Tarbais-type white beans
- Provenance
- Producer details will appear here when verified.
- History
- Castelnaudary, Carcassonne and Toulouse have argued over the true cassoulet since the Hundred Years' War; the bean is the only thing all three agree on.
Sealed, numbered and signed by the hand that made it.
THE SUPPER COLLECTION
Cassoulet
Tarbais beans, duck confit and Toulouse sausage, crust broken and rebuilt seven times.
$38
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Cahors, or a Fronton
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Profoundly savoury, beans creamy but whole, with a soft duck-fat richness.
Where this dish comes from
Cassoulet takes its name from the cassole, a glazed earthenware dish traditionally made near Castelnaudary — the vessel names the dish, not the reverse. A popular legend ties its origin to a wartime siege, though the details are more folklore than fact.
Different towns in southwestern France each claim a preferred version of the dish, varying the meats used while keeping the same slow-baked bean base.
Cassoulet is a defining dish of southwestern French cooking, long documented in French culinary reference works.
How we make it
The surface crust that forms during baking is pushed back into the beans repeatedly, adding body without any added thickener.
A stock made largely from pork rind, rich in natural collagen, is what allows the finished dish to set firm when cold.
Layered bake, crust broken seven times
2 days
- 01Tarbais beans soaked overnight and cooked in pork rind stock.
- 02Layered in glazed earthenware with confit duck, Toulouse sausage and pork.
- 03Baked slowly; the crust that forms is pushed back under seven times.
- 04Jarred with its own liquor and a spoon of the crust on top.
Turn into a dish, scatter breadcrumbs, and give it twenty minutes under a hot grill.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Duck confit & Toulouse-style sausage
- Provenance
- Producer details will appear here when verified.
- History
- The confit goes in already made — cassoulet is an assembly of preserved things, which is exactly why it belongs to us.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
