Le Cassoulet de Toulouse


Preparation info

  • Serves

    12 to 16

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

It was in the 1930s that a legendary chef single-handedly raised Cassoulet from an obscure but agreeable country casserole to international status. Prosper Montagné, editor of the first Larousse Gastronomique (and much else), was a native of Languedoc and devoted no fewer than sixteen hundred words to the local specialty. He distinguished three styles: “that of Castelnaudary (the earliest and most prestigious) has as a base, fresh pork, ham, pork hock, fresh sausage, and pork rind; that of