Our Superior Cassoulet Toulousain is the quintessential cuisine of southwest France. This quality cassoulet made in Occitania is carefully prepared to offer an unforgettable culinary experience to all lovers of French cuisine. Let yourself be transported into the unique flavours of French gastronomy!
Cassoulet Toulousain Supérieur is a generous and convivial dish that lends itself to many occasions, whether it is a family dinner or a meal with friends. It can be accompanied by a full-bodied red wine from Occitania.
Cassoulet is a typical dish from the Occitanie region (Toulouse, Castelnaudary) complete with delicious Lauragais beans, duck confit and homemade Toulouse sausage.
Preparation tips :
Place the Cassoulet in an ovenproof dish, preferably earthenware, sprinkle with breadcrumbs and heat in the oven at 200° for 25 to 30 minutes until a nice crust forms on top. Serve hot from the oven.
Historically, cassoulet is considered to be a bean stew (brought back from the Americas by Christopher Columbus) served in a specially shaped dish. Cassoulet appeared in the 14th century in the area around Castelnaudary.
Initially a popular and very hearty dish, Cassoulet evolved in the 16th century thanks to Catherine de Médicis. Under the reign of this Countess of Lauragais, the original bean was replaced by white beans.
Originally, the original Cassoulet was made with pork or duck confit.
Many recipes exist in the south-west:
- Toulouse: confit and Toulouse sausage
- Carcassonne: no confit, no sausages, red partridge and pieces of lamb
- In Ariège: with Pamiers beans instead of white beans, pork or fattened duck (it is then called "Mountejado" or "Mongetada").
- Tarn and Albi: a mixture of a little of everything
- Lingot beans 32%, sauce, Toulouse sausage 20%, duck confit from France 19%.