Lise Timmer

"Get a taste of French southwestern delights by digging into the Cassoulet or Meuniere."

James Halliday

"The tete de veau was filling, the cassoulet brought me to a complete standstill. It’s possible to take the view that once you have eaten cassoulet you don’t need to go back a second time; if I had taken that view, I would have been much the poorer gastronomically. The beans and sauce had a creamy viscosity which challenged the two types of sausage and duck for supremacy."

Consuelo Blocker

"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!"

April Liz

"I went with the cassoulet, which was just darling as it was served in its own pot. White beans, duck, sausage, oh my word it was perfection."

Janelle Maczonis

"Whenever my husband and I are in Paris, we stop at our favorite bistro smack dab in the middle of the 7ème, Fontaine de Mars, to enjoy this special meal."

Cristina Nehring

"Finding the Best Cassoulet in Paris: La Fontaine de Mars - And indeed, the smoking concoction—often served in sufficient quantities to share as a couple—warms and rouses you from within."

André Balbo

"Served in a cute cast iron casserole, cassoulet, which is a declared specialty of the Fontaine de Mars, fits the bill! Duck confit and Tarbes beans, simmered for a long time and therefore melting, Toulouse sausage. An excellent address."