{"id":2781,"date":"2019-09-06T09:09:14","date_gmt":"2019-09-06T09:09:14","guid":{"rendered":"https:\/\/devourparisfoodtours.com\/?p=2781"},"modified":"2024-07-31T13:24:17","modified_gmt":"2024-07-31T13:24:17","slug":"cassoulet","status":"publish","type":"post","link":"https:\/\/devourtours.com\/blog\/cassoulet\/","title":{"rendered":"Cassoulet: The Rags to Riches Story of Southern France’s Most Famous Dish"},"content":{"rendered":"\n

This post is part of our Behind the Bite series<\/a>: deep dives into the dishes that we can\u2019t stop thinking about.<\/em><\/p>\n\n\n\n

Battles have been won\u2014literally\u2014on the shoulders of cassoulet, a hearty ragout from southwestern France. <\/h3>\n\n\n\n

And to be honest, we can understand why. Nothing hits the spot quite like a hearty serving of cassoulet, especially in the winter\u2014it\u2019s the ultimate comfort food.<\/p>\n\n\n\n

So what\u2019s the story behind this French favorite, anyway? <\/p>\n\n\n

\"Nothing<\/figure>\n\n\n

Photo Credit: Eric Hossinger<\/a>, Text Overlay: Devour Paris Food Tours<\/a><\/em><\/p>\n\n\n\n

The humble history of cassoulet<\/h2>\n\n\n\n

As legend has it, the dish dates back to the Hundred Years\u2019 War (which in reality lasted more than 100 years\u2014from 1337 to 1453) between the French and the English. <\/p>\n\n\n\n

During the siege of the city of Castelnaudary, peasants, facing starvation, were said to have thrown whatever they could find\u2014beans, duck, sausage and other odds and ends\u2014into a pot called a cassole<\/em> to create a stew. They then put the big pot into the oven, and ate the heaping dish that emerged. <\/p>\n\n\n\n

Their communal mindset paid off. <\/p>\n\n\n\n

\u201cAfter eating the cassoulet, they had enough energy to chase off the English,\u201d Bethany Est\u00e8ve, a conference guide at the Castelnaudary Office of Tourism<\/a>, says of the legend. <\/p>\n\n\n\n

\"Cassoulet
Castelnaudary still serves the best cassoulet in France hundreds of years after the dish was created there. Photo credit: Richard Pearson<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

Although it was developed in the region of Occitan, cassoulet is actually an adaptation of a Middle Eastern ragout, Est\u00e8ve says. <\/p>\n\n\n\n

It wasn\u2019t until the 16th century that the fava beans in the original recipe were replaced by white beans, which were believed to contribute to women\u2019s fertility. In fact, it was French noblewoman Catherine de Medici, mother of more than ten children, who was said to have popularized the dish during her time as the Countess of Lauragais.<\/p>\n\n\n\n

Originally considered a peasants\u2019 dish, and not a part of high class French cuisine, cassoulet made its way to upscale Paris bistros<\/a> in the 19th century. Restaurant des Fr\u00e8res Proven\u00e7aux, founded by three brothers from Marseille, introduced Parisians to a number of southern French dishes, including cassoulet and the Marseille specialty bouillabaisse<\/a><\/em>.\u00a0<\/p>\n\n\n\n

Castelnaudary, in particular, was recognized for its cassoulet in the early-20th-century French restaurant guide \u201cLe Tour Gastronomique de France,\u201d a precursor to the Michelin Guide of today. <\/p>\n\n\n\n

The official cassoulet recipe (and regional variations)<\/h2>\n\n\n\n

Castelnaudary is widely regarded as France\u2019s capital of cassoulet, and it\u2019s the only place in the world that can claim to hold the official recipe<\/a>. Set on a bed of white beans, cassoulet is a ragout composed of regional sausage, several pork-based pieces (including pig\u2019s foot, skin, and shoulder), duck leg and an assortment of vegetables and garnishes. <\/p>\n\n\n\n

All of the ingredients can be found in southwestern France, though different cities in the region, such as Castelnaudary, Carcassonne and Toulouse, have all adapted their own particular version of it. In Toulouse, they add tomatoes and bake bread crumbs on top. In Carcassonne, cassoulet is prepared after the hunt, so the dish is filled with game animals, as opposed to those found on a farm. <\/p>\n\n\n\n

\"Cassoulet
Despite regional variations, traditional cassoulet from southern France has changed relatively little throughout the centuries. It’s still good, honest home cooking at its core. Photo credit: Isabelle Hurbain-Palatin<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

A changing classic: cassoulet in modern France<\/h2>\n\n\n\n

Today, the dish remains a major draw for the otherwise sleepy town of Castelnaudary. <\/p>\n\n\n\n

Located almost equidistantly between Toulouse and the Mediterranean coast, Castelnaudary\u2019s economy relies heavily on the dish. More than 10 local cassoulet factories ship canned cassoulet across France, and dozens of local restaurants serving the dish cater to visitors. The Local reports<\/a> that 90 percent of the highest quality cassoulet is produced in Castelnaudary. <\/p>\n\n\n\n

\u201cWhen people come into the tourism office, we ask them, \u2018Why did you come to Castelnaudary?\u2019 The answer\u2019s always: \u2018We came to eat cassoulet,\u2019\u201d Est\u00e8ve says. <\/p>\n\n\n\n

That said, Castelnaudary is no longer the only place to test out the hearty stew. In Paris, modern chefs, such as those at L\u2019Assiette<\/a>, experiment<\/a> with unique ingredients like lamb neck and garlic sausage. The dish can even be found as far away as New York City<\/a>. <\/p>\n\n\n\n

\"Plate
A modern, deconstructed take on cassoulet. Photo credit: jules<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

Despite the globalization of cassoulet, its history and culture remain unique\u2014and treasured\u2014in southern France. <\/p>\n\n\n\n

2019 marked the 20th anniversary of the Fete du Cassoulet<\/a>, a party thrown in the name of the regional delicacy. More than 60,000 eager visitors descend upon the town to check out the late summer event. <\/p>\n\n\n\n

And in May of the same year, the so-called Academie du Cassoulet, a school dedicated to the dish, hosted<\/a> its 21st \u201cAssembly General\u201d to discuss culinary developments related to cassoulet.<\/p>\n\n\n\n

For those who can\u2019t get enough of the main dish, there\u2019s one more cherry on top: cassoulet ice cream<\/a>. <\/p>\n\n\n\n

\u201cIt\u2019s a bit heavy,\u201d Est\u00e8ve adds. \u201cBut it\u2019s very good.\u201d <\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

This post is part of our Behind the Bite series: deep dives into the dishes that we can\u2019t stop thinking about. Battles have been won\u2014literally\u2014on the shoulders of cassoulet, a hearty ragout from southwestern France.  And to be honest, we can understand why. Nothing hits the spot quite like a hearty serving of cassoulet, especially […]<\/p>\n","protected":false},"author":58,"featured_media":2784,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_oasis_is_in_workflow":0,"_oasis_original":0,"_oasis_task_priority":"","inline_featured_image":false,"footnotes":""},"categories":[2199,2205,1329,1330],"tags":[],"ppma_author":[2355],"class_list":["post-2781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bordeaux-blog","category-food-and-drink-in-bordeaux","category-food-and-drink-in-paris","category-paris-blog"],"acf":[],"yoast_head":"\nDevour Tours<\/title>\n<meta name=\"description\" content=\"It's hard to pick a favorite French food, but cassoulet is definitely up there. 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