For some, nothing beats a cassoulet in winter. White beans; confit duck, pork, or goose; and pork sausage go into this hearty French dish from southern France.
It is both fun and serious business, and the Académie Universelle du Cassoulet promotes the dish throughout the world. A cassoulet route was created, from the city of Narbonne to Toulouse, and a merry little hymn even created to sing its praises (see Academie-du-Cassoulet.com).
Benoit's cassoulet. Pierre Monetta
