A Cassoulet Lunch

In December 2025, La Table des Amis de Provence offered “A Cassoulet Lunch” to members and friends.

Cassoulet is a celebrated French dish that hails from the Languedoc region in the southwest of France. It is a slow-cooked dish traditionally made with white beans, various meats (such as duck confit, pork sausage, and sometimes lamb), and aromatic vegetables. The name "cassoulet" comes from the earthenware pot called a “cassole,” in which the dish is cooked. The origins of cassou let date back to medieval times, when hearty, filling meals were necessary for sustenance. Over time, cassoulet became a symbol of rustic French cuisine, with each town —most notably Castelnaudary, Carcassonne, and Toulouse — claiming its own version and fier cely defending its authenticity. (a famous quote: cassoulet is not a recipe, it’s a way for French villages to argue.'”) The dish embodies comfort, conviviality, and the spirit of sharing, often enjoyed as a communal meal with friends and family. The meal would be cooked over several days by La Table des Amis member Sam Gish who is quite famous for his cassoulet dinners i n Philadelphia . Sam and Susan had 30 person cassoulet dinners every year and had a waiting list of friends wanting to attend. It would be enjoyed family style at the Carpita home, close by the canal in Saint Rémy-de-Provence. Beverages are included but you are welcome to bring a bottle of wine to pair with the cassoulet, such as a Cahors, Madiran, or a Languedoc blend , all red wine s from the southwest.

Historical account reconstructed from La Table’s archived event materials.