Cassoulet is a stew from the Languedoc region of southern France, made from white beans, bacon, confit cured meat, and sausages. Traditionally, the dish is also baked in the oven, creating a crust that is continually stirred in. A good cassoulet should contain seven crusts.
Cassoulet owes its name to its preparation in a "cassole," an earthenware or clay pot. At least three cities dispute the origin of cassoulet: Castelnaudary, Carcassonne, and Toulouse.
If you haven't yet dared to try the hearty "bean stew," 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, December 9th from 5 pm to 8 pm
The event will take place alongside regular sales and, as always, registration is NOT REQUIRED!
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You can find the full program of our autumn/winter tastings here or by clicking on the flyer.
