Cassoulet is a stew from Languedoc in southern France, made by simmering white beans, bacon, salt-cured meat (confit), and sausages together. Traditionally, the dish is also baked in the oven, which creates a crust that is repeatedly stirred back into the stew. A good cassoulet should contain seven crusts.
Cassoulet owes its name to the preparation in a "cassole", a stoneware or earthenware pot. At least three cities dispute the origin of cassoulet: Castelnaudary, Carcassonne, and Toulouse.
If you haven't yet dared to try this hearty "bean stew", now is the opportunity to discover this rich delicacy, because a cassoulet is just right for the Berlin winter!
Cassoulet Tasting
Friday, December 9, from 5 to 8 p.m.
The event will take place alongside regular sales, and as always, registration is NOT REQUIRED!
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You can find the full program of our autumn/winter tastings here or by clicking on the flyer.
