Discovering traditional French cuisine in the medieval city of Carcassonne
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- Опубликовано: 20 ноя 2016
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Famous for its medieval fortress, the south-western French city of Carcassonne is also renowned for its cassoulet, a hearty dish made with meat and white beans. FRANCE 24 takes you to meet a chef for some tips on how to make this delicious stew.
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Развлечения
I live in SW France and often eat cassoulet. It is much more complex in flavour than beans & meat, there are variations throughout the region too. Duck, pork, ham & sausage are the most popular. If you are down here, try it, share it with Langedoc wine.
Cassoulet is my favorite french food. With a "madiran" huuuuummmm !
This is my kind of traditional cuisine. I do love to go out and try haute cuisine for special occasions and times. For everyday cuisine I live French country food from all the different regions.
Excellent or as the French would say excellent! 😊👍
Le cuisine de carrcasone cest magnifiqe bon appetit
Cassoulet is delicious!
The intro made me want to play Sim City
I was not going to leave a comment but when I saw the swastika someone posted I decided to add a few words. I have been to Carcassonne, many years ago now, and out of curiosity tried a dish of cassoulet. I was not alone on this trip, we were four and all of us burst out into merry laughter as we tasted the Sabbath food of our grandmothers: "tcholent" (or "cholent) which is navy beans, potatoes, chunks of beef and stuffed derma, all placed in an oven proof dish, covered with water and placed into a hot oven for a period of 24 hours. In the old days when people did not have an oven in their homes these covered containers were taken to the local baker's oven, where they bubbled away for the requisite time. Since it is forbidden for Jews to "work" on the Sabbath, hot food was always a problem. This dish, placed in the baker's oven was the solution. No householder lit a fire, nobody worked...all had been pre-prepared and was stashed in an oven which had been lit well before the advent of the Sabbath, to be removed at the appropriate mealtime on the day itself. This dish, it is said, was invented in Spain, and when the Jews left that country in 1492 they crossed over into France, many remaining there or eventually moving to other countries. But they brought their Sabbath meal of beans and meat with them across the border, where it caught on and was renamed "cassoulet"
No, It is Guillaume Tirel, the cook of several kings who was inspired by an Arab work written by Mohamed de Bagdad in 1226. The Arabs introduced it in the south of France, as well as the culture of a white bean.
Similar to Fabada Asturiana?
NAH , been there tried it BUT CONCLUDED roast beef with yorkshire pudding is unbeatable. trust me locals sure tried but it still not on for my taste buds.
You can't like both ?
Also the saint Laurent beret is also a dying craft too.
interesting comments.
did you peeple have to get used to eating french food? I heard you have to get an aquire taste for this food.
French food is absolutely easy to get used to. Don't analyze what's in it, just experience the smell and taste and texture. They know what they're doing.
"If we think of a city that's emblematic of the Middle Ages, it's Carcassonne"
Except it was mostly built in the 19th century.
It wasnt built in the 19th century, it was renovated in the 19th century.
@@Pomplecul Hence the word 'mostly' in my comment.