Cassoul-YAY (Cassoulet)

Three Days to Perfection: Crafting the Ultimate Cassoulet

My dream is to die with an oven full of cassoulet. ~ Étienne Rousselot

Cassoulet, the quintessential French peasant dish, features pork, sausages, beans, and confit slow-cooked under a sumptuous golden crust. It is a testament to the art of patience and the rich, deep flavors that can only be developed by cooking at a grandmotherly pace. Crafting an authentic cassoulet requires a commitment of 3 days to make it properly. Take the time and enjoy the process.

The famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956, video by Francois

I am going to lead you to a little tavern on the rue Vavin, Chez Clemence, which makes only one dish, but what a superb dish it is!… To be good, it must have cooked very slowly for a long time. Clemence’s cassoulet has been cooking for over 20 years. She replenishes the pot sometimes with goose, sometimes with pork fat, sometimes she puts in a sausage or some haricot beans, but it is always the same cassoulet. The basis remains and this ancient and precious substance gives it the savor one finds in the paintings of the old Venetian masters, in the amber flesh tints of their women…