Savory, juicy, fall-off-the bone meats. Soft, buttery, broth-soaked beans. Fresh and aromatic herbs and spices. Fans of traditional French cuisine already know what we’re talking about: cassoulet. For centuries, this slow-cooked hearty stew has been enjoyed in the south of France, and now we’re able to enjoy it all around the world. The flavors of this dish are undeniable, but aside from taste, why has cassoulet had such staying power as a world-respected cuisine? To understand, here’s a briefer on the rich history of cassoulet. 

1355
As the legend goes, the stew that would one day be known as cassoulet was invented in the town of Castelnaudary, during the Hundred Years War. When the area was under siege, village people needed to fortify their strength . A unique recipe of fava beans, duck, goose, and sausage was brewed, and the locals lived to fight another day.

1500s
Haricot beans arrive from the Americas, and replace the fava beans traditionally used in European dishes. During the revolutionary period, these newfound “navy” beans were prized for their higher vitamin C content and larger size.

1800s
Almost 500 years after its (legendary) conception, the word cassoulet was first documented by the Dictionnaire de l’Académie française. Historians note that the name comes from Cassol d’Issel, a kind of clay baking pot produced near Castelnaudary. To this day, cassoulet is traditionally served in a clay vessel.

1961
French cooking becomes a hit in America! Along with her specialty – beef bourguignon – Julia Child raves about the virtues of traditional cassoulet in the book Mastering the Art of French Cooking. Worldwide food lovers get their first taste of tradition and Francophillia is officially born. 

1996
The cassoulet boom brings about many variations on the recipe, and the Etats Généraux de la Gastronomie Traditionnelle Française decides to set a standard. The group – “a professional body dedicated to promoting regional products and traditional cuisine” decides that 30% pork, mutton, or goose along with 70% beans and broth make the perfect cassoulet. Still, experts disagree. Some of the best chefs in the world recommend pig’s ear, chicken, and even partridge in their perfect dish.

2000
Finally, a party! The Grand Brotherhood of the Cassoulet of Castelnaudary establishes the Fête du Cassoulet, a yearly celebration of Cassoulet and French tradition. 

2020
The award-winning chefs at Le Bec Fin create a divine cassoulet recipe, featuring pork sausage, duck confit, white beans, shallots, and bacon. Cuisinery acquires exclusive rights to the ready-to-eat cassoulet, and it becomes one of our best selling items. 

Do you have a slice of cassoulet history to share? We’d love to hear about your memories with Cuisinery cassoulet! Share them with us on social media @cuisineryfoodmarket.