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A quaint, Provençal-themed restaurant named after the village from which chef Chantal Berton's family hails. The cassoulet-a hearty mixture of flageolets blancs (white French beans), confit of duck and three types of sausage-is simmered and baked for days on end; the result is a mildly tangy bouquet of flavors.
Photo by Matt OttoNothing has made me more livid of late than the anti-Gallic fervor abroad in the land caused by the Franco-American rift over how to deal with this Iraq mess. French-bashing, a peculiarly asinine form of reverse snobbery, has... More »
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