The recipe book that we practice today includes many ancient dishes that leave, with some variations, brushstrokes of history. And in this eagerness to highlight some of them, Pedro Giménez, chef at Tribeca, recovers the cassoulet day, a French menu that puts this stew from the Languedoc-Roussillon region at the center of the equation.
The eighteenth-century Wellington survives in the same way that broths, omnipresent in Spanish cuisine since the sixteenth century and which once found great monuments in the rotten pot or pot-au-feu or French cassoulet.
Good news, in any case, that the renowned restaurant in La Buhaira provides the opportunity to enjoy this tasting composed of classics of French cuisine.
The appointment, scheduled for Tuesday 25 at 14:30, counts with the presence of the cellars of Gèrard Bertrand, selected together with Frank Requis.
Cassoulet day: all the dishes on the menu
Cassoulet is not a restrained dish. The casserole is a combination of white beans, meat and vegetable broth, which Pedro Giménez is sure to serve with taste and finesse.
In any case, before proceeding with this traditional French dish, the menu will start with a vichyssoise, a foie gras and apple canapé and smoked salmon and garnish.
The cassoulet, of course, is served as the main course and the French menu closes with another infallible classic, crêpes Suzette .
For the occasion, Domaine de LÁigle Chardonnay and Chateau de Villemajou Gran Vin, a red wine that integrates Syrah, Carignan, Grenache Noir, Mourvèdre, will be paired. The menu includes wine pairing, water, beer and soft drinks and is priced at €90 per person.