South-west France, a region caracterized by an outstanding gastronomic tradition, is the cradle of cassoulet. Appeared in the XVI. century, at a time when the first beans (formerly called "white beans") were cultivated in the South of France, the cassoulet is a typical country course.

It was savoured during the winter after the traditional pig's feast and the preparation of goose and duck meats. Originally, wifes used to prepare the famous speciality at the beginning of the week and let it cook in "Lou cassoul" (Languedoc word), a container made of terracotta disposed in the hearth of the fireplace. This dish constituted the farmers food for 7 days, and so the cassoulet saved a heavy workload to the wifes. Each day, missing ingredients were addeed so that the pan remained always full and it was advisable to break the crust formed on surface that enabled to steam it. Hence the tradition : "To break 7 times the crust during the cooking". This use could also explain the familiar expression : "to break the crust (that significates "to eat" in french). Year after year, the place has addeed some finesses in the elaboration of cassoulet.

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The competence of a well-known restaurant

Even today, all the savour of Languedoc region finds itself in this cassoulet where beans from Lauragais are mixed deliciously with conserve of goose, Toulouse's sausage, shin of pork, sausage with skin, without forgeting pork skin.

Since 150 years, the recipe of the cassoulet from Castelnaudary remains at the Colombier. Thanks to a very careful selection of products, home-made guaranteed, and the know-how of a professional team, the Colombier has become a restaurant proud of its reputation in toulouse and its surroundings.