Cassoulet is a rich, slow-cooked stew originating in southern France. The food writer Elizabeth David described it as “that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs”. It originated in the town of Castelnaudary in the Audedepartment in the Occitanieregion. Variants of the dish are local to other towns and cities in the Aude. read more…
In France, a bouillon (French: bouillir, English: to boil) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which has provided the name for this class of restaurants. read more…
Shepherd’s pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd’s pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd’s pie should contain lamb or mutton, and a cottage pie, beef. read more…
La Grande-Motte (Occitan: La Mota Granda) is a commune in the Héraultdépartement in Occitanie in southern France. It is a popular seaside resort and port near Montpellier, built in the 1960s and 1970s. La Grande-Motte is characterized by homogeneous architecture; many of the prominent buildings are pyramidal in form. With 2 million tourists per year it is one of the favorite resorts of the French. read more…