The History of Our Cassoulet War
Since 2014, this epic D’Artagnan event has been held in New York City annually. What is cassoulet – and why have a war about it?
Cassoulet is a rustic dish from the Southwest France, consisting of white beans and a variety of preserved meats that are cooked together for hours to make a thick and hearty stew. You might be forgiven for thinking it’s essentially chili with a French accent – unless you are talking to a native of region. There, the cassoulet is an iconic dish that inspires competition between villages who all believe their version is the one true cassoulet.
In that spirit, D’Artagnan gathers 20 or more chefs to do battle in a friendly competition we call the Cassoulet War. Each brings their best cassoulet and doles out bowls of ambrosia, hoping to earn the top title, a place in cassoulet history, and eternal bragging rights.
- Optional 8-quart clay bowl is for oven use only (13-inch diameter, 4.5 inches deep)
- Clay bowl is designed to hold our entire cassoulet for 12 recipe
- Both cassoulet kits include printed recipe and tips
- Meat products can be frozen for later use
- Cassoulet for 12 contains: 6 duck leg confit, 2 packs duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 3 lbs of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat
- Cassoulet for 4 contains: 3 duck leg confit, 1 pack duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 1 lb of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat
- Please see individual product pages for nutritional and allergen information
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing.
- Subscription Eligible
