Cassoulet is a stew from the Languedoc in southern France, for which white beans, bacon, cured meat (confit) and sausages are boiled down together. Traditionally, the dish is also baked in the oven, creating a crust that is stirred in over and over again. A good cassoulet should contain seven crusts.
The cassoulet owes its name to the preparation in a "cassole", an earthenware or earthenware pot. At least three cities dispute the origin of cassoulets: Castelnaudary, Carcassonne and Toulouse.
If you haven't tried the hearty "bean stew" yet, now is your chance to get to know this sumptuous delicacy, because a cassoulet is just the thing for the Berlin winter!
Cassoulet tasting
Friday the 9th of December from 5 p.m. to 8 p.m
The event will take place alongside the regular sale and as always, registration is NOT REQUIRED!
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The full program of our autumn/winter tastings can be found here or by clicking on the flyer.
