Ariane shared her secrets to making great cassoulet at Kings Cooking Studio in Short Hills, NJ on Monday night. But it was not just cassoulet! Ariane talked about the simple techniques that are the backbone of the D’Artagnan lifestyle. Just the basic things a girl from Gascony knows how to do. She seared foie gras and served it with port and grape sauce…and spread medallion of foie gras on sliced bread… then seared duck breast and paired it with a balsamic-red wine reduction into which medallion of foie gras was stirred…and only then came the generous bowls of cassoulet. The folks that attended the class were not left hungry, that’s for sure! Did we mention that for dessert she offered French Kisses? At D’Artagnan, those are prunes soaked in Armagnac and then stuffed with mousse of foie gras.
The evening was filled with the conviviality that is so much a part of life (and eating!) in Southwest France. Ariane had a great time chatting with the students and answering their questions. We hope that the evening inspired them all to make cassoulet, sear foie gras and duck magret at home!
Thanks to the team at Kings Cooking Studio–Randi, Wendy and Steve–who were a delight to work with. We would be happy to come back for another class.
For those at home, enjoy the photos. We hope to see you at the next event!