I would have photographed the cassolet, but it was literally just baked beans covered in breadcrumbs in silver pie tin. It wasn’t a very photogenic dish despite being filled with confit duck leg, hand-stuffed sausage and salted pork belly.
If I ever served this dish on my fictitious menu in my hypothetical restaurant, I would have to re-engineer it for presentation of all the hard work that goes into it.
These dishes are also from Provence – Côte d’Azur.
This dish features lamb shoulder slices with fingerling potatoes and barigoule-style artichokes.
This dish is supposed to be made with red snapper, but I had to cook with tilapia instead (due to seasonality, perhaps.) It features a base of plum tomatoes, lemon segments, anchovies and other tart garnishes.