"Cassoulet, the pinnacle of everything-but-the-kitchen-sink cooking, is what draws the crowds to this temple of the porky, punchy food of Southwestern France. There’s also a foie gras and truffle burger, and something called “piggy treats” — an assemblage of Bayonne ham, sausage, black pudding saucisson and pate. It’s a starter. This, it should go without saying, is not the place for a light lunch: the duck confit with potato cake will render all but the most committed eaters insensible for the rest of the afternoon." - Emma Hughes, James Hansen
