The Castelnaudary cassoulet

Guide of the Aude

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Castelnaudary is the world capital of cassoulet. The tradition there is really strict! To make a good cassoulet, it is first necessary to have a cassole (large bowl) in clay and of excellent quality. Secondly, all the produce needed to make cassoulet has to come from the region. Next, the cooking must be gentle and long. Finally, the ingredients must be beans, duck or goose, pork knuckle and chops, Toulouse sausages and pork rind.

Which makes Castelnaudary an essential destination if you want to try cassoulet with confit of duck or goose. Furthermore, numerous restaurants and shops there offer this speciality and it really is excellent!

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