David Campigotto seemed unnerved that I was taking my cassoulet to go. “If you cover the beans while they’re hot it can make them pass out,” he told me, insisting I leave the lids ajar on the two ...

In South West France, cassoulet is more than king: it’s God Himself. That’s according to the celebrated belle epoque chef Prosper Montagné, anyway — and almost a century after he said it, no one’s ...

Jean-Claude Rodriguez, head chef of the restaurant Chateau Saint Martin in Carcassonne Cassoulet, the stick-to-your-ribs staple of French cooking combining beans and duck -- at least in the original ...

When chef Romain Brard won the 2023 Toulouse Cassoulet World Championship, previous winners warned his life was about to change. They were right. Brard normally served 10 to 12 bowls of cassoulet a ...

When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg ...

Cassoulet’s origins are famously contentious—the French towns of Toulouse, Castelnaudary and Carcassonne all claim priority when it comes to whose clever peasants first thought to stew dried beans, ...

Cassoulet can feed an army and it led to wartime triumph for the French, one legend claims. It's still a crowd-pleaser today. It comes out of the oven bubbling, with a golden crust revealing confit ...