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Things to do in the Languedoc:   Food:   Regional Specialities:   Main Courses   Cassoulet

Cassoulet is a casserole with beans and meat, often including duck, or Toulouse sausage, or both. (originally from Castelnaudry which still specialises in it).  

Cassoulet is (according tothose who like it) one of the crowning glories of Languedoc's cuisine.  

The basic ingredient is 'lingot' beans, which is mixed with confit d'oie (goose conserve), garlic, pork sausage and rind, and sometimes partridge or mutton, depending on the local recipe and availability.

The whole thing is slow-cooked in an earthenware pot or 'cassole'.   This dish, a speciality of the Aude département, exists in a variety of forms from Narbonne to Castelnaudary, but Castelnaudary lays claim to the original recipe.

Enthusiastes might like to contact the:  

    Grande Confrérie du Cassoulet de Castelnaudary,  
    113, allée des Sycomores,  
    11 400 Castelnaudary,  
    Tel: 33 (0)4 68 23 66 73
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Languedoc Food Specialities: Cassoulet.

Food in the


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