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 • 442

  • Victor
    Victor 6 days ago

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

  • LeoM
    LeoM 8 days ago

    Reminds me of Brazilian black bean stew

  • Qcumber
    Qcumber 10 days ago

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

  • My Opinion!
    My Opinion! 10 days ago

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

  • Da
    Da 14 days ago

    Bravo chef.Excellent !

  • Rouge Noir
    Rouge Noir 19 days ago

    J'ne pense pas qu'ont a toutes ces ingrédients ici en Ontario. I'm grocery shopping in the county from now on.
    👍 Ça à l'air très délicieux quand-même.

  • Rafael Ulloa
    Rafael Ulloa 23 days 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 26 days 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 Month ago

    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 Month ago

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

  • DYNASTY6846
    DYNASTY6846 Month ago +1

    C’est Superbe!!!😘😍🥰😝😊

  • James Ritchie
    James Ritchie Month ago

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

    • My Opinion!
      My Opinion! 10 days 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 Month ago

    I would really love to eat in his restaurant !

  • Draker Loss
    Draker Loss Month ago

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

  • nghnino
    nghnino Month ago


  • Travis Bickle
    Travis Bickle Month ago

    Wow. It just look incrediblicious

  • Bazalab
    Bazalab 2 months ago

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

  • Infidel14?
    Infidel14? 2 months ago

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

  • Alvaro Rodriguez
    Alvaro Rodriguez 2 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 2 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 2 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 2 months ago

    Just beautiful. Many thanks from Portsmouth England.

  • Alex Delarge
    Alex Delarge 3 months ago

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

    IANinALTONA 3 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 3 months ago

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

  • Lonely Shepherd
    Lonely Shepherd 3 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 3 months ago

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

  • Charissa Farley
    Charissa Farley 3 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 3 months ago +1

    no bullshit here! proper food!

  • Shannon Patrick
    Shannon Patrick 4 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 4 months ago

    Heart attack heaven! Looks delicious!!

  • Nathaniel Farrugia
    Nathaniel Farrugia 4 months ago

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

  • E Grainger
    E Grainger 4 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 4 months ago

    Looks burnt :/

  • Eward Richards
    Eward Richards 4 months ago


  • Connor Dayman
    Connor Dayman 4 months ago

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

  • Jessica Jones
    Jessica Jones 4 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 4 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 4 months ago

    J’ai vu mieux.

  • Cyndi Foore
    Cyndi Foore 5 months ago

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

    • R Fulano
      R Fulano Month ago

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

  • Sajan John
    Sajan John 5 months ago

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

  • Harsh Gadley
    Harsh Gadley 5 months ago

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

  • pwndecaf
    pwndecaf 5 months ago

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

  • Yumcha Brea-
    Yumcha Brea- 5 months ago

    I would have loved to have been there With you two! My Support to the People of France! VIVA LA FRANCE!

  • Martin Carstensen
    Martin Carstensen 5 months ago

    I prefer italian food over this actually

  • Blas Puente
    Blas Puente 5 months ago

    A great recipe of Cassoulet

  • Sayit AsItIs
    Sayit AsItIs 5 months ago

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

    • R Fulano
      R Fulano Month ago

      Add some savory.

    • Delph Zouzou
      Delph Zouzou 5 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 5 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 5 months ago

      Hence the vinegar tip at the end. :)

  • Gustavo Leal
    Gustavo Leal 5 months ago

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

  • dojufitz
    dojufitz 5 months ago

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

  • Thor S.W.
    Thor S.W. 5 months ago

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

  • Ron Froehlich
    Ron Froehlich 6 months ago

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

  • Gregory Calzada
    Gregory Calzada 6 months ago


  • clarkewi
    clarkewi 6 months ago

    Gorgeous! Delicious!

  • StephenBentley
    StephenBentley 6 months ago +1

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

  • jose cuervo
    jose cuervo 6 months ago

    Des haricot pet💨

  • TheGrouchDnD
    TheGrouchDnD 6 months ago

    My body... my body is ready

  • Rich83
    Rich83 6 months ago

    Beans suck

  • Adversus Mundi
    Adversus Mundi 6 months ago

    The infuser is a fantastic idea! The amount of time I waste picking out cloves from a dish!

  • Tom wait
    Tom wait 6 months ago

    Yea....,I ate something like this cooked by Mme Cazal in Toulouse.....a beautiful meal.

  • iris van scheppingen
    iris van scheppingen 6 months ago +2

    "My dear old friend: mjreaouchoylasjoulon"

  • lbdeuce
    lbdeuce 6 months ago

    wonderful video my gooch.

  • 1sunstyle
    1sunstyle 6 months ago

    Oh man! This recipe and channel blew my mind. My new favorite channel! I'd love to hear about the history of the recipes. Who invented it, if it's known.

  • Zeef
    Zeef 6 months ago

    Duck fat tastes gross

  • Imre Szabó
    Imre Szabó 6 months ago


  • Jo Allan
    Jo Allan 6 months ago

    WOW we need those sausages!

  • ivy and roses
    ivy and roses 6 months ago +37

    The ingredients in this recipe makes me realize how much the grocery stores suck in the USA

    • snipper1ie
      snipper1ie 4 days ago

      @Chris Edward What is lost? In my youth, I had free range pork, I still have my own chickens and turkeys for Christmas, I had grouse, partridge, snipe, woodcock and duck, brown trout and salmon and all that the riverbank and the hedgerows could provide. We had nettle, still have, watercress in abundance, sadly no more, sorrel, dandelion et al. I used to have a full gourmet pantry every time I stepped outside my door. Because of intensive farming most of the veg is gone, even the water is poisoned to the extent that the rivers can't support the young trout and salmon. Swifts are on the decline because there aren't enough insects to rain a brood.

    • Chris Edward
      Chris Edward 4 days ago

      You moved to France because of gourmet stores? Really? WTF is considered gourmet? Caviar? Because we all buy caviar and really expensive wine. If it’s because you really like French cooking or wanted to own a vineyard then just say it. There is plenty of good food and restaurants in the US. French is a lot of reductions and slow cooked meats. Really not hard. Italian cooking is much more complex cooking but I’ll take New England seafood over either.

    • snipper1ie
      snipper1ie 4 days ago

      The main thing that you're lacking in the USA is common sense and to question what those vested interested parties tell you as being fact. Nothing that comes out of Washington is the truth. Run up the flag.

    • Chris Edward
      Chris Edward 14 days ago

      Not where I live. We have the greatest variety.

    • Johnny Khomlately
      Johnny Khomlately Month ago +1

      @missarthemis - I think the difference is that you have to go that extra mile and seek out quality produce at stores. Farmers markets are not eaasy to come by.
      The argument is that the *average* store in the US doesn't compare to the *average* store in France (or even Japan IMO) because our food culture has been decimated by corporate food and we have the poorest diet and thus the highest rates of obesity, type 2 diabetes and heart attack.

  • RedTSquared
    RedTSquared 6 months ago

    Good God, that looks fantastic! If only my wife liked beans, we'd try and knock that dish out! Thanks for posting this!

  • Deckie Deckie
    Deckie Deckie 6 months ago

    Eat like tis every day and you won't live long....but you will die ohhhh soooo happy.....

  • Deckie Deckie
    Deckie Deckie 6 months ago +3

    God knows I'm hurting...butI can't stop watching.....Muchas gracias!!....this is a work of art....Merci beaucoup monsieurs!!

  • Deckie Deckie
    Deckie Deckie 6 months ago

    Already looks good and the fire is not even on....

  • whynottalklikeapirat
    whynottalklikeapirat 6 months ago

    Greatest dish ever. But eat it once a year and you won't have to eat for the rest of the year xD

  • Kalvis O
    Kalvis O 7 months ago

    Nice. Dish you can only make if you live in France.

  • souheil3333
    souheil3333 7 months ago

    Fat fat fat matiere grasse :-(
    It is like eating sidfläsk in Sweden in the old Days, and get heart attack . True ??

    • Aidan Clarke
      Aidan Clarke 6 months ago

      souheil3333 - Well duck fat is surprisingly healthy and full of monounsaturated lipids (good for the heart and cholesterol). Though it does not mean you should eat cassoulet every day 😋

  • Nilesh Sinha
    Nilesh Sinha 7 months ago

    Greetings ! I would like to know if you are providing any french culinary short course ?? I'm by profession chef and I worked in various hotels in UK< Canada and India. At present i'm working in New Delhi as a Chef and I want to upgrade myself in French cuisine . your help and guidance will be appreciated .My email id .. looking forward for your reply. Thanx

  • vpasify
    vpasify 7 months ago

    , Getting addicted to your videos!!Well done!!

  • Chase Vineland
    Chase Vineland 7 months ago


  • Trenton Quarantino
    Trenton Quarantino 7 months ago

    Had some Cassoulet in Limoux.
    Such a special place for me.

  • Trenton Quarantino
    Trenton Quarantino 7 months ago

    What a stunning area. Visited it twice.
    The food was beyond my expectations. The scenery, exquisite. The people..meh.
    I guess they get tired of being so popular, you can't blame them, being the no.1 tourist hotspot.
    We went in June to avoid the crowds and the temperatures were perfect.

  • cwmyr
    cwmyr 7 months ago

    In the 17th century they spiked onions with cloves, same idea as the metal thingy, to avoid having cloves floating around.

  • juan de la cruz
    juan de la cruz 7 months ago

    Very nice, the ingredients are hard to find where i live. going to use same technique with local ingredients.

  • scott goodman
    scott goodman 7 months ago

    wwooo, whooooo, whaaa!! Sound of me barfing. I will have beans with ham and cornbread but none of this gawd awful looking mess. Thanks for sharing. You may have all my portions.

  • Beth McCracken
    Beth McCracken 7 months ago

    That looks amazing!!!!! I've never had the pleasure of enjoying this beautiful dish, I am certainly making this...

  • Daniel Grace
    Daniel Grace 7 months ago

    It looks great. I'm just wondering about the dark colour of the beans on the top. I guess they are not too burnt?

  • Johnny K.
    Johnny K. 7 months ago

    Jesus Christ what a dish!

  • Jann Hebrank
    Jann Hebrank 7 months ago

    aha,,,baked beans

  • ildiko
    ildiko 7 months ago

    Wonderful recipe! Not difficult, just long..thank you Stéphane for taking the mystery out of this recipe. I will definitely be making you have to show us how to make confit de canard 🦆😉. Tell us about yourself! Love your vlog 💜

    • ildiko
      ildiko 7 months ago

      Merci 🌸

    • French Cooking Academy
      French Cooking Academy  7 months ago +1

      Thanks for that I did a question and answer session some time ago

  • TommyTarkov
    TommyTarkov 7 months ago

    lovely dish!

  • 8trigrammer
    8trigrammer 8 months ago

    Makes me want to live in France...

  • John McGlynn
    John McGlynn 8 months ago

    Thank does the next flight for France leave ?

  • wvman2374
    wvman2374 8 months ago


  • bo derrick
    bo derrick 8 months ago

    Proper autumn food for the family

  • lola paradis
    lola paradis 8 months ago

    This cassoulet is the best quality I ever seen! 👌🏽👏🏽👏🏽👏🏽👏🏽

  • Romain Guéry
    Romain Guéry 8 months ago


  • daral zanachuck
    daral zanachuck 8 months ago

    And here's me, thinking it was just a bean stew, face palm.

  • Alex Gvozden
    Alex Gvozden 8 months ago

    one of the tastiest things are beans baked in oven, you would love this too, :)

  • Gig Young
    Gig Young 8 months ago

    That is one helluva labor-intensive dish but it looks well worth it.

  • Atticus Finch
    Atticus Finch 8 months ago +2

    Wonderful to discover this. Great to watch. Cassoulet is one of my favourite dishes, and a true classic. You really need to go to France to get a truly great one. Last one I had was from a fantastic little brasserie in Paris near Les Invalides. I got a big smile from the waiter when I ordered it. I suspect it’s usually only the locals who do, not Scotsmen. It was epic!
    Superb channel, Vive l’Alliance et la Cuisine Française!

  • Kevin Hagler
    Kevin Hagler 8 months ago

    It the U.S. we call this dish "beanie weenies". ;)

  • axiomist
    axiomist 8 months ago

    Good lord ! Did I just dream all this ? I dont want to wake up !

  • Kees Manuel
    Kees Manuel 8 months ago

    Amazing food awesome video! Greetings to you all