No French dish is more steeped in history, myth and religion as is the cassoulet. Natives of southwestern France's Languedoc region link their very cultural identity to the archetypical peasant dish, a rich, earthy casserole of beans, meat and herbs.
Cassoulet is said to date back to the 14th century siege of Castelnaudary during the Hundred Years' War, when citizens created a communal dish so hearty their revivified soldiers sent the invaders packing. But since then several cities have laid claim to the true recipe. In a conciliatory gesture, chef Prosper Montagné decreed in 1929 that "God the father is the cassoulet of Castelnaudary, God the Son that of Carcassonne, and the Holy Spirit that of Toulouse."
If you don't know ( Shame on you) A cassoulet is a hearty, rustic stew of white beans, meat, sausage, poultry, and bread crumbs. The beans provide a creamy base for the assorted meats, and the bread crumbs add a crisp counterpoint, creating a harmonious balance of flavors and textures and is baked For several hours and is traditionally served in an earthenware vessel called a cassole, from which the dish derives its name.
In France, there are hundreds of restaurants that claim they make the best, but for me, in Paris, there is only one...D'Chez Eux. My favorite restaurant in Paris - hands down!
ah! D'Chez Eux - You'll know when I stop dining there, either I am dead or the owner, Jean-Pierre is".
MMMMMmmmmmm
ReplyDeleteMaybe a Pimms#1 would be good with this??
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