Poging GOUD - Vrij
Clever Cassoulet
The Local Palate
|The Local Palate Winter 2025-26
Cajun flavors and local ingredients return this European dish to its peasant food roots
Reinterpreting traditional French cassoulet with field peas and andouille sausage was a no-brainer, says chef EJ Miller of Chardon, which opened in March 2025 in Houston. “It just makes sense,” Miller explains. “The flavors of Texas and the Gulf Coast go really well with French cuisine; otherwise we wouldn’t have Cajun food.”
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