Sunday Supper Tradition Draws a Following of Cassoulet Lovers
Chef Suzanne Goin and her business partner and sommelier Caroline Styne announce Sunday, March 4, 2012 for their popular Cassoulet Night at Lucques, featuring the traditional slow cooked dish of beans and meats that’s become a classic of Southern French cooking.
The three course menu, priced at $45 per guest features a Salad of Young Greens and Vernieres Roquefort with Local Walnuts, Walnut Oil and Honey; Cassoulet de Maison with Duck Confit, Garlic Sausage and White Beans; and a dessert of Gascon Almond Cake with Roasted Apples and Prune-Armagnac Ice Cream.
“Suzanne and I are both Francophiles at heart and when we opened Lucques we were definitely influenced by the food, wine and customs of France,” says co-owner Caroline Styne. “In France, cassoulet is traditionally served during the colder months and it just seemed right to tribute the dish for one of our winter Sunday Suppers. Our clientele went crazy for Suzanne’s version of the dish and has since insisted on being informed of the yearly celebration. The night has grown in popularity and has become one of our busiest dinners of the year.”
Cassoulet Night at Lucques is served from 5:00 p.m. until 10:00 p.m., one night only a year. Reservations are a must and can be made by calling the restaurant at 323. 655.6277 or online at www.lucques.com.
Lucques is the flagship restaurant opened by Goin and Styne in 1998. Originally the rustic carriage house of the Harold Lloyd Estate, Lucques’ decor of brick, wood beams, garden setting and wood-burning fireplace provides a warm and intimate setting, perfect for couples.
Suzanne Goin was named one of Food and Wine magazine’s “Best New Chefs” in 1999, within a year after opening her first restaurant. In 2005, Suzanne’s cookbook, Sunday Suppers at Lucques, was published by Alfred A. Knopf. In 2006, the James Beard Foundation acknowledged Suzanne’s culinary achievements with the award for Best Chef California and an award for her cookbook, Best Cookbook from a Professional Viewpoint. Goin and Styne are among the most respected restaurateurs in California, and continue to receive praise for their food, beverage programs and service from the Los Angeles Times, New York Times, Wall Street Journal, L.A. Weekly, Daily News, Condénast Traveler, Gourmet, Bon Appétit, Saveur, Los Angeles, Angeleno, Zagat and Gayot.com.
For hours and reservations, the public can call:
Lucques | 8474 Melrose Ave, West Hollywood, California 90069 | Phone 323.655.6277
or visit www.OpenTable.com
Become a fan of Lucques on Facebook at http://www.facebook.com/pages/Lucques/99948650285
sunday, march 4, 2012
lucques’ 9th annual cassoulet night
salad of young greens and vernières roquefort with
local walnuts, walnut oil and honey
cassoulet de maison with duck confit,
pork confit, garlic sausage and white beans
gascon almond cake with roasted apples
and prune-armagnac ice cream
$45 dollars per person