Earlier this year, we revealed that the world’s best cassoulet is eaten in Lyon, not Toulouse. Here’s another piece of information that should console you. According to a recent Ipsos study, cassoulet – emblematic of the South-West – is one of the three dishes that best embody French gastronomy across the globe. With its rich flavors and storied history, it rivals such classics as boeuf bourguignon and blanquette de veau. We tell you more about this new accolade for cassoulet.
Cassoulet: a South-Western treasure that’s making a name for itself
Originating in Castelnaudary (South-West France), cassoulet is much more than just a dish. For many of us, it’s a veritable institution. Made with melting white beans, duck or goose confit, sausages or pork, it embodies the richness of the French terroir. According to an Ipsos survey, 31% of French people consider this dish to be one of the most representative of France in the world. This puts it just behind boeuf bourguignon (39%) and ahead of blanquette de veau (22%).
This success is no accident. Cassoulet is often associated with strong values. These include conviviality, sharing and generosity. These characteristics are particularly appealing to lovers of French cuisine abroad, where the image of a long-cooked meal evokes a French art de vivre. Many restaurants specializing in French gastronomy feature this dish on their menus, contributing to its international reputation. Take a look at our list of restaurants where you can eat a good cassoulet in Toulouse.
Why is cassoulet so popular?
The secret of cassoulet’s worldwide success lies in its ability to tell a story. What’s more, its apparent simplicity conceals a technical mastery that fascinates chefs and gourmets the world over. What’s more, cassoulet enjoys an authentic, timeless image that meets the expectations of international consumers in search of authenticity.
With 92% of French people claiming to have a good opinion of their national gastronomy, it’s hardly surprising that dishes like cassoulet play a key role in culinary exports. A perfect ambassador for French gastronomy! Isn’t it?