Traditional Toulouse Cassoulet


Although there are numerous versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot that it is traditionally baked in, the cassole , which is often shaped like a wide inverted cone to ensure the greatest amount of luscious crust.

Our Délidoor version is the traditional "Cassoulet de Toulouse" which showcases, duck confit, bacon, and the French garlic sausages that are a specialty of Toulouse. 

Preparation, cooking and serving instructions

Frozen product. To defrost, put in the fridge for 24 hours. Once defrosted, heat, and consume within 48 hours.  

Heat your oven to 160C, transfer the cassoulet into an oven proof dish and reheat for 15-20 min. For a perfect experience, you can sprinkle the cassoulet with bread crumbs before baking it. 

Customer Reviews

Based on 93 reviews
The cassoulet from Toulouse

We really enjoyed eating the best cassoulet in Sydney
The best
You must try and ypu will enjoy.

Absolutely Delicious

This meal was fabulous. So tasty with plenty of ingredients. Meat was plentiful and so tender. Enough for 3-4 meals. Will definitely order again.

So comforting!

Hubby, kids and myself all really enjoyed this dish. Its full of flavour and oh so comforting!

Susan T

I love cassoulet and wasn’t sure if a frozen one would hit the spot but had to try and I’m pleased to say I loved it!!! My French husband loved it!! And my kids (7 and 10) loved it - we got them lasagne just in case and served them that first and they ended up wanting our cassoulet?! Will definitely order again and 4 servings next time

Julie F

This was wonderful. Brought back happy memories.