
The news broke a few days ago. The world’s best cassoulet can now be eaten in a Lyonnais restaurant. The title was awarded to Timothée Déguingand and Nicolas Ferrand of the Hôtel Pullman Lyon Part-Dieu by none other than Michel Sarran, accompanied by a panel of experts. But fear not. The Michelin-starred chef remains a proud representative of our region and its delicacies. The proof is in his recipe for “cassoulight”, a light cassoulet that doesn’t lose any of its deliciousness.
How do you make a low-fat cassoulet? Follow chef Michel Sarran’s recipe
During his appearance with youtubers McFly and Carlito, the former Top Chef judge unveiled his version of cassoulet, “a dish that’s oh so delicious, but still a little rich”, as he puts it. The base of his cassoulight retains all the elements and steps of the traditional recipe. With a few extra flavors. The only real difficulty with the recipe: you need a syphon. If you’ve got one lying around in your kitchen, all you have to do is don your apron!
Main ingredients
- 500g dried Tarbais beans
- Various meats: pork (rind, belly), duck confit, Toulouse sausage
- Vegetables and herbs: garlic, onions, carrot, bouquet garni
- Seasonings: chicken stock, tomato paste, duck fat, salt, Espelette pepper
Preparation
- Soak beans overnight.
- Cook beans, herbs, rind and pork belly in stock.
- Brown meats in duck fat, then sauté garlic and onion.
- Assemble all ingredients in a dish, cover with stock and bake for 3 hours at 170°C.
Cassoulet revisited
- Separate meat and beans after cooking.
- Chop and brown meat with veal stock and soy sauce.
- Blend beans to obtain a creamy mousse.
- Serve in a verrine: meat on the bottom, bean mousse, cooking reduction, croutons and parsley.
This cassoulight retains the essence of the original recipe while giving it a more modern twist!