On the Menu
Seasonal Meal Trend: Cassoulet
The hearty French stew makes for an ideal fall meal. Here are six places to get it.
Rumored to possess a flavor so hearty it powered French soldiers to victory against the English, cassoulet—a rich, slow-cooked mix of beans and stewed meats—is the perfect dish to usher in cool weather. How nice, then, that local restaurants are adding the French staple to their daily menus. Here are six places to get it.
35th Street Bistro
Slated to debut in November, this cassoulet is crafted entirely from scratch. The Fremont kitchen grinds the pork to make the sausage, slowly cures and renders the duck leg and pork belly, and brews the stocks that form the basis of the stew. $19. Served daily. 709 N 35th St, Fremont, 206-547-9850; 35bistro.com
Is there a more appropriately named restaurant to celebrate the revolutionary roots of cassoulet? Chef Jason Stoneburner’s preparation features braised beef cheek, smoked lamb sausage, and freshly shelled beans for a creamier and more wholesome texture. $24. Served daily. 5307 Ballard Ave N, Ballard, 206-453-5014; bastilleseattle.com
Thierry Rautureau recreates the flavors of his native France using duck confit, pork sausage, and lamb and white bean stews, with layers upon layers of breadcrumbs in there for crusty contrast. $23. Served daily. 2800 E Madison St, Madison Valley, 206-328-6645; thechefinthehat.com/luc
Executive chef Daisley Gordon has served the same cassoulet recipe practically non-stop for the past 18 years. Gordon’s variation uses two sizes of white beans to create an appealing texture, adding housemade morsels of sausage and duck confit to boot. As a bonus, the cafe is one of just a few spots in town that offers cassoulet for takeaway. $24. Served daily. 1600 Post Alley, 206-728-2233; cafecampagne.com
Le Grand Bistro Americain
Chef Jeff Flemaker of Metropolitan Grill fame has added his own spin to the country classic but stays true to tradition with housemade sausage and duck confit. About $20. Served daily. 2220 Carillon Pt, Kirkland, 425-828-7778; bistrolegrand.com
Frustrated with what he perceives as other chefs’ tendency to load up on meat to justify high prices, chef and owner Gabriel Claycamp strives to bring equality to the legume component (and considering he named his restaurant for the dish, we'll go with it). Currently Claycamp serves his with bacon, duck confit, braised lamb, and sausage, but keep your eyes out for more experimental riffs in the coming months (including one with locally raised rabbit). 6912 Hannegan Rd, Lynden, 360-393-4760; cassouletcafe.com