The Occitanie region is known for its rich terroir which makes it famous, particularly around duck. And yet, it's impossible to travel the Occitan roads without stopping by Castelnaudary.
As cassoulet capital of the world, Castelnaudary defends his bit of fat very well and shines beyond the borders. And you will quickly find out why.
Castelnaudary cassoulet: internationally renowned
How to describe a cassoulet? a real, good, tasty cassoulet? His color ? His smell ? Well yes all that at once!
All the know-how of the recipe dates back to Middle ages...and today's fervent defenders cultivate the traditional recipe to the delight of our taste buds.
The secret ? A dish simmered in a casserole, bullion beans light and melting grown by our farmers from Lauragais, meat (poultry and pork) and… lots of love!
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Discover the cassoulet from Castelnaudary in all its aspects.
The sweet treats of Castelnaudary
Obviously, when we think of Castelnaudary, it is instinctively the cassoulet that stands out and which tends to eat the rest. Besides, did you know that cassoulet has a sweet version? Have no fear, the frozen cassoulet is so named by its appearance only. This is an ice cream with a nougatine base in the shape of a saucepan.
Sweet version
Very popular in the summer season, it is scented with different aromas : rum raisin, lemon, vanilla… and why not be tempted by bean ice cream? Yes, it exists!
Among the sweet specialties, we find very old pastries: Glories and Alleluias. The Glorias is a small cake flavored with lemon and almonds and the Alleluia, a dry biscuit flavored with citron.
It is said that around 1800, a soldier from the Empire who stopped by gave the recipe to the pastry chef Izard. When Pope Pius VII visited in 1814, staying at the inn opposite the factory, the pastry chef Izard offered him his specialties. The Pope cried out Alleluia !
The two Izard sisters, who held the secret of the recipe, had to pass it on to the pastry chef Cornu, who gave it to Gaston Boyer, who then bequeathed it to his grandson, Thierry Belloc.
