Chef Joel Guillon, the Culinary Director of Left Bank Brasserie, began his culinary career when he attended Paris’ highly acclaimed “Rue Mederic Culinary School.” He has traveled and worked in different countries like Switzerland, Iran, the Caribbean islands, Morocco, United Arab Emirates, Kuwait, Saudi Arabia and the US. He has also worked with world-renowned Three-Michelin Star chefs Paul Bocuse, Alain chapel, Gerard Vier, Marc Meneau, Michael Bras, and Antoine Westerman.
In 1996, he was bestowed the title “Maître Cuisinier de France” — a title that puts him in the exclusive company of 300 of the most famous French chefs in the world. The “Chevalier de L’Ordre Mérite Agricol” — the French government’s highest honors — was given to him with his dedicated service in the development and promotion of French agriculture in the world.
He is also a proud member of many culinary associations including: the American Culinary Federation, Chefs Association of the Pacific Coast, The International Wine and Food Society, La Chaine-des-Rotisseurs and Les Maîtres Cuisiniers de France.
Chef Guillon shares his recipe for ‘Cassoulet,’ which is a hearty, slow-cooked casserole originating from the south of France with meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the ‘cassole,’ a deep, round, earthenware pot with slanting sides.
Chef Joel Guillon’s Cassoulet Recipe
1 lb. cassoulet base
1/2 oz panko bread crumbs
1 leg (2-3 oz) duck confit
Cassoulet
10 lbs white canelini beans
10 lbs pork butt
5 lbs homemade sausage
10 lbs onion, small dice
10 lbs celery, small dice
10 lbs ccarrot, small dice
3 lbs garlic, chopped
4 oz duck fat
3 lbs slab bacon, cut to 3
1 can canned plum tomatoes, diced
2 tablespoons tomato paste
2 oz black pepper
15 pc bay leaf
2 bunch thyme
6 pc clove
5 gallons chicken stock
Method
1. Brown the bacon in two large braising pans with little duck fat.
2. Add pork butt (medium dice ) and cook until golden brown.
3. Add onions, carrot and celery and sweat until translucent.
4. Add chopped garlic and freshly chopped thyme
5. Add beans that have been soaked overnight and rinse, add diced tomato, and tomato paste then chicken stock and bring to simmer, add salt and pepper and bouquet garnis cook in oven at 300 degrees for about 2 hours until beans are tender. Remove meat separately and bean coll down and refrigerate
6. Cut ½ house made sausage
7. In the pig head dish display a layer of cooked beans then the slab bacon, sassage, , the pork butt and whole duck leg confit crispy skin and other layer of cooked beans
8. Refrigerate.
Assembly
Top the cassoulet with a mixture of bread crumbs chopped garlic and chopped thyme and parsley (must be fresh). Finish to cook in a 350° preheat oven for about 8 to 10 minutes. The top of the cassoulet must have a nice brown color.
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A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.
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