DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 11月18日 12時01分

The start of our holiday season at U.P. means a hearty pot of Three-Day Cassoulet, something that I cook for my friends and family every Christmas. It takes 3 days to cook (and I always make so much, it takes 3 days to eat too.) Day 1: soak the Tarbais beans. Day 2: stew the meats - duck confit, pork belly, two kinds of pork sausage, simmer low and slow overnight (with plenty of wine). Day 3: eat, with a hunk of crusty bread on the side to sop up all the sauce. #UPFrenchClassics

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