MAIN COURSES

Cassoulet

Cassoulet is the great specialty of the southwest (origin of Toulouse). Its name comes from the terracotta dish in which the ingredients are cooked before being served. It consists of a stew of butter beans cooked until they melt in the mouth, then added duck legs, lard, ham, sausages and a few vegetables (carrots, leaks). A lid is sometimes put on before putting in the oven and served in a special dish.