CASSOULET BY FRANCK PUTELAT MOF 2018, 720G

Cassoulet remains the emblematic dish of the South-West. Composed, among other things, of pork (shank, breast), South-West duck confit and Tarbes beans. This canned cassoulet was imagined and created with Franck Putelat, Meilleur Ouvrier de France 2019 and double-starred in the Michelin guide. You will find in this preserve good local products with a recipe developed with this ambassador of French gastronomy. There are many dishes or stews made from beans or beans around the world. A dish of medieval origin is févoulet, which is a fava bean cassoulet. The Brazilian cassoulet is called feijoada, but is accompanied by rice: it is made up of black beans, you can find offal, salted pork shoulder, dried beef and chili. Fabada asturiana, or Asturian cassoulet, is eaten in the northwest of Spain. It is made with a bean specially grown in the region, the faba, or Asturian bean. In the West Indies, we cook a cassoulet with dried soap peas. In Catalonia, faves ofegades is a cassoulet which is still made with beans and which has the same origin as Occitan cassoulet. In Poland, there is a version of cassoulet called fasolka po bretońsku (“Breton-style beans”), made with white beans, garlic sausage and tomato sauce. In Quebec, baked beans are a traditional dish, composed of beans simmered for a long time with bacon. The three main variations are: tomato sauce, molasses and maple syrup. This last variation is very popular at the sugar shack. The plus of the product: a traditional cassoulet made by a starred chef and Meilleur Ouvrier de France. Cooked in our workshop from fresh products, without preservatives. Preparation tip: heat gently in a saucepan. Gaillac, Marcillac, Cahors or Madiran… Red wines from the South-West go perfectly with cassoulet. We then play the local and classic pairing, adopted by the region's gourmets since time immemorial. Find the other emblematic dishes made with this great chef: The garbure Toro's guardian