Cassoulet au confit de canard.
Preferably with a glass or three of one those dark reds from the south-west. Madiran is my current favourite now so much Cahors is made to a lighter style.
Got a tin of confit downstairs. Lamb chops fried in the fat are superb, too (not that my bloody diet allows them
).
Continuing in the line of food beginning with C, it's yonks since I had a really good couscous. Even more yonks since I had one accompanied by a "good" rough Boulaouane.
One meal I used to love was an aioli: one large clove of garlic, mashed, and one egg-yolk per head, the lot stirred with a wooden spoon for half an hour with a constant drizzle of olive oil going in. The result in a bowl in the middle of a white cloth on a large board strewn with artichokes, white fish, prawns, mussels, ham, hard-boiled eggs, carrots and anything else you fancy - lobster would be good.