Cassoulet de Toulouse

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This version of cassoulet is based on a recipe by the patron of Restaurant Émile in Toulouse, on the Place Saint-George, right in the heart of the city. Émile is at ease with itself, has a warm and uninhibited feeling, an interior bordering on the flowery and a maître d’ who is ‘bien dans sa peau’ and loves his customers, his food and his work, showering all with jokes and encouragement. The customers themselves are businessmen in jackets, which they immediately take off, and smart, beautiful Toulouse businesswomen tucking into huge earthenware dishes of fish soup and cassoulet as they smile and raise their fine black eyebrows.

Rather timidly, I have left out the 80g of aged pork fat that is added in the original recipe, but it could be put in.

Ingredients

    Method