Composition: beans, ingots origin France, duck confit (for its quality, we only confit duck leg) origin France, sausage and pork meat origin France, rind, tomato, salt, pepper, spices, trace sulphites. Chef's tip: place the cassoulet in an earthen dish, leaving the sausages visible. For my part, I add half a glass of water. I let it brown in the oven while I go to my cellar to look for Corbières or Minervois to accompany it. It is the king dish of Castelnaudary, resulting from local tradition. It owes its name to the container in which it simmers: the cassole. Legend: the cassoulet was born during a siege of which the Chaurians were the martyrs in the Middle Ages. Faced with the lack of food, they gathered and simmered all the last foodstuffs they had left, thus giving birth to the famous cassoulet of Castelnaudary. Bon Appetit! J.C Visentin, chef de cuisine at Tirou.