![At Petit Louis during the colder months, once a week cassoulet is offered as the "plat du jour". There are as many recipes for cassoulet as there are French chefs who make it, but generally, it has white beans, duck confit and sausage. Petit Louis' cassoulet has always compared well next to other cassoulets I've had, but I think it's gotten even better now! They've been including some crispy duck skin as well as lardon pieces.](http://cdn2-b.examiner.com/sites/default/files/styles/thumbnail/hash/b4/89/b489f81dce8be106140a2530e1767a7a.JPG?itok=bTESLCTL "At Petit Louis during the colder months, once a week cassoulet is offered as the "plat du jour". There are as many recipes for cassoulet as there are French chefs who make it, but generally, it has white beans, duck confit and sausage. Petit Louis' cassoulet has always compared well next to other cassoulets I've had, but I think it's gotten even better now! They've been including some crispy duck skin as well as lardon pieces."){kind=small}
I can't remember when I had a more meat-a-licious dinner, but with a good flavor and texture balance, it didn't feel overly heavy. Baltimore's Petit Louis gets it all right, again.
I knew I would be ordering as an appetizer the Terrine a la mode Landaise -- foie gras terrine -- because it's my favorite! Though I would probably order straight out seared foie gras if it were offered, I still enjoy the rich spread with fat cap. It's firm in texture and very creamy/mild. It doesn't have a "livery" flavor at all. It fact, the sweetness of the meat is best accompanied by a glass of Sauternes.
The house appetizer of the day was chicken liver mousse. Dare I order two forms of liver in one meal? I did! I was interested in learning the differences between the two flavors -- duck, chicken -- as well as texture in their various preparations. I didn't want to just sit there and wonder or to just rely on someone's description. So, I decided to just go for it.
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![At Petit Louis during the colder months, once a week cassoulet is offered as the "plat du jour". There are as many recipes for cassoulet as there are French chefs who make it, but generally, it has white beans, duck confit and sausage. Petit Louis' cassoulet has always compared well next to other cassoulets I've had, but I think it's gotten even better now! They've been including some crispy duck skin as well as lardon pieces.](http://cdn2-b.examiner.com/sites/default/files/styles/profile_large/hash/00/fe/00fe7ecbe3f71e247b96f0ed5f55c8a9.JPG?itok=X-p7jqV5 "At Petit Louis during the colder months, once a week cassoulet is offered as the "plat du jour". There are as many recipes for cassoulet as there are French chefs who make it, but generally, it has white beans, duck confit and sausage. Petit Louis' cassoulet has always compared well next to other cassoulets I've had, but I think it's gotten even better now! They've been including some crispy duck skin as well as lardon pieces.")
