Winter is Ending: A Cassoulet Feast

In-PersonMission, San Francisco


Pop-up space
BYOW,Available for purchase
Banquet (20+ Guests)
Landon: The most memorable dish of my life? Years ago I met a friend at a neighborhood bistro in Paris. I ordered "cassoulet".  It was transcendent, a warm sweater of a memory! I searched out cassoulet around the world for a decade, fruitlessly trying to re-create the memory. Finally I tasted the cassoulet that my friend Tony prepared. I was magically transported back ten years! We have spent months (and dozens of duck legs) perfecting our Cassoulet recipe. We hope you enjoy it.

Menu detail

Bisque de Moules Aromatisée au Safran et à L'estragon
Small Plate
Mussel bisque flavored with saffron, perfumed with tarragon and served with toast rounds.
Salade Verte aux Tomates Conservées et aux Noix de Pins en Vinaigrette
A fresh green salad of arugula with preserved farmer’s market tomatoes and pine nuts in a light citrus dressing. (May be substituted based on what's available at the Farmers Market)
Classic Cassoulet
The star of the show: A traditional bean potage made with home confited Liberty Farm duck legs, Rancho Llano Seco pasture raised pork, and Fatted Calf Toulouse sausages, served with crusty bread.
Celeriac Remoulade
Small Plate
A Parisian winter bistro staple: a salad of celery root tossed in home made mustard aioli. The perfect foil to the rich cassoulet.
Pot au Creme au Chocolat avec Gingembre
Ghirardelli chocolate cream with stem ginger. Served with orange ginger shortbreads.


A glass of French white wine
A glass of French red wine (aged Bordeaux)
Bottle of Picpoul (white)
Bottle of aged Bordeaux (red)

Winter is Ending: A Cassoulet Feast

In-PersonMission, San Francisco
(Exact Address will be shared upon purchase.)