Sealed, numbered and signed by the hand that made it.
THE SUPPER COLLECTION
Tarbais beans, duck confit and Toulouse sausage, crust broken and rebuilt seven times.
$74
Cassoulet takes its name from the cassole, the glazed earthenware dish made at Issel near Castelnaudary — the vessel names the dish, not the other way round. Legend places its origin at the siege of Castelnaudary during the Hundred Years' War, when the townspeople pooled everything they had into one pot.
The three towns each claim a version: Castelnaudary with pork, Carcassonne sometimes with mutton, Toulouse with confit and sausage. Anatole France called it 'the god of Occitan cuisine', and the Académie Universelle du Cassoulet exists to police it.
Prosper Montagné, born in Carcassonne, enshrined cassoulet in Larousse Gastronomique. Paula Wolfert's research made it comprehensible to English speakers, and Ariane Daguin's D'Artagnan made the ingredients available in America. Kate Hill in Gascony still teaches the Castelnaudary method to chefs.
Seven crusts, counted. Each time the surface sets, it is pushed back into the beans; each pushed-in crust adds body without any thickener whatsoever.
The stock is made from pork rind, which is almost pure collagen. It is why a proper cassoulet sets to a sliceable block when cold.
Layered bake, crust broken seven times
2 days
Turn into a dish, scatter breadcrumbs, and give it twenty minutes under a hot grill.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
September 2025
November 2025
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
