How To Make a Cassoulet step by step | French Cooking academy visit south of France

How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made
This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce.
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Recommended items for this recipe
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Great all purpose earthenware dish : amzn.to/2frpW9J
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Cooking time and tips:
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The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.
The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.
After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .
Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.
Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn
the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.
A traditional cassoulet has to be cooked in a Cassole (Earthware) pot
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The story
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Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples (bit.ly/2jxBmtC) the town of Revel, France.
After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.
The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.
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About the French Cassoulet:
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The name "Cassoulet" from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.
It is important to note that there is 2 "schools" in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.
in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet
For more information on Chef Jerome Roussillon please visit his website: www.lapoelee.com
www.convert-me....

[@chilldude30]

You're doing your lovely country a great service keeping amazing french food recipes and culture alive and bringing it to the world. Thank you from England! 🇬🇧 🇫🇷

[@RovingPunster]

Cassoulet is one of those special occasion Sunday 'ark of the covenant' style stews that, when done well, people tend to remember for the rest of their life. If someone makes cassoulet for you, it's either because they either have something to prove culinarily, or it's because they truly love you. One of my Wife's friends did a really memorable version for us almost 20 yrs ago in their house's Colonial era fireplace hearth (!!) - not just the stew, but also the prep, the appetizers, sides, and of course dessert.

[@christinamollman9355]

Once upon a time, I made cassoulet "American-style," and it was very, very good. Since, I made it my mission to study the cassoulet, purchase a cassole (not an easy endeavor in America) and to search for the most authentic version. If making something half-way with second-rate ingredients was good, then imagine how delicious a perfectly made French cassoulet with the best ingredients and homemade stock might be. I have since had disappointments in many chefs who use bread crumbs (because I am on the pierced skin side of the cassoulet wars) or sway too far away from the traditional. Seeing this video reaffirms my belief that your videos are the best learning tools out there! Thank you for giving me the inspiration to love and to prepare real food in a way that brings excellence. This was fabulous!

[@khaelamensha3624]

Congratulations from France! Wish you the best in life and in your cooking!

[@juxbertrand]

Bravo. Le Cassoulet est libre, don't hesitate to share this meal with your own local products. Salutations.

[@be_you2023]

Thank you for this video. My husband is from the Pays Basque region, so I could not get this wrong. After many hours of closely following the recipe and watching this video, I got a thumbs up.

[@johndough8219]

I'm one of the people who asked about this dish. Thanks for going the extra mile and showing us the traditional method. I'm making this for Sunday dinner this weekend!

[@FrenchCookingAcademy]

John Dough ah great I am glad to hear that. And to be honest this video is dedicated to you all who like or want to know how to make a cassoulet. 😀😋

[@zephyr84]

I was in France for about three weeks for my graduation trip and the cassoulet I had in Carcassonne remains one of my favourite food memories ten years on!

[@rwatts2155]

Interesting how we have great memories based on great food. I have many fond food memories but I think my favorite from France is the simplest. I had my first Croque Monsieur at a little cafe' in Fontainbleau. I loved the cassoulet that I used to get at a small French restaurant in Old Town, Alexandria, Virginia. The restaurant is gone now but my memories are alive and well!

[@tb4l747]

did it taste burnt?

[@KhandyCnylesojk]

Carcassonne It's one the best Cassoulet in all France!

[@thesolaraquarium]

Carcassonne/Castelnaudary is the best version imo - but I am biased, family comes from there. I have heard heated discussions in restaurants about this topic - they never manage to change my mind. Duck is the best.

[@ramonloza3631]

is mexican food @@KhandyCnylesojk

[@Larryloafer488]

This is the most authentic Cassoulet I have seen, visited SoF a few times, I will have to search out Jeromes restaurant, thanks for this video. Excellent.

[@FrenchCookingAcademy]

+Michael B hi there thanks for watching Jerome has a table d'hôte which is not the same as a restaurant his main activity is chef at home where people hire him for a night or a week to cook for them some top dishes

[@Larryloafer488]

French Cooking Academy Ok thanks, well at least I have found your channel to enjoy.

[@deendrew36]

French Cooking Academy that is super interesting. I wonder if we have the same kind of service in Canada....

[@eitherphone]

+Michael B, at the end of the video, there comes the link of the website www.lapoelee.fr/ Hope it helps 😉

[@craigmetcalfe1749]

Tres Bien! I hope the French never lose their heritage of fine food and wine. Merci Stephane'!

[@amhaize]

I have family in the region of Toulouse myself. I'm not very old but I remember village banquets, when I was a little boy at my grandmother's house, there was the traditional French music "ball-musette" and they served the traditional Cassoulet... :)

[@teamcrumb]

dear god. Viva la France

[@The_Gallowglass]

Meat, meat, more meat, butter, fat, more fat, skins, meat...beans, lots of fat, lots of protein. Wont have to eat for a few days!

[@cerdic6867]

*Vive

[@redjalapeno5714]

@@The_Gallowglass I stay away from most of the things you listed, but I think I could dive into this dish and hang out for a while.

[@MeanOldLady]

@@The_Gallowglass - Beware the results after... You'll have to nail it to a fence post & crawl away....

[@atticusfinch8652]

Wonderful to discover this. Great to watch. Cassoulet is one of my favourite dishes, and a true classic. You really need to go to France to get a truly great one. Last one I had was from a fantastic little brasserie in Paris near Les Invalides. I got a big smile from the waiter when I ordered it. I suspect it’s usually only the locals who do, not Scotsmen. It was epic! Superb channel, Vive l’Alliance et la Cuisine Française!

[@obviouslyurnotagolfer148]

I'm a professional chef from Arizona in America. I love food and cooking! Watching Chef Gerome putting the Cassoulet together and cooking it in the oven for hours, it brings goosebumps to my arms and tears to my eyes! The French and the Japanese are such masters in my humble opinion. Cheers everyone!!! 😋🤩😎🙌🙏💕🎊👏

[@benstephens6869]

This is my death row dish.

[@PlayaSinNombre]

Ben Stephens life goals!

[@SvenTviking]

With all those beans, they shut the switch on “old Sparky”, you’ll fart and the sparks will cause such an explosion, kill all the witnesses.

[@dojufitz]

Funny you say that I often ask people... you are on death row.... what is your final dish? For me Steak au poivre with a bottle of Red.

[@alangeorgebarstow]

@@dojufitz Deep-fried cod fillet in beer batter (fried in beef tallow); buttery mashed potatoes; mushy peas (properly made from soaked dried peas); parsley (bechamel) sauce.

[@MrAranton]

There no death penalty where I live and I'm not going to wait for cassoulet until I find myself on death row. However: Condemned to a life without cassoulet, I'd rather be on death row...

[@Levi_Skardsen]

I had this today from a local French restaurant. It had toulouse sausages and bacon lardons, and it had confit duck leg on top. It's one of the tastiest things I've ever eaten, but I couldn't quite finish it as it's very filling and rich.

[@deckiedeckie]

God knows I'm hurting...butI can't stop watching.....Muchas gracias!!....this is a work of art....Merci beaucoup monsieurs!!

[@bf7547712]

I just made a version of this. I can't believe how good it was. Beans? Beans!!!are sooo goood. Toulouse? sausage is excellent! Bought a can of duck confit, imported, and have so much left over duck fat! Lyonnaise potatoes are next! This is an incredible dish and it make sooo much for so little $$$.

[@maupointnandi1760]

I just want to thank you so much for all your recipes because I just moved to France and I'm always cooking for my husband, he is French.

[@kuma1939]

Merci Chef Jérôme, admirable maîtrise, et merci Stéphane pour avoir si gentiment partagé cette merveille. Vive la bonne table!

[@04sophiec]

In 1999, we visited Carcassonne and i can still remember having my first cassoulet- it was delicious

[@mamluki7160]

This is the best cassoulet 'how to" on YT. Bravo.

[@bjardin]

I did it based on this recipe, and turned out amazing. My French girlfriend loved it. I'm Hungarian. Thank you for this video!

[@beachbum4691]

This brilliant traditional cassoulet recipe makes a nonsense of all the other cassoulet videos, please thank the chef very much for making it available to the public, (absolutely wonderful stuff) :)

[@rickypalmer1142]

That might be the single best thing I've ever seen, I know it's the greatest version of this dish for sure. Bravo n thanku gentlemen. 🖤

[@madness42192]

I loved this video. As someone who’s studying french I loved hearing the chef speak and it was helpful for to hear your translation after. I’d love to hear some more french in your videos!

[@alainportant6412]

J'ai fait un gros caca ce matin.

[@moriamakiese2077]

Vive la FRANCE, I LOVE MY COUNTRY. WE HAVE THE BEST FOOD EVER

[@filipesilveira7404]

sorry but that's not true 😂

[@gasoreleons2728]

​@@filipesilveira7404😂😂😂😂😂😂😂😂😂😂

[@ktbushdan]

Made this this evening & it’s immediately gone on the “make this again list”! Absolutely delicious. Thankyou Stefan

[@user-td6fq7or8d]

Was it hard to make?

[@mirabai305]

I have half a dozen tea filters like that. I have never thought to use one in that fashion. I learned an awesome new trick! Thanks!

[@crashbandicootmate3312]

Me too, just found an old antique one in the cupboard, 😎😎😎

[@sssyogi5953]

Living in the 16th Arrondissement in Paris for ten years, has given me the appreciation for some of the finest food in the world...(I've been to 53 countries) and one of my all time favorites is Cassoulet. I've had it in Paris, in the South of France and all points in between...I LOVE it no matter where I have eaten it! This is a great recipe...the only problem is it's tough to find Tarbais beans here...

[@daynaandsteve]

Fabulous, thank you for doing this video. I can actually source most of everything in this recipe from my farm. I'm looking forward to making it.

[@traumagotmesick6750]

The recipes on this channel are fabulous, what you have here is pure gold for those that are passionate about cooking. Thank you for the struggle of bringing all this marvelous content!!!

[@lesterscrugs2272]

Those have got to be the most flavorful beans to ever exist.

[@QldChickenPuncher]

This food is giving me the fizz. I've had it once and I'll never forget it.. Thankyou!!

[@ophliablue]

Add vinegar for "The Winds" Love it. Beautiful recipe. I have had many American shortcut versions of this dish and always wanted to know what the real deal looks like. I can't wait to try it!

[@kathconstance4684]

Makes me want to move to France. Wonder where they serve this in Melbourne ... Terrific video, really shows us the time and effort that goes into French cuisine.

[@mork00001]

Wonder where they serve this in Huntington NY.?

[@barbaramurphy5606]

Ask Stephan if he will make it for you, he lives in Melbourne. If so, we will drive from Coffs Harbour for the feast!

[@tanya_thivier9]

I wouldn't recommand since they barely have any jobs.. :\

[@Lostouille]

​@@tanya_thivier9for english speakers in certains areas we do

[@tanya_thivier9]

@@Lostouille still very little

[@denison1969]

Insane. I so want to try this dish. The French know their stuff man. I'm dying watching this.

[@babssand642]

I lived in France and I admit this is one of the most amazing dish I ate there.

[@sfpastramiking]

So have you had one now? It’s one of my favorite dishes. Along with a tartiflette

[@UnfinishedSwing]

FINALLY a proper French cassoulet recipe. Been looking everywhere

[@Caracaraorangeberry]

i love you guys! from Portland Oregon! you me taught how to cook. cassoulet looks AMAZING

[@miavalgaerts7548]

Best cassoulet recipe I've ever seen! Thank you very much, 🤩🇧🇪🙋‍♀️

[@0playnicekids]

Lovely, much easier to understand than the instructions in Mastering the art of French Cooking.

[@libertycaps97211]

I love the French swagger with cooking. Those Frogs OWN food!!

[@komododrag5232]

Matt H right back at ya froggy(back hand slap)

[@eneryle]

@@komododrag5232 thanks from the frogs ;)

[@katerinakemp5701]

🤣🤣🤣🤣🤣

[@paulc5333]

Mercier Beaucoup Chef Jerome. Le recipe cest formidable. I am just 1 person living alone so I will have to do some serious scaling back but it is inspirational.

[@MSwaterbead]

I just love how the French slap the fat in their dishes and sauces, all kinds! I think I fell in love with the French cuisines.

[@FrenchCookingAcademy]

fat taste good 🙂👨🏻‍🍳👍

[@MSwaterbead]

@@FrenchCookingAcademy 😂Totally. Thank you for creating such great contents.

[@nitafields9629]

This cassoulet I look scrumptious!! Thanks to Chef Jerome and also to you as well🙏🙏

[@zekelucente9702]

Thoroughly enjoyed this episode.

[@MartinBlais]

How delicious and amazing does this Cassoulet look! Memories of our visit of the South of France. Thanks for sharing the recipe.

[@thesolaraquarium]

My favourite dish and memory of Aude Valley France (Carcassonne). Been making this for a few years in Australia NSW. The hardest thing for me (after I found a recipe - I use the Castelnaudary version available for free on line) was the BEANS and the 'couenne de porc' (pork pieces). I have found that American Lima beans work well, I only use them, and I use something fatty like a pork forequarter chop with white streaks of fat in it, cut in pieces, or neck chops, for the one part of the pork pieces and for the couenne I have found diced pieces of what the supermarket calls 'pork spare ribs' works well - it is pork with the fat and skin on it without the bone which can be bought everywhere. I often do a duck stock instead of chicken because I buy a whole duck to make a duck confit first - it is alot of work, but worth it if you are passionate about cassoulet as I am. One tip with the Lima beans - they are not cheap and sometimes hard to find, but I always manage somehow, IS TO NEVER USE BEANS OLDER THAN 2 YEARS OLD. If you use old beans they will never soften and you will waste 2 days in the kitchen. It is like eating little rocks. You never know that they are no good until towards the end so it is a terrible mistake to make. I have had endless arguments with my French Mother about the correct beans to use. She will always complain that the beans are not correct until she eats it and then has to admit that she cannot taste the difference, they are that good! I suppose for a cassoulet expert Lima beans would be noticeable but I am not that fussy and I can't taste the difference. She wants the original French beans but you can't buy them here. Any good pork sausage seems to work but if you can get Saucisse de Toulouse all the better. It is a real treat to see a professional do it - thank you so much for sharing. I am such a Cassoulet fanatic that on one trip to Narbonne France I ate one in summer, it must have been 35 degrees that day! I couldn't finish it but my Uncle did and I think the Chef was impressed. I get the feeling only crazy people eat this in summer, but it was on the menu so... My French Uncle told me that only crazy people order this dish in summer. The Spanish dish 'Fabada Asturiana' is a close match to a cassoulet - just as good - almost identical.

[@aiai-j7i]

This looks ammaaaazing!! Forget cooking it myself..I am saving up for a trip to Southern France! :)

[@FrenchCookingAcademy]

AG if you do contact my friend Jerome Roussillon he does degustation tables as well . Visit www.lapoelee..com he does a range of excellent food. Reservation in advance only 😋👨🏻‍🍳

[@robinsss]

what type of juice is added near the end?

[@FrenchCookingAcademy]

Still the cooking juices from the beans. but that said you can use water instead.

[@robinsss]

you never said what type of juice you poured on the crusty top of the cassoulet ……………………...is it lemon juice?...………………………..lime juice?

[@orangemoonglows2692]

@@robinsss cooking liquid from the beans. that's what he said.

[@bigglesharrumpher4139]

I plan to make this for the family, and will be following this recipe and techniques. I am even growing the Haricot beans in the garden.

[@PandoraKyss]

God is a French chef.

[@RichDoes..]

I was trained in classical French cuisine.. I still flick through my Repertoire de La cusine, have to thank Escoffier for his hard work!

[@tonipalmisano123]

My favorite! I used to go to a local Bistro for this dish, but sadly Jean Pierre moved back to France. Thank you for this excellent recipe and instruction!

[@chespocket1756]

Going to Switzerland for Christmas/New year 2023 🎉 from SouthWest France (PERIGUEUX) this will be one of the most delicious dishes I’ll be making. ❤

[@3ll3Babe]

I miss France so much. I've never eaten well in America. I miss French cuisine so much.

[@teleopinions1367]

That is one of the great things about Europeans. They have been able to keep all their traditions. They eat local food, it tastes much, much better.

[@BobMcPike]

One of the most memorable meals I ever had was a cassoulet served in a restaurant in Toulouse. The ingredients were slightly different, but I gather each area has its own variation on the recipe

[@amhaize]

Yes here in France there are (to my knowledge) 3 regions who are traditionnaly attached to Cassoulet. That are Haute-Garonne (Toulouse) which is the one who uses sausages, Aude (Castelnaudary and Carcassonne which have different recipes) and even Gers. In addition it is possible to switch or add ingredients from another recipe (but then it's no longer the "official way" ^^) and chefs could also have their own variants...

[@thesolaraquarium]

If you want to start an argument in France you mention the best cassoulet, duck, goose or lamb? It gets them going... everyone has an opinion.

[@dojufitz]

Wow....a great Chef.

[@axiomist4488]

So now I know what a cassoulet is ! Man, that's a heavy dish. Very good !

[@garlicgirl3149]

I had no idea so intricate in the details and ingredients! WOW!

[@rikardo7t1]

Vinegar helps to avoid having "too many winds". 👍

[@warrenalexander5285]

I love cooking (and of course eating) cassoulet. I have a number of recipes from a number of chefs but it is always useful to watch videos like this and pick up a slightly different method, technique or perhaps a different ingredient.

[@steemdup]

Delicious!!! those beans look so GOOD!

[@bagh1704]

This is a work of art! Bravo!

[@kzgc8y3n]

I'm about to watch about 1 hour worth of Cassoulet videos in order to master the technique visually...and I will start with this one. Masterful. Bon Appetit!

[@Goodwithwood69]

If you want to be traditional, use what you have around, i used kidney beans, pork shoulder, smoke bacon,plain sausage and chicken thighs and beer and homemade chicken stock, it was supreme, as soon as someone chirps up and says it should have this and that in it they are closed minded and dont cook for them! Recipes have only been written down recently in our history, make it your own!

[@Goodwithwood69]

Ps love Chef John, he is a true cook!

[@thomashughes4859]

7:00 - WOW! In Mexico, we use a _"casuela"_ , which is curiously _la étymologie_ of the French word, _"cassoulet"_ ... I am so going to make this as we have everything except the _"haricort Tarbais"_ . I may have to use black beans, which also go very well with _porc_ . Merci beaucoup! Je vais cuisiner ça !

[@alexisdetocqueville9964]

You might try Cannellini beans - I believe Goya sells them.

[@bazalab]

Brilliant mouth watering dish!! Missing South of France!! Paradise.

[@user-rr1zt5go4q]

Thank you chef Stephane and chef Jerome ! Looks delicious. I will attempt to make this soon. Great channel Stephane !

[@atmm89]

wow this brings back so many family's memories in Toulouse and some fantastic meals ( this is 2021) and we are in covid Australia

[@ivyandroses4373]

The ingredients in this recipe makes me realize how much the grocery stores suck in the USA

[@evilpagan2342]

ivy and roses Yes, it‘d tragic. There are no good vegetables, it‘s all Frankenstein food. I‘m from Europe and I cry tears of joy when I go home and shop there. 🙂

[@hfidek8286]

@@evilpagan2342 plenty of good vegetables on store shelf in the sf bay area.

[@carolyndavid1959]

PERHAPS YOU HAVENT BEEN AROUND 50 STATES OF AMERICA. GO AROUND AND SEEK FOR YOURSELF! YOU HAD BEEN HIDING UNDER THE ROCKS!

[@ivyandroses4373]

@@carolyndavid1959 Ive been to every state. Ive stayed at every major city in the United States. I have a Calass A motorhome and have been retired since I was 43. Thats 22 years ago. I own a vinyard in France and I can tell you , The gourmey stores in the US = SUCK.

[@missarthemis]

Ivy and roses, you probably go to the wrong grocery stores. Go to the farmers markets, talk to local farmers, get food from there, and you will never disappoint :)

[@JessicaJones-me6sp]

When the kids were home I used to make my version of cassoulet often. Everyone loved it an it is very filling. I substituted chicken for duck, fresh kelbasa and ham with everything else he used. Except I made a bechamel sauce for the oven cooking.

[@bradmossman7201]

My first cassoulet was in Carcassonne. Downhill since then, but this looks great!

[@DJBuglip]

I had to make Cassoulet from a book once, at the hotel I was working in, but I'd never seen it done properly. Thank you for this, chef.

[@qkayaman]

Wow. This is the real deal.

[@crowdaddy13]

I made this recipe when this video first came out and making it again today. Excellent recipe and thank you Chef Jerome and Chef Stephane.

[@daisy8972]

I can't wait to try and make this! Will have to make my own duck confit though but I think it's going to be well worth all the time and effort. Thanks so much to you and the chef for this video!

[@FrenchCookingAcademy]

daisy8972 hi there thanks for watching . It is actually quite easy to make once you have the ingredients. I hope you will try it out . 😋👨🏻‍🍳

[@nathanbrown8911]

I get duck fat, duck confit, etc., from D'Artagnan...an online company. But making your own would be fun.

[@MOOSEDOWNUNDER]

This is truly awesome. Well done Chef.

[@urfan7850]

Amazing!

[@danb.9713]

Many thanks for your extra effort in making this video, and thanks to Chef Jerome for showing us a wonderful dish. Bravo!

[@guycalabrese4040]

You have to go to southern France to eat this. Just finding the proper and original ingredients would be hard for most people around the world. Also "l'ambiance" is very important for enjoying food and wine, saying that this dish taste a lot better in France with the right atmosphere and sorroundings than in my house... I gotta go there!

[@FrenchCookingAcademy]

+Guy Calabrese true it dies affect the experience its like pina colada always taste better on a tropical island then in a city bar 🍸🍸

[@sallyr.6891]

This recipe was on my video wish list!

[@nathanbrown8911]

I've only made French Cassoulet once and that was using a 'cassoulet kit' from mail order D'Artagnan. It was very good but different from your video. I don't think I used tomatoes. I want to try your recipe. Great....and very fun to watch video. Thanks! ...

[@mickeylin556]

"And of course, after that we go to the most important - the meat" Camera cuts to a zoo....

[@rajkinchakrobarty2433]

Funny

[@1sunstyle]

Oh man! This recipe and channel blew my mind. My new favorite channel! I'd love to hear about the history of the recipes. Who invented it, if it's known.

[@FrenchCookingAcademy]

in more recent recipes i do tell the history behind dishes

[@michelalbert5529]

When winter brings its cold weather in Quebec cassoulet is THE family dish to serve.

[@Free_Too]

What a great a recipe! I am going to make this for sure in my kitchen. I am big fan of your channel and highly recommend your videos to everyone I know interested in cooking.

[@FrenchCookingAcademy]

+David Atkinson thanks heaps for that. this is really a good way to have the channel growing 😀

[@neliborba101]

This looks so special, one would have to go to different stores to get the meats. The Duck fat is pricey around here, a small container of 6 oz costs $12.99. The pork rinds look delicious. This is almost like a Portuguese bean stew, cooked first on the stove and afterwards go in the oven to brown.

[@ryanhuntington9852]

Merci beaucoup. This will be fantastic and fun to make at home here in Minnesota.

[@Victor-pe8lj]

This looks amazing! Definitely going to try this. Cela a l'air incroyable! Va certainement essayer cela.

[@lolaparadis5465]

This cassoulet is the best quality I ever seen! 👌🏽👏🏽👏🏽👏🏽👏🏽

[@FrenchCookingAcademy]

🙂👨🏻‍🍳

[@aliciacarew6936]

Thanks For Shareing Another Wonderful French Recipe Bon Appetit 🙂

[@caliinthevalley24681]

Wow just wow. Those beautiful fresh ingredients. Looks amazing.

[@stevestewart-sturges2159]

Plat incroyable, il a l'air si délicieux .... Ahh, pour retourner à nouveau dans le sud de la France ..

[@sagapoetic8990]

Looks so beautiful - thanks for making this look easier to make and going to try this thank you!

[@FrenchCookingAcademy]

Saga Poetic i was actually surprised myself how easy it is to make. Honestly it's more time consuming than difficult . But regardless that dish taste amazing 😋😋

[@bethmccracken4641]

That looks amazing!!!!! I've never had the pleasure of enjoying this beautiful dish, I am certainly making this...

[@geraldineemaladamaghanoy9713]

Looks delicious! Now, I have my next stop on what I'm going to serve on the dinning table. Thanks, Sir Stephane and to you too Sir Jerome.

[@malbig2344]

Wow that looks nice. My mother was the worst cook known to man and cooked butter-beans in such a way that I only have to look at them to feel sick. I definitely have to try this recipe out.

[@ajl8198]

Fantastic!! looks amazing I want to eat this so badly!! I have been in places and they always add breadcrumbs : ( which I never liked!! I am so happy to see the authentic recipe you so generously and beautifully shared looks incredible!! I love and am obsessed with food but am not the best cook however you have inspired me I really want try the recipes!! Thank you so much for sharing French Authentic recipes !! The way you film and present your show is Absolute Perfection please do not change a thing!!

[@FrenchCookingAcademy]

a j l thanks for the thumbs up I am glad to hear you like the way the video are made and ding them useful . Take care

[@Marilinaa]

Thanks for this recipe. My family originates from Montpellier in the 17th century. It was fun to see what they would have eaten.

[@Kavino]

This dish is maybe a bit too rich for my health but this looks excellent for dinner after a hard day's work on the fields.

[@jesterconeyoung6868]

comme ça me manque depuis mes 20 ans en France.