Thomas Cathala

I live in Bastide Saint-Louis, the grid-planned lower town, so its straight streets and right-angled corners are ones I know at every hour of the day. I also run a cooking call built around cassoulet, since the Carcassonne version, with partridge, differs from what most visitors have tried elsewhere. On camera I like explaining why a street runs the way it does rather than only naming it, and on a call I slow right down at the exact point the dish needs attention. I have guided here for over a decade and speak French and English.