Cassoulet for Supper

Bastille Day, the French national holiday, was celebrated last week, and in ode to the occasion, cassoulet took centre stage. A hearty, slow-cooked dish from the French Languedoc region, it was rich with duck, sausage, haricot beans and tradition — built for winter and made to share.

We cooked with corn-fed duck from the Moorabool Valley, prized for its sweet fat and rich flavour. It was a style of slow and generous cooking we love, all finished in the wood-fire oven, resulting in the crispest skin and tenderest of meats.

To drink, guests enjoyed glasses of Beaujolais from some of the region’s most respected producers — Daniel Bouland, Olivier Coquard and Domaine du Petit Pérou. The wines, grown across the rolling hills of the cru villages of Morgon and Brouilly, brought freshness and lift to the cassoulet’s rich, slow-cooked depth.

It was best shared under the heaters on the Miette terrace, blankets at the ready.

From 5pm
Tuesday 15 July