Hello and thank you for the wonderful Cassoulet video. I am preparing a mid-winter feast for ten people here in London on the 19th January and was wondering what you would suggest for a first course to begin the meal and a dessert to follow? Julia Child suggests pineapple for dessert, but that's a bit too simple for what I had in mind. Seems to me that something light should be on either side of the monumental dish (not that pineapple isn't light, but it just doesn't seem special enough). Any thoughts? Also, I am assuming a wine from the Languedoc Roussillon should accompany the cassoulet?
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Hi Maryl.w, Happy new year to you and your loved ones to start with!
Cassoulet is quite a heavy dish and the last time i made this dish, i made a starter with half a melon and Parma ham, i poured a little white Porto in the middle of the melon. As for the dessert i made a fresh fruit cocktail wit mint, lime (or lemon) and a drop of honey.
The fruits give a fresh balance and help to digest this very rich dish.
You can also go for a small salad composition with some prosciutto and some edible flowers if you can find some, anything light and fresh.
Thanks for joining the forum, we are not many for the moment but it's a good start!