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

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

[@abpob6052]

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

[@tchuck3561]

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

[@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.

[@BaldingEagle51]

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

[@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.

[@jhmacrru]

Pete’s pans groupies 😂😂😜😜

[@pilarramos1848]

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

[@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!

[@geraldofrazao4343]

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

[@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

[@guelahpapyrus1385]

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

[@maxcontax]

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

[@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!!

[@OUTBOUND184]

Superb video! Instructive and atmospheric.

[@48plaster]

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

[@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 :)

[@wideeyedraven15]

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

[@danielcarlton7947]

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

[@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..

[@maristermcsorley4203]

Found you channel so happy 😀 brilliant 🤩

[@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.

[@plasticsurgeon5062]

Nice one! Thanks!

[@casuallynuts]

I've just discovered your channel. Great content. It's the middle of winter here (Australia), & I'll be making this on the weekend.

[@Petespans]

Great to hear from you! Wish it was winter in Spain. All the best with the Cassoulet :)

[@casuallynuts]

@@PetespansMade your cassoulet. I don’t know how to post the picture, however it turned out a treat! Really pleased. I, too found a bottle of red that went into the cook, which made the recipe all the better.

[@Petespans]

@@casuallynuts probably turned out better than mine! (ssshhh) I remember I couldn't get the gas stove to work and burned it in the oven: Hence no money shot at the end:) So glad yours went well. Cheers!

[@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

[@stevemee6640]

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

[@mikegriffiths3440]

Great video. Thankyou!

[@Petespans]

Glad you liked it!

[@Modern_Aeneas]

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

[@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.

[@jameskolar9655]

Great. That was fun. Thank you.

[@Spanishfutbol2010]

That looks amazing but even more so that town!!

[@elias_toivanen]

Impressive! You're the man!

[@Petespans]

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

[@tribefenatic]

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

[@mycenth22]

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

[@matthewfurness3930]

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

[@obviouslyurnotagolfer148]

I'm sold! 😮

[@thedrunkgriller1874]

Fantastique!!

[@Petespans]

Love your name!!

[@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.

[@CheckPointMusicTV]

OMG it looks so tasty!!

[@leylag1466]

River sent me here. Glad I came!

[@Petespans]

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

[@tonyves]

That cassoulet ... I'm salivating.

[@chrismoose64]

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

[@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

[@longhaulblue]

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

[@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 :)

[@artfulcookingwithdawn9000]

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

[@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!

[@yunleung2631]

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

[@joshuacantu101]

It looked delicious

[@kimhudson1632]

We had cassoulet in Carcassonne.

[@peterobbo7512]

Cor! ... that looks tasty.

[@peterkovak7801]

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

[@Petespans]

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

[@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

[@kzgc8y3n]

Subbed

[@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?

[@nickmelucci]

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

[@donamici]

"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.

[@rodneyvburnett]

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

[@Stringythingy]

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

[@Petespans]

Bless you! Thanks for kind comment :)

[@swishswish386]

..👍👍👍

[@mangam6369]

7:54 😂😂😂

[@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.

[@zangmaster]

Cool vid! You should serve and munch it though!

[@superdan422]

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

[@user-em7sh7dy5q]

Класс !

[@davidsatsjelasjvili3679]

👍👍👍🇬🇪🇬🇪🇬🇪

[@RickRubinesque]

Chapaux, Monsieur.

[@neofix1402]

What's the song???

[@Petespans]

uuufff, can't remember!

[@pgabr3110]

Now is the month of maying by Thomas Morley

[@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!

[@mrfitz96]

How about Pans people?

[@Petespans]

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

[@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

[@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.

[@Aceof2Hearts]

Potato and tomato came together from the america

[@Community_Guideline_Violator]

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

[@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.