West Chester Dish

In the south of France, many towns have their own version of
cassoulet. Most are based on a stew of white beans and various forms
of pork. Emeril Lagasse makes one with duck confit and andouille
sausage. Paula Wolfert simmers boneless pork shoulder and cannelini
beans to create a rich, hearty winter casserole.

Peter Woolsey, chef/owner of Queen Village’s charming Bistrot La
Minette has created his own version. Inspired by a recent trip to
Toulouse, Carcassonne and the surrounding areas in France, Peter’s
cassoulet will appear on the restaurant’s menu for a limited time
this winter. Chef Woolsey’s version is made of a lamb stew base
with duck confit, white navy beans and Toulouse sausage. It’s
lovingly slow-simmered for hours with aromatic vegetables and a
little smoked pork belly for flavor. Can …