{"id":1108,"date":"2016-12-02T11:17:44","date_gmt":"2016-12-02T16:17:44","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/toulousain-cassoulet\/"},"modified":"2026-09-05T09:03:06","modified_gmt":"2026-09-05T13:03:06","slug":"toulousain-cassoulet","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/toulousain-cassoulet\/","title":{"rendered":"Cassoulet toulousain"},"content":{"rendered":"

\ud83c\udfc6 The legendary dish I wanted to master<\/strong><\/h3>\n

I heard about cassoulet for years before I ever cooked one. A mythical dish, told like a family story in the South-West of France, with its rival towns and its village feuds. I had to try. My first attempts gave me decent beans and an ordinary crust, nothing more. I started over. Several times. Then one night, pulling the pot out of the oven, I knew I had it. This is the recipe I’m proudest of on the whole site.<\/p>\n

\ud83c\udf41 Maple syrup in the soak<\/strong><\/h3>\n

Nobody does this. It’s exactly where my cassoulet toulousain breaks away from every other one. The white beans spend the night in beer and maple syrup before they ever see a burner, so they drink the flavour in instead of just swelling up. The seasoning starts at the very beginning, not at the end when it’s too late.<\/p>\n

What you get is a bean that tastes like something all the way through.<\/p>\n

\ud83c\udf7d\ufe0f Cassoulet is a dish for company<\/strong><\/h3>\n

It feeds ten and it takes a day. This is not a Tuesday night dinner. It’s a table dish, a heavy pot set down in the middle, people going back for seconds. The duck confit and the sausages sitting on top, the browned crust cracking open, everyone leaning in to look before they even have a plate in front of them.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udfc6 The legendary dish I wanted to master I heard about cassoulet for years before I ever cooked one. A mythical dish, told like a family story in the South-West of France, with its rival towns and its village feuds. I had to try. My first attempts gave me decent …<\/p>\n","protected":false},"featured_media":10527,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"cassoulet","_yoast_wpseo_title":"Authentic cassoulet toulousain","_yoast_wpseo_metadesc":"My homemade cassoulet toulousain: white beans, duck confit, sausage and pork slow-simmered for hours. 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