Cassoulet

This traditional bean- and meat-based dish from the southwest of France comes in three versions, and each version is a separate dish in its own right. The name cassoulet comes from the name of the dish used to prepare it, called a cassole.

The dish is braised for hours in this glazed terracotta casserole pot at a low temperature until the meat and beans are soft enough to melt in your mouth. Three cities claim to be home to the original recipe, and while they are eternally striving for the title of “best cassoulet”, all agree on one thing – this dish is held sacred in the Lauragais region.

One version comes from Castelnaudary, and is based on white kidney beans with pork products such as smoked ham, spicy sausages, and pork shoulder. Cassoulet de Carcassone adds chunks of mutton, lamb, partridge, or quail, while cassoulet Tolousain combines duck or goose confit with all of the aforementioned ingredients.

This staple of French comfort food is best enjoyed on a cold winter day and it is recommended to accompany it with a glass of fragrant, full-bodied red wine.