This week's Presqu'ile at Home features a wintery-dish served on every countryside table in Southern France. Cassoulet, like so many heritage dishes, is made of simple ingredients, cooked for a long time in rich flavors, and filled with cravable nostalgia. Rules for Cassoulet are pretty basic: white beans, a lot of garlic, duck (or goose) and sausage topped with plenty of bread crumbs. Chef Julie Simon, a Parisiens, prepares her Cassoulet with Duck Confit (duck legs braised in duck fat), classic Saucisson (think more Summer Sausage, than Italian Salami) and Cured Pork Belly (house-bacon!). We'll be pairing this Classic French-Winter Stew with none other than our 2019 Carbonic Gamay Noir. The ultimate food-wine, our juicy, fresh Gamay will cut straight through the richness of this dish, replenishing your palate bite after bite!

Join us this week for PRESQU'ILE AT HOME:

Cassoulet of duck confit, saucisson, pork-belly, flageolet, bread crumbs + whole grain mustard

Rosemary Fougasse herbed french loaf

Meyer Lemon Mousse + Cornmeal + Lavendar Shortbread Cookies

Paired with a bottle of our 2019 Carbonic Gamay Noir

$85, serves 2-3 | Pre-order Required | Pick up Only Friday, 1/15 @ 2pm-4pm