Cassoulet

cassoulet

The Cassoulet is a famous French dish native from the Southwest of France, named after its traditional cooking vessel, the ”cassole” which is a deep, round, earthenware pot with slanting sides. Depending on the region, a lot of different recipes exist, but the most famous one is from Castelnaudary: this cassoulet is made with lingots beans, pork sausages, duck meat and a cooked sauce with tomato, garlic and pepper.

Its history dates back to the Middle Ages during the Hundred Years War (1337-1453). During the siege of Castelnaudary by the English, the besieged had to gather all the available food (pork, beans, confits, sausages, meat) to make a gigantic stew to rejuvenate the combatants. Thanks to that, they had been able to defeat the invaders and to liberate the city. This legend confirms that the Cassoulet is a real defender of French values.

Today, this dish is still a great meal to share with family, during a cold Sunday’s winter.

Besides, the Cassoulet is a local dish for a local sport: it is indeed traditionally associated with Rugby. Back home, after a hard game, all the players and their family gathered and share a giant Cassoulet to celebrate victory.

The Cassoulet of La Belle Chaurienne, which enjoys an excellent reputation, is one of the best known in France. The history of this company is closely linked to Cassoulet and dedicated to it for the past fifty years.

La Bastide is proud to be their sole distributor for Australia.