A steaming bowl of Cassoulet is brought to our table by Bridget who made it in her bijou restaurant that was once the school in this tiny Languedoc village. We are sitting in the old school room that still has the blackboard but instead of the lesson it displays todays menu. But we take no heed of that for as usual I have ordered Bridget’s delicious Cassoulet for my clients who have signed up for the Saint-Chinian & Minerve vineyard tour. The comforting white bean stew cooked in a garlicky sauce comes in a terracotta Cassoulet and hidden inside is the preserved duck, duck confit as it’s called here. Dotted around are succulent sausages and sprinkled on top are the breadcrumbs baked to a delicious crunch. Its rich and hearty peasant food and its like has fed the people of the Languedoc for centuries and today my customers are tucking in with gusto.
