The real Cassoulet, cooked "on location" in Carcassonne, France.

[@AeolisticFury]

I'm shocked this channel deserves a lot more views. Great quality production. Great authentic recipes!

[@harrysword3419]

Love this channel. Proper European soul food done properly - great work!

[@armoredangel01]

I'm American. I got to say that France has dishes that can be called 'Soul Food'. Cassoulet is one of them

[@jakobovski13]

@@armoredangel01 most cultures do lol

[@tchuck3561]

Our honeymoon was in Carcassonne & my husbands first cassoulet. Thank you for the wonderful reminder and the recipe for his birthday dinner.

[@sparkyggreatmusic450]

Subscribed at River’s suggestion. Lo and behold my beloved cassoulet was the first recipe I noted . Can’t wait to view the entire video. And, Pete has an enthusiastic and exciting voice!

[@petergrice76]

Wow, cooked this tonight and it was delicious. Had roast duck on Sunday, confit the legs stock from the carcass and used a Greek sausage as Toulouse sausages not available here. Result was fantastic and we still have some left for tomorrow night. Love your channel and your easy laid back style. Thanks for sharing the recipes and the opportunity to see their provenance.

[@davegallagher4498]

Such a unique format and great to see a family cooking together. This recipe seems a little simpler than my last effort but looks delicious. Next weekend's project.

[@michaelberringer8595]

So glad i found this channel. Hope you are still uploading

[@BaldingEagle51]

Such a fantastic medieval town. Now I must go there! So nice to see your family joining you on your food adventures. :)

[@pilarramos1848]

Beautiful! One of my favorite dishes, and not so hard at all, but time consuming, and worth every minute!

[@guelahpapyrus1385]

Excellent video! Since it’s getting cool here in NJ, I’m getting ready for cassoulet season.

[@Packyboy]

other way round love. Priceless, thoroughly entertaining and informative. Thank you, Pete and of course, let’s not forget the ladies👏👏

[@harrymadeley]

This channel is superb! A real gem, looking forward to cooking some of these recipes. Good memories of holidays in France and more recently in Spain and Portugal. Keep up the great work!

[@Lughnerson]

This is one of the recipes to master which will make you a good cook for many other recipes.

[@carljones7992]

Cracking video and dish pete. Cant get enough of your authentic classical french cooking series. Great to see the family involved this time aswell 😂

[@Petespans]

Carl, So happy you enjoyed the video! Blessings

[@rickloginname]

I keep coming back to these videos - just so good.

[@48plaster]

This by far one of the best food channels on you tube. |Amazing content all round

[@agneslaufer9579]

I made this recipe so many times, it's worth trying .

[@geraldofrazao4343]

Wonderful gastronomy and vídeo! Thanks for sharing It. Regards from Amazonas, Brazil.

[@abpob6052]

I had a traditional cassoulet in Carcassonne in May. Was wonderful.

[@danielcarlton7947]

How absolutely authentic. Was there last week and wow what a video explaining how to make. Cheers

[@stevetaylor1904]

Missed this. What about a series on your van and methods please? I fancy moving back to Europe to tour in a nice van for a few months. Eaten this many times in that town. Rib sticking food❤️ we used to eat it after Sunday market in Castelnaudary which is where they proudly say it comes from. But they would. I still have a massive tin left of confit de canard so I may do this again in the heat of the Philippines

[@OUTBOUND184]

Superb video! Instructive and atmospheric.

[@seanmurphy6915]

Great as always Pete. Keep up the good work

[@Petespans]

Delighted you enjoyed it Sean! Good of you to comment - very encouraging for me :)

[@Lawman212]

Great to see this dish in the context of its region. Some good tips too! I haven't seen that tip about submerging the crust. Makes sense though.

[@maxcontax]

Terrific foodie channel! Well produced and great visuals. More please!

[@turbografx16]

Just found your channel, it's great. Your presentation is so easy to listen to, you're like the Mark Felton of travel cooking.

[@jamesbernie9465]

I am also here from Mark Felton. Must be an algorithm thing.

[@pruejones8495]

Such a lovely life! Quite the one:) France, beautiful food and cycling. Utopia..

[@stevemee6640]

Great film - lovely scenery, though I wouldn't want to cycle too much of it!

[@RaySawhill]

Nice video, great food, looking forward to catching up with more of both.

[@Petespans]

Thanks a bunch for watching! I'll make sure to keep the good stuff coming your way.

[@DiscoCatsMeow]

Thinking a lot about you traveling around. Stay safe! The culinary world needs you.😊

[@Petespans]

Thanks so much for your lovely comment Becky! No intention of stopping... STAY WELL

[@davidh9844]

Great video. I'm preparing for my first cassoulet, bought my 500gm of pork belly complete with rind, promptly removed and discarded the rind, 2 days before viewing this video. Alas! The good news is that I just happen to have a split pig trotter in my freezer and have had NO idea what to do with it! Thanks for the help!

[@Stringythingy]

Save any leftover pork crackling in the freezer for things like this too - it’s the same but caramelised. If there’s ever any left that is 😂

[@m.theresa1385]

I feel for you. I need a bigger freezer for all the baggies, bits and pieces I have saved in there - kinda hard to do in a tiny apartment galley kitchen. Cassoulet is on my Shrove Tuesday menu before I give up meat for Lent. It seems like an entirely appropriate meaty dish, even more so than jambalaya before 40 days of doing without. I’ll end Lent with a fishy paella on Good Friday. These two dishes seem like the perfect bookends.

[@andrewbrillant331]

Love your shows 👌

[@jhmacrru]

Pete’s pans groupies 😂😂😜😜

[@foodnaturechefmaikpresents5950]

I am Greek and i love Greek cuisine among others as many other cultures from Europe also like Greek cuisine/ And i can say that by the demands of our tourists. But i have to admit French cuisine is the mother of all cuisines worlwide!!

[@maristermcsorley4203]

Found you channel so happy 😀 brilliant 🤩

[@Spanishfutbol2010]

That looks amazing but even more so that town!!

[@plasticsurgeon5062]

Nice one! Thanks!

[@MissMulder]

Finally it’s great to see someone use plenty of garlic 🧄 in cooking, it seems like only Korean and Mexican cuisine take advantage of this delicious food, the recipe looks so achievable for a home cook, I’ll try it this weekend 🎉

[@mikegriffiths3440]

Great video. Thankyou!

[@Petespans]

Glad you liked it!

[@mycenth22]

Really wish you guys would have dug in and tasted it.. How is it served? With bread, rice, as soup?

[@elias_toivanen]

Impressive! You're the man!

[@Petespans]

Glad you liked it Elias :) Thanks for commenting. Very encouraging :)

[@rickloginname]

Please share links to the early music used in these videos - I must know.

[@Petespans]

ok... let me look

[@Petespans]

www.jsayles.com/familypages/earlymusic.htm

[@jameskolar9655]

Great. That was fun. Thank you.

[@Modern_Aeneas]

Great video! I wish the States had better access to local butchers! Pork skin and feet are hard to come by.

[@tribefenatic]

bon, merci beaucoup! ça a l'air d'être un très bon repas copieux

[@stevetaylor1904]

In Castelnaudary they sprinkle it with breadcrumbs that are mixed with duck fat. You need plenty of vegetables or fibre the next day I can tell you:)

[@leylag1466]

River sent me here. Glad I came!

[@Petespans]

Bless River! No idea why he mentioned me but Welcome Leyla!

[@bartp4788]

What is the name of the 100 year old map? Please & thank you.

[@andrewharrison8975]

Pete, Cassoulet - am I right in assuming that the written recipe is not on your website?

[@chrismoose64]

I was in Carcassonne last week. Had to have a cassoulet whilst I was there, naturally.

[@longhaulblue]

"Goes in the cook, not in the cassoulet..." 😂😂

[@Chickenman101bro]

Just made the cassoulet, wood fired, what's your email address so I can send you the pics and my thoughts! Cheers. Ps love the channel

[@Petespans]

oooh, don't shoot the messenger! [e-mail] Cheers Matthew

[@TheCcponyboy]

No potatoes... so where did the tomatoes come from? Still loved the recipe.

[@Petespans]

I really couldn't skip on the tomatoes though :) Cheers!

[@BelCantoLari]

I used to have a pen pal in Carcassonne. I wonder if he’s still there. It must be nearly 50:years ago!

[@Petespans]

50 years! Surely not ... Thanks for tuning in :)

[@superdan422]

Cooking instructions: simmer for the length of time it takes one to admire the ancient ramparts from below. 5:22

[@zangmaster]

Cool vid! You should serve and munch it though!

[@artfulcookingwithdawn9000]

Ah, Jess makes an appearance in this one! She seems lovely!

[@tonyves]

That cassoulet ... I'm salivating.

[@yunleung2631]

inspiring video. Wonder if I could rent out an Airbnb and cook with a host who's willing to teach?

[@pedroV2003]

Yum!

[@obviouslyurnotagolfer148]

I'm sold! 😮

[@CheckPointMusicTV]

OMG it looks so tasty!!

[@rodneyvburnett]

Question mate. If the original recipe predates potatoes then it predates tomatoes as well. Wtf

[@charlesreed5839]

Love the recipe.... but if this predates potato then it also predates tomato...

[@mewsdo]

Love the look, love the accent, love the visuals... But if we had any more verses of Now is the month of Maying I'd be suicidal.

[@Petespans]

Three out of four ain't bad! I didn't think anyone would know it was an English... fa la la

[@wideeyedraven15]

Predates potatoes? Oh, it’s millions of years old?! Oh, you mean the arrival of potatoes…gotcha.

[@oneoff2798]

A recipe from before potatoes, yet with a tomato 🤔 (Recipe still looks lush though 😊)

[@Petespans]

I see your point , but don't kill the messenger :(

[@AlexanderEBott]

The tarbais bean is also Columbian exchange as well, I'm curious what they would have used before, perhaps fava beans?

[@padredemishijos12]

This dish is influenced coming from Spain. The Spanish introduced beans from its American Provinces. In Spain they are called ''cocidos'' or ''pucheros'' and its made in a cazuela, an earthen pot. Its out of this world.

[@Petespans]

Thanks for sharing the background of this dish!

[@thedrunkgriller1874]

Fantastique!!

[@Petespans]

Love your name!!

[@EricLobb-xl9jp]

tomatoes are contentious in cassoulet yes? a dish pre dating potatoes, therefore also tomatoes 🤔

[@patavinity1262]

I'm afraid the fortifications of Carcassonne have not been 'miraculously preserved' from the 13th century - it was almost entirely built in the Victorian era. The cassoulet I'm sure is perfectly nice, but as the stated aim here is 'authentic and traditional' cassoulet, it doesn't quite hit the mark. There are essentially three variants which may be considered authentic: the cassoulets of Castelnaudary (where the dish probably originated), Carcassonne and Toulouse. The Castelnaudary recipe uses pork and confit of goose, that of Carcassonne uses mutton and that of Toulouse uses mutton, pork, sausage and confit of goose. These recipes are the only ones which have any rightful claim to authenticity. Which of these is superior is of course a matter of opinion, but I would argue that the mutton and the goose adds a certain something to a cassoulet which I wouldn't be without. Game is occasionally used too and can be good. More importantly though - a true cassoulet *never* contains tomatoes.

[@Petespans]

Thanks for the feedback! A photo from 1850 shows the old walls, prior to renovation pretty much in tact - but I who am I to say? Don't even know where I read that information ; ) I think my Cassoulet belongs somewhere along the canal between Carcassonne and Toulouse! Slightly generic, I admit: local variations of the "Holy Trinity" will be discussed in an upcoming video. I remember I based my ingredients upon amusing video of Castelnaudary vs Carcassonne battle of Cassoulets: kzbin.info/www/bejne/f3_TmppuoriGarc as well as a Cassoulet I had at la maison du Cassoulet in the heart of la Cité, and the Académie du Cassoulet at the Chateau de St Martin at Carcassonne. No mutton in any of these, but can be used, I know. As far as tomato is concerned, I was swayed by the world champion Cassoulet maker: kzbin.info/www/bejne/i3OUYq2ap6aroKc who uses a touch of tomato paste.

[@kimhudson1632]

We had cassoulet in Carcassonne.

[@NicolasdeFontenay]

Now to figure out how to do this in California.

[@peterkovak7801]

And, of course, the lady's foldable knife is an Opinel!

[@Petespans]

Ah, yes, the lady's must-have accessory!

[@Kwisatz-Chaderach]

That Crusader Kings music 😎

[@peterobbo7512]

Cor! ... that looks tasty.

[@joshuacantu101]

It looked delicious

[@nickmelucci]

Is it my imagination or does this guy's voice go down a register every time he says something French?

[@cenestpas]

"Miraculously preserved" if you don't count Viollet Le Duc's Disneyland style 19th Century "restoration". Just as there's too much schmaltz in the recipe.

[@kzgc8y3n]

Subbed

[@Aceof2Hearts]

Potato and tomato came together from the america

[@Stringythingy]

As fine a looking cassoulet as I’ve ever seen. Just wish I could taste it 😂

[@Petespans]

Bless you! Thanks for kind comment :)

[@neofix1402]

What's the song???

[@Petespans]

uuufff, can't remember!

[@pgabr3110]

Now is the month of maying by Thomas Morley

[@guillaumesandmayer7053]

Pete Wins. The End. True Story. I am an amazing short story teller from the Languedoc...No other words needed apparently.

[@chefjason1983]

no money shot?? come on plate some for us next time

[@recklessinPa]

chefjason, Pete's money shot was his wife and daughters

[@Petespans]

@@recklessinPa Wife, hahahahaha!

[@mangam6369]

7:54 😂😂😂

[@MrArod]

No breadcrumbs??

[@melaniezette886]

No I don't know anybody who does it. And I never put tomatoes. Sacrilège 🇨🇵 but when have 3 major receipt. Cassoulet from Toulouse, Castelnaudary and Carcassonne not very different indeed. Better if you cook it one or two days before

[@swishswish386]

..👍👍👍

[@mrfitz96]

How about Pans people?

[@Petespans]

Ahhh! Should have thought of that! I was more Legs 11.

[@davidsatsjelasjvili3679]

👍👍👍🇬🇪🇬🇪🇬🇪

[@RickRubinesque]

Chapaux, Monsieur.

[@lucabeltrame3169]

Guess you might wanna consider adding 20 or better 40 mg of atorvastatin in that noce pot 😂😂😂

[@reklovjj]

Hell no we walk miles a day and only eat twice a day. No snacking no processed food allowed. Such meal is eating once a month if that.

[@Sierra_My_Delta_YT]

Heyy so what’s up with Jessica?? Asking for a friend…

[@Зиданипечки]

Класс !

[@sandman9924]

Sorry, not my cup of tea. I am interested in the subject matter, but not in the overwrought, over-enunciated voice over.

[@Petespans]

er, bye then.