Comments (0) Best Cassoulet - 2007
Rue Saint Jacques
Your server will start by putting down two bricks down on the snowy white tablecloth. This is obviously meant to protect both the cloth and the table below it, but it also serves as a signifier for the rustic, long-cooked stew. The impressive cast-iron casserole is filled to the brim with toothy white beans, duck confit, lamb confit, chunks of sausages and boudin blanc, and an extra treat, a flat slice of bacon draped over the whole, blessing the dish with an extra melting fillip of pork fat. The cassoulet is just one of the stars on a long menu that also features such fancy fare as foie gras en brioche and crabe Parmentier. All three are rarely seen on San Francisco menus. The carte doesn't say as much, but there's more than enough cassoulet for two to feast on.
