Toulouse is now its cassoulet brotherhood
The cassoulet brotherhood of Toulouse was created on April 7th. It brings together around forty members, restaurateurs, cooking teachers, epicureans, or even members of the Académie Lucien Vanel.
A brotherhood was missing in Occitania. That of cassoulet in the Pink City. This injustice is now necessary. The cassoulet brotherhood of Toulouse was transmitted on April 7 during an evening at the Chez Mustache restaurant in Beauzelle.
The idea came from Guy Pressenda, a former regional president of the Union of trades and hotel industry (UMIH). He wanted “that this emblematic dish of the pink city has the right to symbolic recognition”, says the brotherhood in a press release. ” Prosper Montagné said that Occitan cassoulet had three heads, Castelnaudary is the father, Carcassonne is the son, Toulouse is the Holy Spirit. For decades, the cassoulet brotherhood of Castelnaudary exists and is renowned. The cassoulet of Carcassonne, was not created in brotherhood, but rallied to that of Castelnaudary. Toulouse cassoulet was therefore the poor relation in this story of pots and the preparation of this typical dish of our region. This is why we created this brotherhood with around thirty friends, restaurateurs, cooking teachers, epicureans, member of the Lucien Vanel Academy…”.
Guy Pressenda has become president of the cassoulet brotherhood of Toulouse. ” To perfect the initiative, the chef André Audouy (known as Moustache) agreed to be named Grand Master, and Sophie Conquet (head of work at the Renée Bonnet vocational high school) Grand Maitresse. Surrounded by 40 members currently, they are keen to promote Toulouse cassoulet with its specificities, starting with its typical ingredients: Lauragais bullion beans, pork rind and trotters from the south-west, duck confit, real Toulouse sausage, Cadours garlic…”, according to the press release.