Manage episode 342971969 series 2940399
Where is it from the cassoulet? Well, that's a really good question because depending on who you ask, you're gonna get a different answer. I mean, in general, I think everybody agrees that the cassoulet which you know we need maybe to stay exactly what is it?
International food and travel writer Sylvie Bigar was born in Geneva, Switzerland, and is based in New York City. She is fluent in French, English, and Italian. Sylvie co-authored Chef Daniel Boulud's definitive and personal cookbook, Daniel: My French Cuisine. Sylvie's many adventures have led her to explore the childhood home and native French province of Colette, her favorite author; the apple orchards of Ireland, the banks of the Oum Er-Rbia River in Morocco, the remote Swiss village of Mund with its seductive saffron, the Austro-Hungarian culinary revival in Prague, and Southwestern France on a long-time quest for the perfect cassoulet.
Today’s topic on Fabulously Delicious is all about the cassoulet and we will find out what’s in it, where’s it from, variations of and its origin story.
The place Sylvie mentions for the best cassoulet is Hostellerie Etienne - http://www.hostellerieetienne.com
Sylvie’s books are available on Amazon* via these links here.
Cassoulet Confessions - https://amzn.to/3fDwfW6
Daniel: My French Cuisine - https://amzn.to/3rmAQPn
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