Cassoulet is a warm and savory and rustic dish – and if made in the proper French tradition Cassoulet takes a great deal of time and effort. To help weather the storm we collaborated with Kevin Costa of the Crested Duck.

For this rustic French Winter dinner we have wines from the most important French Wine Regions: Burgundy, Loire, Bordeaux, and Rhone. Each of these wines earned 91+ scores from various reviewers and one was included in an annual top 100 list.

First Course 
Trio of Pork Pate
liver mousse, cabbage wrapped country pate, pate with quince & apple cider

Andre Delorme Cremant de Bourgogne Brut

Second Course
Sole Meunière
brown butter-lemon sauce, capers, smashed gold potatoes

Chateau de Thauvenay Reserve Montalivet Sancerre 2013

Third Course
Grilled Greens
Asian pear, fennel bulb, pecans, leek vinaigrette

Fourth Course
Cassoulet
heirloom beans, lardons, duck confit, toulouse sausage

Chateau Rousset-Caillau Bordeaux Superieur 2011
AND
La Mitre Chateauneuf-du-Pape 2012

Fifth Course
Apple Tart
vanilla crème anglaise, salted caramel sauce

Chateau du Grand Carrety Sauternes 2011