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French Country Cassoulet Dinner
- Tuesday, March 5, 2013, 6:30 PM
Owner/chef Steve Johnson of Rendezvous at Central Square will prepare a special French country menu for Slow Food Boston around cassoulet, the classic regional dish of southwestern France. Steve studied at the University of Montpellier in the Languedoc, and has spent much time over 40 years visiting friends, farms, producers, markets and homes all over southwestern France. He says, “The aromas and flavors of the food and countryside are deep in my culinary DNA.”
For anyone who doesn’t know cassoulet, there are probably as many versions of it as there are housewives and restaurants in southwestern France. So Steve is part of a long tradition in declaring that he serves “HIS” cassoulet, which includes braised pork, house-made duck confit, and garlic sausage as well as the requisite beans.
Our specially prepared menu features two appetizer options—warm braised leeks with chanterelle mushrooms and mustard seed vinaigrette, or rustic rabbit terrine with celery root and apple salad. After the main course of traditional cassoulet, Steve will incorporate three regional ingredients into the dessert: a walnut tart served with prune/Armagnac ice cream.
Two southwestern wines are included with the dinner, a glass each of a white Bergerac with the first course and an easy-to-drink Bordeaux to accompany the cassoulet. Regular coffee, tea and soda, as well as tax and tip, are included in the meal (but not espresso or after-dinner drinks).
Because special ingredients need to be ordered and prepared, the deadline for booking is 12 noon on Friday March 1. However, seats are limited and we recommend you reserve as soon as possible. No refunds will be given for cancellations after 12 noon on March 1 unless we can find someone to take your place.
Reserve your spot now, $75.
Directions and parking: See directions and suggestions for parking at Rendezvous’ website, www.rendezvouscentralsquare.com, in their “map” section at the top of the page.
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Posted by on Tuesday, February 19th, 2013 @ 6:30PM