- Joined Dec 4, 2010
In a couple months I have to do a buffet with a French theme. One of the things I’m interested in doing is cassoulet. I was just wondering if this is possible because it would involve having to make it the day before and heating it up the next day. Due to time constraints and the time the event is starting I don’t really think I have any other options. Is reheating it without sacrificing the integrity even possible? Any input would be very helpful.