How To Make a Cassoulet step by step | French Cooking academy visit south of France

  • Published on Sep 16, 2017
  • How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made
    This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce.
    Ingredients and Written recipe on the website:

    Recommended items for this recipe
    Great all purpose earthenware dish :
    Great Ballon glasses wine drinking:

    Cooking time and tips:
    The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.
    The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.
    After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .
    Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
    1 hour first, until the juices evaporates and a crust forms at the top of the beans.
    Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn
    the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.
    A traditional cassoulet has to be cooked in a Cassole (Earthware) pot
    The story
    Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples ( the town of Revel, France.
    After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.
    The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.
    About the French Cassoulet:
    The name "Cassoulet" from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
    The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.
    It is important to note that there is 2 "schools" in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.
    in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet
    For more information on Chef Jerome Roussillon please visit his website:
  • Howto & StyleHowto & Style

Comments • 452

  • Steven
    Steven 8 days ago

    This tells me that my ancestral cuisine is something that I need to revisit.

  • Barbara DeSelle
    Barbara DeSelle 26 days ago

    Looks wonderful. The list of ingredients is not in the description. Where can I get this list, please? Thank you.

  • Randy Watts
    Randy Watts Month ago

    Amazing recipe! Thank you for sharing your authentic recipe with us!

  • Matthew Hunter
    Matthew Hunter Month ago

    $200 later...

    • Delph Zouzou
      Delph Zouzou 10 days ago

      For about 8 persons, it's not that expensive. :)

  • Marie Whitman
    Marie Whitman Month ago

    I am thrilled to have found your channel! I live in the US in S. Florida, and there are no real french restaurants, only mediocre bistros, which people are so impressed with because they don't know French food. Unfortunately, I cannot find French meats locally, nor have I seen any on Amazon. What would you suggest as a close substitute for French ham and Toulouse sausage? We do have Spanish ham, but what I see you using looks very different from any ham I have seen locally. There is a demand for French meats, so I hope someone figures out how to make them locally, or sell them here, even if they come frozen.

  • saturnia22
    saturnia22 Month ago

    Wow! I have no butcher who can provide these items, just supermarket offerings and lousy ones at that.Looks sooo good

  • Eric Erickson
    Eric Erickson 2 months ago

    I like this cassoulet receipt, it looks more rustic than the pureed versions

  • Alicia Carew
    Alicia Carew 2 months ago

    Thanks For Shareing Another Wonderful French Recipe Bon Appetit 🙂

  • Victor
    Victor 3 months ago

    This looks amazing! Definitely going to try this.
    Cela a l'air incroyable! Va certainement essayer cela.

  • LeoM
    LeoM 3 months ago

    Reminds me of Brazilian black bean stew

  • Qcumber
    Qcumber 3 months ago

    The South-West of France is famous for this dish. Fortunately it is cooked all over the country.

  • My Opinion!
    My Opinion! 3 months ago

    That looks absolutely disgusting! I watched Julia Child make it too.

  • Da
    Da 3 months ago

    Bravo chef.Excellent !

  • Rafael Ulloa
    Rafael Ulloa 3 months ago

    oh my god. i would kill to be at that table eating that delicious cassoulet. i can only try to make it myself and hope i can come anywhere close to it looking that good.

  • john smith
    john smith 3 months ago

    So if I add vinnegar at the end, I won't fart?! "French andidot" Italians eat tomatoes at the end for digestion, now I have a new antidote🤗

  • Paul C
    Paul C 4 months ago +1

    Mercier Beaucoup Chef Jerome. Le recipe cest formidable. I am just 1 person living alone so I will have to do some serious scaling back but it is inspirational.

  • Orion6699
    Orion6699 4 months ago

    I watch these videos while eating crap from a can. Tonight its pork and beans. Maybe someday Ill actually make something....

  • DYNASTY6846
    DYNASTY6846 4 months ago +1

    C’est Superbe!!!😘😍🥰😝😊

  • James Ritchie
    James Ritchie 4 months ago

    No way I could serve this at a dinner party!
    Need another recipe !

    • My Opinion!
      My Opinion! 2 months ago

      @Drunken Master II Were you too drunk to get that it is an opinion?

    • Drunken Master II
      Drunken Master II 2 months ago

      @My Opinion! what's your problem?

    • My Opinion!
      My Opinion! 3 months ago

      It is awful! I would not eat this at all. I happened here because I was watching Julia Child videos and she made one and I thought I was going to throw up - it looked so disgusting.

  • James Ritchie
    James Ritchie 4 months ago

    I would really love to eat in his restaurant !

  • Draker Loss
    Draker Loss 4 months ago

    Je suis Québécois alors donc, certaine racine Française, mais pour cette recette, j'ai certaine réserve :)

  • nghnino
    nghnino 4 months ago


  • Travis Bickle
    Travis Bickle 4 months ago

    Wow. It just look incrediblicious

  • Bazalab
    Bazalab 5 months ago

    Brilliant mouth watering dish!! Missing South of France!! Paradise.

  • Infidel14?
    Infidel14? 5 months ago

    This is literally an all day dish, but it looks mighty tasty.

  • Alvaro Rodriguez
    Alvaro Rodriguez 5 months ago +3

    The traditional dessert with this dish is the liver of the person who suffered a heart attack during the meal. We like our happy fatty livers here in France!
    Just joking, it looks absolutely awesome, even with that pork skin.

  • Hollis Evon Ramsey
    Hollis Evon Ramsey 5 months ago

    Stephane -- i'm about to make my first cassoulet, but i want to make it to fit my tastes. so i'm wondering whether it would work, flavor-wise, if i used orange zest and juice, and added dried tarragon and perhaps 1-2 star anise to the beans, too? (i can't find fresh tarragon here in Central Florida Walmartville. see the comment by Ivy and roses, below this comment, re American grocery stores suck.) also, i DO want the breadcrumb crust topping, but i'm going to mix my crumbs with grated orange zest, parsley, and maybe grated garlic, too.

  • fguzem fguzem
    fguzem fguzem 5 months ago

    Jerome,m-ai omorat!!!! Multumesc pentru superba reteta. Nu am inteles ce suc,juice folosesti la finalul retetei
    Multumesc inca o data,Dumnezeu sa te binecuvanteze!

  • Austin and Sians Dad
    Austin and Sians Dad 5 months ago

    Just beautiful. Many thanks from Portsmouth England.

  • Alex Delarge
    Alex Delarge 5 months ago

    Excellent plate.. looks so freaking delicious. Cheers from Mexico city.

    IANinALTONA 5 months ago

    love most of the french cuisine.... but always hated the cassoulet. Its also the favorite foot of bums on the streets of paris: cold and straight from the tin...

  • Joyann Goddard
    Joyann Goddard 6 months ago

    Doesnt the salt prevent the beans from cooking and getting soft?

  • Lonely Shepherd
    Lonely Shepherd 6 months ago

    Stefan good show, pls tell me who sing the blues at the end of your video. Thanks. I hope I wrote your name correctly.

  • D H
    D H 6 months ago

    Nice... Niiiiice... Gotta try this - although the sausage might have to differ.

  • Charissa Farley
    Charissa Farley 6 months ago

    I love this channel. I work with many of the techniques to create plant based dishes as well. (Gasp) :-)

  • Francis Draco
    Francis Draco 6 months ago +1

    no bullshit here! proper food!

  • Shannon Patrick
    Shannon Patrick 7 months ago

    Where is the written recipe? We have duck fat from Amazon, duck confit from Lidl. Ready to make this!

  • AB N
    AB N 7 months ago

    Heart attack heaven! Looks delicious!!

  • Nathaniel Farrugia
    Nathaniel Farrugia 7 months ago

    Note to self: Try peanuts/black soy beans for a keto altenative

  • E Grainger
    E Grainger 7 months ago

    Tried Cassoulet in Carcassone a few years ago and it probably had more goose fat used than in your friend's version. I think I'd prefer Jerome's!

  • Reece McCalister
    Reece McCalister 7 months ago

    Looks burnt :/

  • Eward Richards
    Eward Richards 7 months ago


  • Connor Dayman
    Connor Dayman 7 months ago

    I could go for something like that around this time of year.

  • Jessica Jones
    Jessica Jones 7 months ago

    When the kids were home I used to make my version of cassoulet often. Everyone loved it an it is very filling. I substituted chicken for duck, fresh kelbasa and ham with everything else he used. Except I made a bechamel sauce for the oven cooking.

  • Daniel Estefano
    Daniel Estefano 7 months ago

    Please, what kind of ham is that? It does not look like anything available in the United States. Substitute with something maybe?

  • Benjamin Feldman
    Benjamin Feldman 7 months ago

    J’ai vu mieux.

  • Cyndi Foore
    Cyndi Foore 7 months ago

    Those beans look very much like our lima beans here in the USA. Are they similar in taste?

    • R Ful
      R Ful 4 months ago

      Cyndi Foore
      Yes they have same taste more or less, and need less cooking-time.

  • Sajan John
    Sajan John 8 months ago

    You can also
    visit for Simple, Easy, Amazingly-Yummy Paleo Recipes in French at

  • Harsh Gadley
    Harsh Gadley 8 months ago

    That is a lot of meat to cook to put in one dish lol excessive?

  • pwndecaf
    pwndecaf 8 months ago

    Wow - I would LOVE for someone to make that for me.

  • Martin Carstensen
    Martin Carstensen 8 months ago

    I prefer italian food over this actually

  • Blas Puente
    Blas Puente 8 months ago

    A great recipe of Cassoulet

  • Sayit AsItIs
    Sayit AsItIs 8 months ago

    Now you're talking cooking - my style. I love cassoulet but it does make me fart a lot

    • R Ful
      R Ful 4 months ago

      Add some savory.

    • Delph Zouzou
      Delph Zouzou 8 months ago

      @Sayit AsItIs Haha, excellent. Yes, that's a very generous dish, you don't eat that in 15 minutes.

    • Sayit AsItIs
      Sayit AsItIs 8 months ago

      @Delph Zouzou I first tasted this dish in Castelnaudary France while taking a boat down the Canal du Midi from the Channel Islands to the Mediterranean. Castelnaudary is the home of the cassoulet and we asked for the best place to have it for lunch - the town hotel.
      It was enormous - almost to much to eat - but pride took over and we scoffed it all. The trumpet sounds coming from our boat as we went down the canal were taken as working signs - but it was worth it 10 times over.

    • Delph Zouzou
      Delph Zouzou 8 months ago

      Hence the vinegar tip at the end. :)

  • Gustavo Leal
    Gustavo Leal 8 months ago

    Recette géniale, je vais essayer de le faire ici en Colombie. Merci beaucoup!

  • dojufitz
    dojufitz 8 months ago

    WOW.....that crust........

  • Thor S.W.
    Thor S.W. 8 months ago

    a lot of fat just one serving it might be exceeding 850kcal.

  • Ron Froehlich
    Ron Froehlich 9 months ago

    If sumo wrestlers were French, this is what they would eat

  • Gregory Calzada
    Gregory Calzada 9 months ago


  • clarkewi
    clarkewi 9 months ago

    Gorgeous! Delicious!

  • StephenBentley
    StephenBentley 9 months ago +1

    Made this this evening & it’s immediately gone on the “make this again list”! Absolutely delicious. Thankyou Stefan