TOULOUSE Where to eat the best cassoulet in the world? In the South-West… at only 30 euros!
We found the best cassoulet in the world and it’s from Toulouse! This dish originating from the South-West is serious business… This is evidenced by this 7th edition of the championship which rewards the best recipe from a hand-picked selection.
Made up of sausages porkwhite beans and thighs duckthe cassoulet is THE emblematic dish of the southwestern cuisine. On the strength of its success and popularity, the cassoulet is even dedicated a culinary competition ! Indeed, the 7th edition of the Toulouse cassoulet world championship was held on January 24 in the pink city, an opportunity to reward the best recipe among those of 5 chefs in competition. the gourmet jury was mainly composed of starred chef Michel Sarranfrom the region, and Éric Carrière and Francis Ginibre of the famous duet of the “Knights of the Fiel”!
How do you recognize a good cassoulet?
As wants the traditional recipeno cassoulet must be sufficient rich in meat : pork rind, candied pig nose and ears to bring a beautiful smoothness in the broth in which the white bullion beans cook, without forgetting a good toulouse sausage and confit duck legs ! You will have understood it, the cassoulet is authentically and deliciously generous… But the secret lies above all in cooking. The master word : simmer !
In a cast iron casserole or casserole in terracotta, as is customary in the South-West of France, the cassoulet simmer for several hours, up to 48 hours of preparation as recommended by the chefs in the running for the best cassoulet! However, cassoulet is not just a matter of “cochonnaille”, spices and herbs also have their role to play: cloves, juniper berries, bay leaf and thyme… the right balance of flavors varies with each leader. Too runny or too greasy, too pale or too brown, make a good cassoulet is a balancing act!
Who is the winner of the cassoulet world championship?
Awarded by catering professionals for its exceptional cassouletChef Romain Brard stood out aftera tasting bringing together 150 tasters ! At the head of Genty Magre restaurantin Toulouse, he puts himself in the spotlight regional specialties and places itself as a bulwark in the “Instagram kitchen” as he explains in an interview given to the news site Toulouse news. HER give on the plate and son taste for tradition They led the leader to victory and soon at the cassoulet world championship to be held at the end of the year in Tokyo, the opportunity to measure to Japanese chefs they are big too French gastronomy lovers !
Where to taste the best Toulouse cassoulet?
The cooker Romain Brard hosts since 2004 cassoulet lovers and South-West cuisine in its Genty Magre restaurant from Wednesday to Saturday! With a capacity of 35 covers at lunch and dinner time, enjoy the chef’s cassoulet deserves especially since winning the championship. To pay 30 euros per person, taste THE best cassoulet. A take-out version served in a 1.6 kilo jar is also offered, gourmet alternative for the evenings casually between friends.