine interesting. So I can't wait to try Franck's.
On Monday, cassoulet is part of Franck's four course fall wine pairing dinner. It starts at 7, costs $95 a person and to make reservations you need to call 801-274-6264.
Duo of Albacore Tuna (Hot and Cold)
-2008 Schramsberg Blanc de Blanc
Sous-Vide All Natural Beef Tenderloin, Roasted Squash, Braise Cabbage, Brandy-Mustard Emulsion
-2007 Paul Jaboulet Aine Cote-Rotie "Les Jumelles", Rhone, France
Franck's Cassoulet, White beans with Duck Confit, Braised Lamb, and House made Sausage
-2007 Scarbolo "Campo Del Viotto" , Venezia, Italy
Chestnut Mousse Cheesecake
-2006 Royal Tokaji "5 Puttonyos" Hungary