How to Make Cassoulet | October 25th, 2025

Cooking Class, October 25th

Discussion by Chef Vincent Nattress - What is Cassoulet:

It takes its name from the vessel it is cooked in- a casserole. Originated in Southern France in the area of Toulouse. Meals include beans, meat, fat, and good quality bread crumb crust. Cassoulets were mainly a peasant’s meal and a way to use leftovers. What type of vessels work? Clay, enameled metal, non-reactive and why.

Resources: There are hundreds of sources for understanding cassoulet and its regional variations. I based my recipe in large part on Julia Child’s classic text “Mastering the Art of French Cooking: Volume 1” (photo below used from Julia Child's cassoulet image from WGBH)

CLASS DETAILS

Each class includes:

90 minutes of cooking instruction

Family-style farmhouse lunch

2 glasses of wine per person

Coffee or tea service

LOGISTICS

Classes begin when our doors open promptly at 10:30am. Lunch is around 12:30pm. All cooking and food supplies are provided. Please wear comfortable shoes as you will be standing much of the time.

(photo from Julia Child's cassoulet image from WGBH)