On a winter Sunday in Los Angeles, the ovens are already working overtime. On January 18, 2026, A.O.C. once again becomes ground zero for one of the city’s longest-running and most quietly beloved food traditions: Cassoulet Night, hosted by chef Suzanne Goin and restaurateur Caroline Styne.
Now in its 22nd year, Cassoulet Night traces its roots back to the late Lucques era, where the slow-cooked southern French classic became a winter ritual—anticipated, argued over, and devoured by regulars who planned their January calendars around it. The dish itself is unhurried by design: duck confit, pork confit, garlic sausage, white beans, thyme breadcrumbs—cooked low and slow, the way it’s always been done.
At A.O.C., the night unfolds as a three-course prix fixe that leans into restraint rather than reinvention. The menu opens with a salad of young greens and saint agur with walnuts, banyuls, and wildflower honey, followed by the cassoulet de maison at the center of the table. Dessert lands softly but decisively: apple brown butter tart with caramel, vanilla ice cream, and armagnac prunes.
Styne curates the wine list—by the glass or bottle—built specifically to stand up to the richness of the dish, turning the evening into a lesson in balance rather than excess.
Cassoulet Night is served one night only, from 5 p.m. to 10 p.m., priced at $95 per guest (menu only). Reservations are required.
For those who prefer the comforts of home, Cassoulet to Go is available for $55 per guest, featuring the cassoulet alone. Orders must be placed by January 11, with pickup or delivery scheduled for January 19 and 20.
In a city obsessed with the new, Cassoulet Night endures by doing the opposite—returning, every January, exactly as promised.
Reservations required; call the restaurant at 310.859.9859 or Book at Open Table
Location: 8700 W. 3rd Street, Los Angeles
Photo credits: Photos courtesy of A.O.C. and Dylan + Jeni
