Lightly pan-fried to caramelise its edges, the plump scallop barely needs embellishment save for some delicate threads of braised leek and miso eggplant in white wine that blend marvellously with its pristine sweetness.
According to Larousse Gastronomique, cassoulet originates from Languedoc but its recipe varies from region to region. There is even a decree in 1966 which stipulated that a cassoulet should comprise 30% pork (which can include sausage), mutton or preserved goose; 70% haricot beans and stock, fresh pork rinds, herbs and flavourings.
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