Let's make one of the most iconic dishes in all of France.
Cassoulet comes from the sun-warmed southwest, born in farmhouse kitchens where cooks took whatever they had — a handful of beans, a few cuts of meat, a little stock — and coaxed it into something greater than the sum of its parts. It's humble, generous, peasant cooking at its finest: a dish built to fill your belly and warm your heart. The ultimate winter comfort food.
Traditionally, cassoulet is a five-hour labor of love. But today, Chef Pip will show you how to pull it off in just two hours—no shortcuts on flavor, just a smarter path to that golden, bubbling crust.
We'll serve it the way they do down south: with a crisp, simple salad and a glass of bold southwestern French red. Roll up your sleeves—let's get cooking.