Subscribe to our email newsletter

View a printer friendly PDF.

Boundary  Restaurant Cassoulet.gif
Boundary Restaurant

As the cold weather rolls in, Boundary Restaurant has started to think about hearty French regional specialities, mostly from southwest France, to sit alongside the more elegant French classics our menus usually offer. From today until the start of the festive season, the restaurant lunch menu will feature cassoulet toulousain and, for trenchermen, the evening menu will also include this great Languedoc classic.

Huge debate and tremedous pride surround the subject of cassoulet. We have decided to follow the Toulouse-style recipes instead of the equally tasty specialities from Carcassone, Castelnaudary or Montauban. The exact origins of the dish and the content for each recipe are clouded by endless variations – probably for the best. Larousse Gastronomique suggests that a 'decree' was declared in the 1960s, to control the use of the name and what should be included in the recipe. For me, I like the idea of preparing a different version each year.

In its original form, cassoulet is a great bean stew flavoured with goose fat and garlic, with the addition of leftover meats. Of course, in our kitchen everything is cooked specifically for the finished dish. We use Tarbes beans that have been slow-cooked in duck fat with onions, garlic, thyme and a few carrots, then add roast and confit of duck, ham hock, pork belly, bacon and sausage – Toulouse and Morteaux. The cooking juices from each of the meats are added to the finished dish, before we slow-braise, add breadcrumbs fried in (you guessed it) duck fat, and place under the salamander, when it is ready to serve in a piping-hot enamelled cast-iron dish.

Game continues to feature on our menus, with the focus now on partridge, snipe, woodcock and wild ducks. We recently cooked a delicious game pie for a special wine-tasting dinner and have decided to include this great recipe on our Christmas Day lunch menu.

Truffles – starting on Thursday, 4 November with white truffles from Alba, then progressing to the Périgord, the forthcoming menus will include simple dishes such as scrambled eggs, gratin dauphinois and roast chicken, all with a large helping of truffles. We might also serve a risotto, and Gabriel, our head sommelier, has started to stock up on big Barolos.

Bon appétit!

Henrik Ritzen

Henrik Ritzen
Boundary Restaurant Head Chef

Boundary Albion Lutyens Chateau Boundary

T 020 7729 1051 F 020 7729 3061

Facebook Visit Boundary on Facebook