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Pork, bratwurst, duck confit and Tarbais beans simmer in cast iron cocottes at Paris Eastide, where Muriel-Marguerite Foucher teaches classes on how to make cassoulet.
Ken Lambert / The Seattle Times

Pork, bratwurst, duck confit and Tarbais beans simmer in cast iron cocottes at Paris Eastide, where Muriel-Marguerite Foucher teaches classes on how to make cassoulet.

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