Market Stand · Bean & Duck Stew Cup
Cassoulet en Gobelet
🥘
Photo coming soon
Purists in Toulouse, Castelnaudary, and Carcassonne each claim their town invented the 'true' version, and the rivalry over the recipe is still half-serious, half-real.
Cassoulet is a slow-cooked stew of white beans, duck or goose confit, and sausage, traditionally baked for hours in an earthenware pot. At markets and festivals it's ladled into paper cups for eating on foot, crust and all.
Why it's made this way: It grew out of Languedoc farmhouse cooking, where preserved duck and dried beans could feed a household through winter, long before it became a festival showpiece.
More from France
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.