Toulousain Cassoulet Raynal & Roquelaure
the box of 840 g (2 persons)
Cooked with beautiful Toulouse sausages and tasty pieces of pork, cooked in goose fat with melted ingot beans and seasoned with a touch of garlic, it will delight your taste buds!
In 1866, the station of Capdenac, in the Aveyron, becomes a strategic stage on the line Toulouse-Paris.
At that time, Theophile RAYNAL is boss of the buffet of the station. There are many travelers who stop there to savor the best specialties of the region.
His sick cook is Ernest ROQUELAURE, the brother of his baker friend, who offers his services. He will never leave again, becoming Chef-in-chief, associate of Théophile … but also his son-in-law!