WHERE TO EAT The best Cassoulet in the world (according to food experts)

"Their cassoulet recipe is 50 years old (there’s never been a reason to tweak it!)."

"On a raw night, the maitre d’hotel counselled cassoulet as one of the house specialties. It was magnificent, too, since the crust was a crispy skin of savoury lace, the white beans were al dente, the Toulouse sausage was succulent, and the sauce was irresistibly redolent of duck fat rendered by the confit de canard (duck preserved in its own fat) the sturdy ceramic casserole also contained."

"The menu privileges the southwest of France (a seriously good cassoulet), as well as Lyon (great charcuterie and tripe dishes)."

"Then finally the cassoulet made in an iron pan. WOW!!!! I craved Cassoulet, a stew made with meat and beans, and promptly asked my dear, connoisseur friend, Lucia for help. Her suggestion was spot on!"

"Cassoulet. The haute couture of the genre, with a divinely melted taste of duck fat. Tarbais beans with herbed bread crumbs and meat variations: duck leg, pork ribs, lamb chops, rind sausage. Obviously perfect cooking and generous portion."

"Another favourite with the locals for a simple, hearty, well-priced dinner is tiny restaurant Le Trivalou on Rue Trivalle, the ideal place to try local dishes such as cassoulet."

"The cassoulet at this place is divine. Everything is cooked slowly, and the result is a cassoulet with a very tasty and creamy sauce and lightly browned with breadcrumbs. Duck meat is actually confit (cooked to its own fat slowly), and melted into the dish. I swear, I didn't even need a knife!"

"The chef turns out good cassoulet."

"They serve top-quality authentic French cuisine – their steak is excellent and so is their cassoulet, which is considered by some to be the best in the city."

"Drawing deeply from the meat-heavy comfort food found in maple sugar camps, the team makes an amazing cassoulet."