|Benoit's classic cassoulet|
Alchemy The Park Slope version includes a powerful punch of dried cherry sauce along with duck confit, white beans, pulled pork and merguez sausage ($19.50).
Benoit Alain Ducasse’s recreation of the 100 year-old Parisian restaurant serves NYC’s most authentic, with traditional Tarbais beans, duck leg and breast, pork sausage and cured ham ($29). Chef Philippe Bertineau takes no shortcuts--his cassoulet requires three days to make.
Buvette Chef Jody Williams’ succulent, nicely-priced personal pot of duck, pork and beans ($15) holds as much genuine charm as her West Village “gastroteque.”
Le Gigot The version at this French bistro overflows with white beans, duck, lamb and various sausages ($30).
Wd-50 Wylie Dufresne’s unique spin became his own classic—he keeps it on his “From the Vault” menu. It includes pine nuts, octopus and boudin blanc (included in the $90 tasting menu).