How To Make a Cassoulet step by step | French Cooking academy visit south of France

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How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made

This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce.

Ingredients and Written recipe on the website:

Recommended items for this recipe
Great all purpose earthenware dish :
Great Ballon glasses wine drinking:

Cooking time and tips:

The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.

The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.

After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .

Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.

Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn

the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.

A traditional cassoulet has to be cooked in a Cassole (Earthware) pot

The story

Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples ( the town of Revel, France.

After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.

The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.

About the French Cassoulet:
The name “Cassoulet” from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).

The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.

It is important to note that there is 2 “schools” in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.

in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet

For more information on Chef Jerome Roussillon please visit his website:


Bernard Lancel says:

Très belle recette de cassoulet. Seul point noir l'utilisation abusive du sel. Pour ma part je ne sale rien étant donné que le bouillon, le jambon, le canard, les saucisses et le lard sont salés.

Pierre Martin says:

Andre the Giant, he was from Quebec no from France. . Bravo

Beach Bum says:

This brilliant traditional cassoulet recipe makes a nonsense of all the other cassoulet videos, please thank the chef very much for making it available to the public, (absolutely wonderful stuff) 🙂

Kavin Ni says:

This dish is maybe a bit too rich for my health but this looks excellent for dinner after a hard day's work on the fields.

Zeke Lucente says:

Thoroughly enjoyed this episode.

qshn says:

Wow. This is the real deal.

Encolpius says:

Bad. Burnt, too much boiling. When you make a peasant dish you're not supposed to cook it worse than a peasant! Love Stephane and his recipes but this time he's been had.

Lester Scrugs says:

Those have got to be the most flavorful beans to ever exist.

bruce fischer says:

I just made a version of this. I can't believe how good it was. Beans? Beans!!!are sooo goood. Toulouse? sausage is excellent! Bought a can of duck confit, imported, and have so much left over duck fat! Lyonnaise potatoes are next! This is an incredible dish and it make sooo much for so little $$$.

Rollbogoy says:

as-tu un site en français ?

Jason Gurtz-Cayla says:

What are the other berries next to the peppercorns? Juniper berries or whole Allspice maybe?

Salvador Teyssier says:

Plato muy elaborado,.

Kim EXJW Pac Northwest I says:

i love you guys! from Portland Oregon! you me taught how to cook.

cassoulet looks AMAZING

B A Weevil says:

I had to make Cassoulet from a book once, at the hotel I was working in, but I'd never seen it done properly. Thank you for this, chef.

buckbumble says:

I’m from the UK and I once had a cassoulet in a can. It was horrible. Never had a legit cassoulet like this and now I NEED to find a decent on the UK.

Craig Metcalfe says:

Tres Bien! I hope the French never lose their heritage of fine food and wine. Merci Stephane'!

Spanishfutbol2010 says:

Such an epic dish! I had this in France in 2005

eidinger dan says:

What juice is used there ? They never say….

Kavan Donohue says:

That guy is a Giant!

Luca Osswald says:

The Cassoulet guy looks like Socrates

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