Cassoulet from Castelnaudary 2.700kg

Composition: beans, ingots from France, confit duck meat (for its quality, we only confit duck leg) from France, sausage and pork from France, rinds, tomato, salt, pepper, spices, sulphites tracks. Chef's advice: arrange the cassoulet in an earthenware dish, leaving the sausages exposed. For my part, I add half a glass of water. I let it brown in the oven while I go to my cellar to look for Corbières or Minervois to accompany it. It is the king dish of Castelnaudary, from the local tradition. It owes its name to the container in which it simmers: the cassole. The legend: the cassoulet was born during a siege of which the Chauriens were the martyrs in the Middle Ages. Faced with a lack of food, they brought together and simmered all the last foodstuffs they had left, thus giving birth to the famous cassoulet of Castelnaudary. Enjoy your lunch !