7Cassoulet
Named after the traditional pot it’s cooked in, Cassoulet is a slow-cooked casserole from the southwest of France, particularly popular in Toulouse. It includes white beans, duck or goose confit, pork, and sausages, simmered to perfection. The ingredients create a rich, filling dish that’s perfect for colder months. Each region in the southwest has its own variation, but the essential slow-cooking technique remains.
Best Paired With: A robust red wine, such as a Cahors or a Côtes du Rhône, to stand up to the hearty flavors.
