Although several cities dispute its authorship - Castelnaudary, Carcassonne, Toulouse - cassoulet, which takes its name from the cassole, a terracotta dish in which it is cooked, is popular with all French people.
Good news: there is no obligation to go to the South-West to taste quality versions.
Paris also defends itself very well.
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The most bistronomic: Benjamin Schmitt
Benjamin Schmitt.
victor bellot
The place.
Eight months of opening and already a change of brand for Benjamin Schmitt, who had to give up Hectar, already taken, to adopt his own surname.
Having worked for several Michelin stars (Meurice, Taillevent, Peninsula), the thirty-year-old chose New Athens to open his first restaurant with flamboyant bistronomy with his partner, a sommelier.
The room is large but warm, bright during the day, subdued in the evening, adopting the codes of the contemporary bistro (scraped stone and tiled walls, vintage chandeliers, wooden benches and tables).
Cassoulet.
Presented from Castelnaudary,
“with respect for tradition”
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