In the Mini-Pyrenees, cassoulet is a regional, traditional dish comprising of a local white legume and 4 types of meat: sausage, bacon, pork fat, and leg of wild goose or duck. Carrots, onions and potatoes are welcomed ingredients in this hearty dish which requires many steps. Cassoulet requires cooking the beans several times, braising the pork fat, making a bouillon base, cooking each meat in sequence and layering ingredients in a deep dish to bake for 2-3 hours. Cassoulet is for meat lovers and will leave no room for dessert. (first photo)
French food culture embraces the art of eating. From noon to 2 pm most businesses are closed for lunch and the cafes are crowded with tables spilling out into the sidewalk with people taking in light fare, espresso, conversation, newspaper, or book. How do US citizens normally take lunch? 30 minutes!!!! Check out me and my friends taking in an afternoon coffee at Concord Cafe (photo).
Sylvain, (photo) my flatmate, displays our late afternoon meal. The choices of cheeses I have had here in France!!! I hope I never see another brick of American-rubber.... that yellow-dyed, pasteurized matter that is considered cheese!
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