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Le fameux cassoulet du sud-ouest aux manchons de canard confits accompagnés de haricots tarbais Label Rouge (420 g)

Artisan: Ferme artisanale Jean-Paul Hérau - Jean-Paul Hérau, artisan conserveur.

If you’ve been longing to experience the genuine taste of an excellent homestyle cassoulet made with real Tarbais beans, you’re in luck! This family slowly stews the gems of Pyrenean cuisine in a cannery adjoining their old-fashioned farm in Bigorre, with spectacular results.

Heat slowly in a bain-marie for about ten minutes, pop it in the oven a few seconds and serve piping hot. Fans of cassoulet are in for a real treat.

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