It’s Winter, So That Means Savoy’s Cassoulet

Cassoulet, wrote Julia Child, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba. The serving of the classic French bean-and-meat casserole, a pillar of French cookery, is a yearly event at Savoy, Peter Hoffmans Haute Barnyard restaurant in Soho. The cassoulet is served in individual cast-iron Dutch ovens that cook in the restaurants two fireplaces. Theyre in demand, though, and if you want one, you would do well to mention it when you make your reservation. Mouse over the different elements of the dish to hear chef de cuisine Ryan Tate describe this mixture of beans, bacon, sausage, lamb, and bread crumbs.

Photo: Melissa Hom