The southwest is a region known for its brilliant uses of duck and geese and is home to other classics such as garbure, Perigord truffles, Bordeaux wine, Roquefort cheese … it’s a long list. It’s also one that can cause even the most mild-mannered of Frenchmen to get their panties in a bunch, arguing over le vrai cassoulet.Ĭassoulet hails from the Languedoc in southwest France. Whoever established this combo of beans, hunks of garlic sausage, confit of duck and other porky bits was a genius.Ĭassoulet is one of those dishes we talk about as having humble origins, roots in peasant cooking. When I eat a good cassoulet, all seems well with the world. But it’s not much more complicated than that. There are also duck or goose parts involved.
I’m talking about cassoulet today, the French version of pork and beans.
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