Seafood cassouletYou cannot walk on the strand of Etretat without being hit by the food smell from the various restaurants present there.
We chose Les Roches Blanches because I was intrigued by the seafood cassoulet.
Living in the Mons area, Belgium I discovered cassoulet a while back ago and really love it.
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
Of course the seafood version of it had to be sampled.
It was delicious, very rich, creamy texture full with allot of seafood: shrimp, mussels, scallops and garnished with bean sprouts and a langoustine on top.
It went great with a delicious demidry white wine.