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The Cassoulet is a typical French dish. Its history would go up with the Hundred Year Lasting war, in the XIVth century and it would have been born at the time of the siege of the town of Castelnauday by the English. To give strenght before the battle, the inhabitants of the capital of the Lauragais region would have prepared a gigantic stew made up of all their stock of beans and meats of all kinds (geese, pigs...). This meal worthy of Pantagruel would have made it possible to the French to gain the victory.

The Cassoulet of Castelnaudary is composed of haricot beans, sausage of Toulouse, a piece of goose or duck confit in its grease, a piece of pig, pork rinds and of duck or goose grease. It draws its name from the "cassole", a hollow dish out of terracotta which, with time, changed to give its name to the cassoulet. Delicious heated, it became the traditional dish of south-west before gaining the tables of whole France.

The true Cassoulet recipe

credits photo : © Marie Capitain -

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With, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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