Homemade cassoulet at L'Assiette
David Rathgeber is a fervent advocate of tradition, that of the great classics of French gastronomy that is manifested in concentrations, broths, juices, sauces. A mastery of the fundamentals that allows the young chef of Clermont to offer dishes emblematic of the brasserie cuisine, from the most refined to the most rabbled in a place in his image: simplicity and good flesh. As soon as you enter, you enter the basics: potted snails, old-fashioned pie and rillettes of preserved pig and foie gras calm the most sharp appetites. But the choice becomes cornelian when one arrives to the dishes unless to be seduced by the cassoulet house. A dish that recalls the Sunday family reunions in a generous south-west.