Cassoulet is a rich, slow-cooked casserole originating from the Languedoc region of southern France, near the city of Carcassonne. Its name comes from the casserole dish it is traditionally cooked in, known as a "cassole."
The history of cassoulet can be traced back to the Middle Ages, with its roots possibly linked to the Crusades when returning soldiers brought back new cooking techniques and ingredients. Legends suggest that during the siege of Carcassonne, the townspeople made this dish to feed the defenders, using whatever ingredients they could find.
The core components of a traditional cassoulet include:
There are several regional variations of cassoulet:
The preparation of cassoulet involves:
Cassoulet is more than just a dish; it's a cultural emblem of French cuisine, particularly in the Languedoc region. It's often associated with communal eating, symbolizing warmth, comfort, and sharing. The dish has been the subject of much debate over its 'true' ingredients, with towns claiming their version as the most authentic.