Le Pichet and Café Presse invite you to a winter
When Le Pichet and Café Presse executive chef Jim Drohman left Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny kitchen at Le Pichet was just too small for preparing this classic from the southwest of France that is best made in big batches. Now, for the first time in 17 years, Chef Drohman is dusting off his recipe and making cassoulet, as part of a menu featuring dishes from the region of the Midi-Pyrénées.