The Cassoulet"..Cassoulet is the god of Occitan cuisine..."
CASSOULET is par excellence “The Dish” of the locality which identifies the region in the same way as Choucroute, Bouillabaisse, Tablier de Sapeur, etc.
Chefs, rightful heirs to the skill, are able to orchestrate Cassoulet thanks to their culinary talent and their respect for the traditions which motivate them.
These men and women at their piano deploy traditional crafts to maintain, pass on and offer a bouquet of flavours that can be created only through the use of distinguished local products, something which is overlooked more and more in the production of so-called modern food.
The love of a job well done, the personal touch and the skill acquired on a daily basis intensify the revival of interest in and the continuity of a dish they are particularly fond of.
> to know the ingredients of the cassoulet
> go to recipes of cassoulet story of the cassoulet
the cassoulet of Carcassonne
Cassoulet is the god of Occitan cuisine; the Universal Cassoulet Academy situates it between Narbonne and Toulouse and most people if questioned would say that it is the traditional dish of the south-west of France.
Although cassoulet originally earned its colours in the south, it must be acknowledged that today it is universally renowned.
There is no one single recipe for cassoulet: each chef along the Cassoulet Trail has his own recipe which is passed down through the family, regional, a product of his own experience, his personal touch and his love of good food.
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According to the members of the Universal Cassoulet Academy, Head Chefs and ardent gastronomes who are advocates and champions of this regional speciality, the objective of the Universal Cassoulet Academy is to promote Cassoulet and the ingredients involved in its creation
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