WINTER PARK, Fla. — Cassoulet is probably not a household word you throw around every day. But at the New Standard in Winter Park, a chef is utilizing his French culinary training to create a lightened up version of a traditionally hearty, thick, fall-time stew. And instead of pork belly or duck, he’s using chicken breast.
“I went to French culinary school, so it’s one of my favorite things to eat,” says top chef Ryan McLaughlin. “The biggest secret to French cooking is probably butter.”
So on that note, let’s do this!