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Rustic and Delicious: Cassoulet from Passerelle Bistro

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Rustic and Delicious: Cassoulet from Passerelle Bistro
Summer Cassoulet from Chef Teryi Youngblood of Passerelle Bistro in Greenville, SC

Chef Teryi Youngblood of Passerelle Bistro in Greenville, South Carolina has a passion for French cuisine. “I first fell in love with French cuisine at my grandmother’s house as a little girl. She was a wonderful cook, and she and I would watch Julia Child and Jacques Pépin on TV together. In reality, I’ve only spent 10 days in France, but in my heart and soul, I’ve spent thousands of years there.”

At Passerelle Bistro, she leads her brigade of cooks through a French inspired menu peppered with classics such as escargot, rillettes, salad niçoise, and cassoulet, a rustic, one pot meal that traditionally consists of beans, sausage and a variety of cuts of meat slow cooked to create a rich, flavorful stew. Chef Youngblood’s Cassoulet includes purple hull peas rather than white beans, but she doesn’t skimp on the duck confit and sausage. If you want to spend the day basking in the glory of France’s freedom rather than behind the stove, make the duck confit a day or two ahead of time and store it in your refrigerator until needed. As Julia Child would say, “Bon Appetit!”

Summer Cassoulet
from Chef Teryi Youngblood of Passerelle Bistro in Greenville, SC