Stuffed squid and Cassolet de Castelnaudary

These dishes are from Languedoc-Roussillon.

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Encornets farcis à la Sétoise

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.

February 20th, 2017