Photos: Daniel Lepoittevin, Wikimedia Commons, CC BY-SA 3.0 Krzysztof Golik, Wikimedia Commons, CC BY-SA 4.0 Lynx1211, Wikimedia Commons, CC BY-SA 4.0
Photo credits
Photos: Daniel Lepoittevin, Wikimedia Commons, CC BY-SA 3.0 Krzysztof Golik, Wikimedia Commons, CC BY-SA 4.0 Lynx1211, Wikimedia Commons, CC BY-SA 4.0
Cooking cassoulet with partridge, the Carcassonne way
Your local guide
Thomas Cathala
View profile
Highlights
- A cassoulet made with partridge
- Two choices that mark it properly local
- A slow simmer most people rush
- Carcassonne's version, explained properly
- A written method to cook from
About this tour
This call is a method session built around cassoulet, focused on the Carcassonne version made with partridge rather than the duck or sausage more common elsewhere in the region. We talk through the ingredient choices that mark a version as properly local and the slow simmer the dish depends on. It is built for someone who wants to cook it properly rather than just hear about it.
We start with what ingredients you can actually find locally, then work through the method step by step. You can ask about substitutions or timing as we go, and I will adjust the plan around what is available to you. By the end you have a simple written method in the order you will use it.
This suits anyone planning to cook the dish themselves rather than just watch it explained. It also suits someone who has tried a different regional version and wants to compare.
Included
- A 45-minute call with a local guide
- Honest tips on where to eat, stay and what to skip
- A short follow-up note with every place mentioned
Not included
- Bookings made on your behalf
- Phone or data charges from your provider
Itinerary
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Hello, and what you want to know 5 min
The guide calls you and asks what you are after: planning Carcassonne, recommendations, or just questions.
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What makes this version different 15 min
We go through why the Carcassonne cassoulet includes partridge, unlike the versions made in Toulouse or Castelnaudary nearby. I point out the two ingredient choices that mark a version as properly local.
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The long simmer 15 min
We talk through the slow, patient simmer the dish actually needs, since most mistakes at home come from rushing this one step. You leave the call with a simple method written out in the order you will actually use it.
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Your questions 7 min
Ask anything that is still on your mind, there is no fixed script.
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A written note after the call 3 min
You get a short follow-up message with everything mentioned, so you do not have to remember it all.
Good to know
- A stable phone or internet connection, whichever the guide uses to reach you.
- No app to install. You answer when the guide calls, or join a video call if you would rather.
- Times are shown in Paris time, so check the time where you are before you book.
- The call is not recorded. Keep your own note of anything you want to remember, or wait for the follow-up message.
- Have your questions ready, though there is time to think of more as you go.
Questions about this tour
What will the call cover?
The guide talks you through Carcassonne: where to go, what to eat, and answers to whatever you ask.
What happens if the call drops?
The guide will try you again straight away.
Can I ask the guide questions during the session, or is it a fixed script?
Anything, any time. Sessions leave room for your own questions throughout, not just at the end.
Do I need to buy or cook anything?
No. This is a conversation: the guide describes the dishes and where to find them, so you can try them yourself whenever suits you.
How it works
- Your guide calls the number you give at booking.
- This one is a video call, not a walk. We go through the method together and I answer questions as they come up.
Times shown in Paris time (CET)
Cancellation
Flexible
- Cancel up to 24 hours before the start: full refund.
- Cancel less than 24 hours before the start, or no-show: no refund.
- If the guide cancels or the date does not reach its minimum group: full refund.
- Cancel in My Account → Bookings; the refund is calculated from the start time in the tour's local time.
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Next: Wed 11 Nov · 3 seats left From 24,00 €
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