I'm shocked this channel deserves a lot more views. Great quality production. Great authentic recipes!

Love this channel. Proper European soul food done properly - great work!

Subscribed at River’s suggestion. Lo and behold my beloved cassoulet was the first recipe I noted . Can’t wait to view the entire video. And, Pete has an enthusiastic and exciting voice!

Beautiful! One of my favorite dishes, and not so hard at all, but time consuming, and worth every minute!

This by far one of the best food channels on you tube. |Amazing content all round

This channel is superb! A real gem, looking forward to cooking some of these recipes. Good memories of holidays in France and more recently in Spain and Portugal. Keep up the great work!

Wow, cooked this tonight and it was delicious. Had roast duck on Sunday, confit the legs stock from the carcass and used a Greek sausage as Toulouse sausages not available here. Result was fantastic and we still have some left for tomorrow night. Love your channel and your easy laid back style. Thanks for sharing the recipes and the opportunity to see their provenance.

Such a unique format and great to see a family cooking together. This recipe seems a little simpler than my last effort but looks delicious. Next weekend's project.

Our honeymoon was in Carcassonne & my husbands first cassoulet. Thank you for the wonderful reminder and the recipe for his birthday dinner.

Such a fantastic medieval town. Now I must go there! So nice to see your family joining you on your food adventures. :)

I am Greek and i love Greek cuisine among others as many other cultures from Europe also like Greek cuisine/ And i can say that by the demands of our tourists. But i have to admit French cuisine is the mother of all cuisines worlwide!!

I had a traditional cassoulet in Carcassonne in May. Was wonderful.

Cracking video and dish pete. Cant get enough of your authentic classical french cooking series. Great to see the family involved this time aswell 😂

Excellent video! Since it’s getting cool here in NJ, I’m getting ready for cassoulet season.

Such a lovely life! Quite the one:) France, beautiful food and cycling. Utopia..

Wonderful gastronomy and vídeo! Thanks for sharing It. Regards from Amazonas, Brazil.

Superb video! Instructive and atmospheric.

Pete’s pans groupies 😂😂😜😜

Terrific foodie channel! Well produced and great visuals. More please!

How absolutely authentic. Was there last week and wow what a video explaining how to make. Cheers

Great to see this dish in the context of its region. Some good tips too! I haven't seen that tip about submerging the crust. Makes sense though.

Great film - lovely scenery, though I wouldn't want to cycle too much of it!

Great as always Pete. Keep up the good work

That looks amazing but even more so that town!!

Thinking a lot about you traveling around. Stay safe! The culinary world needs you.😊

Great video! I wish the States had better access to local butchers! Pork skin and feet are hard to come by.

Nice one! Thanks!

Found you channel so happy 😀 brilliant 🤩

Great video. Thankyou!

Just found your channel, it's great. Your presentation is so easy to listen to, you're like the Mark Felton of travel cooking.

Great. That was fun. Thank you.

"Goes in the cook, not in the cassoulet..." 😂😂

Impressive! You're the man!

Nice video, great food, looking forward to catching up with more of both.

I've just discovered your channel. Great content. It's the middle of winter here (Australia), & I'll be making this on the weekend.

bon, merci beaucoup! ça a l'air d'être un très bon repas copieux

River sent me here. Glad I came!

Really wish you guys would have dug in and tasted it.. How is it served? With bread, rice, as soup?

That Crusader Kings music 😎

OMG it looks so tasty!!

I'm sold! 😮

Ah, Jess makes an appearance in this one! She seems lovely!

Fantastique!!

We had cassoulet in Carcassonne.

Just made the cassoulet, wood fired, what's your email address so I can send you the pics and my thoughts! Cheers. Ps love the channel

Great video. I'm preparing for my first cassoulet, bought my 500gm of pork belly complete with rind, promptly removed and discarded the rind, 2 days before viewing this video. Alas! The good news is that I just happen to have a split pig trotter in my freezer and have had NO idea what to do with it! Thanks for the help!

That cassoulet ... I'm salivating.

"Miraculously preserved" if you don't count Viollet Le Duc's Disneyland style 19th Century "restoration". Just as there's too much schmaltz in the recipe.

I was in Carcassonne last week. Had to have a cassoulet whilst I was there, naturally.

This dish is influenced coming from Spain. The Spanish introduced beans from its American Provinces. In Spain they are called ''cocidos'' or ''pucheros'' and its made in a cazuela, an earthen pot. Its out of this world.

Please share links to the early music used in these videos - I must know.

inspiring video. Wonder if I could rent out an Airbnb and cook with a host who's willing to teach?

It looked delicious

tomatoes are contentious in cassoulet yes? a dish pre dating potatoes, therefore also tomatoes 🤔

And, of course, the lady's foldable knife is an Opinel!

A recipe from before potatoes, yet with a tomato 🤔 (Recipe still looks lush though 😊)

Love the look, love the accent, love the visuals... But if we had any more verses of Now is the month of Maying I'd be suicidal.

Is it my imagination or does this guy's voice go down a register every time he says something French?

No potatoes... so where did the tomatoes come from? Still loved the recipe.

Subbed

I used to have a pen pal in Carcassonne. I wonder if he’s still there. It must be nearly 50:years ago!

Cor! ... that looks tasty.

..👍👍👍

As fine a looking cassoulet as I’ve ever seen. Just wish I could taste it 😂

Класс !

7:54 😂😂😂

👍👍👍🇬🇪🇬🇪🇬🇪

Cool vid! You should serve and munch it though!

Cooking instructions: simmer for the length of time it takes one to admire the ancient ramparts from below. 5:22

I'm afraid the fortifications of Carcassonne have not been 'miraculously preserved' from the 13th century - it was almost entirely built in the Victorian era. The cassoulet I'm sure is perfectly nice, but as the stated aim here is 'authentic and traditional' cassoulet, it doesn't quite hit the mark. There are essentially three variants which may be considered authentic: the cassoulets of Castelnaudary (where the dish probably originated), Carcassonne and Toulouse. The Castelnaudary recipe uses pork and confit of goose, that of Carcassonne uses mutton and that of Toulouse uses mutton, pork, sausage and confit of goose. These recipes are the only ones which have any rightful claim to authenticity. Which of these is superior is of course a matter of opinion, but I would argue that the mutton and the goose adds a certain something to a cassoulet which I wouldn't be without. Game is occasionally used too and can be good. More importantly though - a true cassoulet *never* contains tomatoes.

Chapaux, Monsieur.

Question mate. If the original recipe predates potatoes then it predates tomatoes as well. Wtf

What's the song???

no money shot?? come on plate some for us next time

Potato and tomato came together from the america

How about Pans people?

No breadcrumbs??

Predates potatoes? Oh, it’s millions of years old?! Oh, you mean the arrival of potatoes…gotcha.

Heyy so what’s up with Jessica?? Asking for a friend…

Guess you might wanna consider adding 20 or better 40 mg of atorvastatin in that noce pot 😂😂😂

Sorry, not my cup of tea. I am interested in the subject matter, but not in the overwrought, over-enunciated voice over.