“This post is a continuation of sharing our passion for France and our culinary travel experiences.”
On another recent trip to France, visiting again Toulouse and the medieval city of Carcassonne and beyond…we are ever in awe of the diverse regional cuisines we discover. Our travelers were treated to regional cuisine and its history on a visit to the Universal Cassoulet Academy along the Cassoulet Trail that extends from Narbonne on the sandy shores of the Mediterranean to the city of Toulouse. Dinner was prepared and served by the region’s Master Cassoulet Chefs; Cassoulet Ambassadors to the world!
Not too long ago, Liz and I were invited by this prestigious Academy in France to attend the first dinner of their new Embassy of their USA Academy of Cassoulet hosted by Alain Ducasse’s Restaurant Benoit in New York City. The Cassoulet Ambassadors traveled as a group from France to NYC, bringing with them their traditional red robes, floppy hats, medals, and of course their passion for this dish. They assembled, cooked and ceremoniously served steaming cauldrons of the hearty bean-based creation to a curious gathering of Disciples members, guests, and food media. It was a typical French-inspired evening complete with fanfare, music and delectable wines from the Languedoc-Roussillon.