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Alors les amis ça vous donne faim ça tombe bien parce

que nous allons cuisiner ensemble ce plat anthologique de la gastronomie

de terroir français j 'ai mis ma petite chemise du dimanche

pour pouvoir cuisiner ce plat parce que c 'est un vrai

plat de fête alors ça n 'a pas toujours été au

début c 'était un plat du pauvre un plat paysan mais

au fur et à mesure de son histoire il a su

gagner ses notes de noblesse grâce à notamment des figures comme

jacques chirac par exemple bon vivant devant l 'éternel qui commandait ce plat particulièrement dans les restaurants rustiques

I called it the Cassoulet.

The cassoulet has a little confused origin.

We don't know exactly where he comes.

I have written in introduction, in preambule, the chapter on the cassoulet in my book.

Impossible to speak cassoulet without causing a verbal joute digne of the most greats banquets gaulois.

Castelnodary, Carcassonne or Toulouse.

Chaque ville brandit sa cuire en bois like an étendard, défendant becs and ongles the legitimacy of sa recette.

I have put Castelnodary, Carcassonne and Toulouse with all the ingredients and how do we recognize them.

I also gave you some regional variants to give you a maximum information on our good cassoulet.

If you are new to the channel, this is a book that I release this year.

There are really a lot of chapters in it.

Look at the diversity of these chapters.

I really wanted a book very close to our terroir.

I gave you a lot of info in it, a lot of different and various topics.

You can't be annoyed, you will see that there are for everyone, for all the sauce, for all the taste.

You can find it on the great platforms online, like Amazon, for example, or at the FNAC, or at Cultura, or at your local library,

or even on our internet website, www .lespetitsgaulois .fr.

And to come back to our dear little cassoulet, I propose not to take part of one of the three great recipes,

but to pick up the particularities of each recipe, to extract the substance of the oil and try to make the cassoulet the most terrible internet.

All right, I'm going to take you with me in this adventure.

Now, friends, we're going to start looking at a little bit, we're going to look at a little more on our ingredients.

I've done a clin d 'oeil at each region of cassoulet.

The first clin d 'oeil is to Toulouse.

We're going to make a sausage of Toulouse.

I'm going to make the sausage with the chicken, so with the palate of pork and the poitrine that we're going to season.

The second clin d 'œil is for Carcassonne, with its filets of perdry, not any perdry, because there are two big perdry in France.

There is the perdry grise on the north of France, and the perdry rouge on the south.

So these are the filets of perdry rouges.

We are in the chase, and it's an oiseau who is often released in the camp for hunting, so I managed to procure it,

but it's quite complicated to find it.

The third clin d 'œil is for the cassoulet Castelnodary.

It's not an ingredient, it's a plat.

Because this plat is the traditional plat of cassoulet.

It's the one who gave the name to the cassoulet, because this place is called a castle.

And there are not many artists who make it.

But I managed to buy this castle, which is made of artisanal.

It's really fascinating the way it's made.

Because the argile is extracted on place, and these castles are created for 200 years by the same family, next to Castelnaudary.

And then the particularity, I think it's when you tap...

It makes a sound of the bell, so it's beautiful.

So this is the little clin d 'oeil to Castelnaudary.

The rest of the ingredients.

So here I present my palette, it's a piece of pork that we'll put in my sauce of Toulouse,

but I'll also put a piece in the cassoulet.

Here we have our traditional and magnificent cuisine of confit from South -Ouest,

and so normally it's the most high -game that we find on the market.

These are magnificent cuisine of confit, but I would have to do it.

This is the concentrate of tomatoes, it's only in the cassoulet of Toulouse where we find the concentrate of tomatoes,

because it's a region productrice of tomatoes.

And so we'll be able to put in one cup here I have the onion and of the oil, of course, of course, of course,

of course, that's going to be for the bouillon that we're going to do at the beginning.

In the material grass, I have a hindou, it's of the fish and the fish and of the fish,

of course, because it's a recipe from the west west.

I have a barred of the fish, you will see, it's going to serve to barred our plats, even at castle.

Here, I have my carrots that we're going to eplucher, do jarret, a little red wine which will be for the degustation at the end.

And here, we have our poitrine of the fish, it's a poitrine, we'll also be able to put in the cassoulet,

and it will also serve the confection of our sausage of Toulouse.

And here, this is my little touch terroir.

The cassoulet is made with the lingots, the lingots blancs, it's this type of haricots.

And I chose the haricot tarbay.

It's a speciality, it's an IGP of the West.

And then it's been tolerated for the cassoulet of Toulouse and Castelnaudary because we're not too, too far from Tarbes.

After, Carcassonne, it's really far from Tarbes, so they're only using the lingots blancs.

But in a clin d 'oeil of terroir, I know that there are producers who are passionate,

but who put a lot of energy to valorize this little Haricots of the West.

So in a clin d 'oeil of them, I chose this Haricots Tarbes.

It's important to know that it's Parmentier in the Americas, which has brought the Haricots.

But before, the cassoulet, it was done with the faves.

So it was a bit more complicated, it was going to cut one by one.

So to start our recipe, we are going to prepare the bouillon for the lingots,

for the haricots tarbay and then we will take care of our sausage of Toulouse.

The first step is to make a bouillon.

It's a bouillon in which we are going to cook the haricots.

The haricots, I just put them here in the water.

I just put them in the water.

You have to let them 12 hours, so on a complete night.

You have to let them go and they will take two times their volume.

Then we're going to prepare the bouillon, for the bouillon you need the barbe, so it's the lard of the choux,

the onions, we're going to pick up with the clout of girofle, the laurier and the carrots.

So I'm going to put my oil in my marmite.

Then, you don't need to salt it because we're going to put the haricots in it, if you want to salt it,

they will be durcing, it's not what we want.

So I'm going to open a little bit my barbe, aiguisher a little bit my couteau.

I'm going to take this part only, I'm going to make just a little square like that.

Then I'll take my little onion.

Look at what we're going to do.

We're going to put some little clous de girofle in.

It allows them to transmit their taste, without letting them leave in the bouillon.

It allows them to recover easily.

And here it's nice.

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Now we're going to put it in our bouillon.

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I'm going to put 2 -3 feuilles of the laurier sauce.

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So I'm going to take a little bit of a carrot, and I'm going to cut it just grossly,

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and it will also start with the bouillon.

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And now I'm going to put it on the fire.

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All right, let's put a little place here.

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And there, my friends, we wait for 1 hour that it boue,

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that all the aromas of the ingredients that I put in my bouillon will diffuse in the bouillon.

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And now we're going to make our sausage of Toulouse.

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So for the sausage of Toulouse, we need a piece of sausage maigre and a piece of a bit more fat.

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So I took the poitrine for the piece of a bit more fat.

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And the piece of sausage maigre, it's the palette.

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So look, I'm going to lift it up.

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I'm going to do it because this kind of recipe, for me, it's made it up.

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And if you want a exact recipe for your sausage of Toulouse, you can see it on the internet, there's no problem.

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And here we have our little bit more gras and little bit more maigres.

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What I'm going to do is I'm going to cut, I'm going to make a charcuterie and a saucepan.

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It's a bit delicate, but my hachoir is falling in pain.

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So here I realize that it's a little bit long, but it's not bad.

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One eternity later.

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Well, I've finished cutting my pieces.

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So we see that there are pieces a bit more blancs, like that.

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It's the poitrine, which is more gross.

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And there are pieces like here, which are more rosy, which are more maigres.

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Now it's time to season.

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For the sauce of Toulouse, it's a simple season, you can just add some salt, for example.

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So, the recipe is to add 18 grams of salt per kilo.

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So, I'm going to add a little bit to an eye.

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I'm going to add a little bit of estragon, like that.

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A little bit of muscade.

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And especially, since we are in the South -Ouest, I'm going to add the piment d 'Espelette.

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So, I don't want to add too much, just two pincers, like that.

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Then I put it in my recipe

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And then I'm going to relax the whole

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It's already very good

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You can see it's gross, it's not a hook, it's just a couteau

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It's like a tartar or a couteau

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But I think it will be very good to do it I'm going to relax for it to be homogenous

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And when we are there, when we have all malaxed I have to add a little ingredient

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The south -west is obviously the graisse of the canard

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So I'm going to put 1 tablespoon of grain of the canard inside.

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Not too much because the cochon is already well gras, but it will give a lot of juice to my sausage.

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And it's going to be very gourmet, I think.

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It's a really good sausage of Toulouse.

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In reality, no, because I don't respect exactly the recipe.

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But it's for that it's even more gourmet, so I don't think you won't.

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On my entonnoir, I've prepared my boyau of pork.

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It's a big calibre, which I put on the outside.

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I'm going to put my viand in the entonnoir and I'm going to put my viand in the boyau, what we call embossé.

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And here, I arrived at the bottom of the sausage.

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It's enormous, I took a big diameter, a big caliber of boyau, of chodin, we call it.

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So these are the boyau of pork.

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I'll be able to cut it here, I hope I won't cut too much, I'll be able to cut it again.

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I'll be able to cut it here.

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So here we have our sausage of Toulouse, where traditionally it will be enroulé like this.

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In fact, what I'm going to do to avoid the massacre, because it's going to be broken,

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I'm going to put it in the bouillon that I put behind me, and in fact it's going to cut it and maintain it.

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After I could cut some troncs and so I can't avoid all of them at the end of the cuisson.

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Oh my goodness!

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Oh my goodness!

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There's no water!

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I'm going to put some water just before.

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It smells good at all.

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Hop là.

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It's been 10 minutes that it's cooking, so I think I'm going to get out of the heat.

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And we're going to take a look for the bouillon.

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Hop là.

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Hop là.

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Superbe.

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Allez, viens là.

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Hop.

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Parfait.

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Hop là.

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Je suis dans les vapeurs, je peux vous dire que ce bouillon, il sent extrêmement bon.

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Alors mon bouillon, je vais le laisser ici.

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Et là, ce que je vais faire, c 'est que je vais blanchir mes haricots.

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Donc je vais blanchir mes haricots, ça veut dire quoi ?

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Ça veut dire que je vais mettre I'm going to put my haricots in the marmite, and I'm going to let them go to the marmite.

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Once we're at the marmite, we wait for 5 minutes, it's called the blanching.

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Then we put the first eau of the cuisson, which is filled with amidon.

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So I'm going to put my oil in the marmite.

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I'm going to put my haricots in the marmite.

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And here, I'm going to cover not with the water, but with my bouillon, which I had reserved, which is still hot, like that.

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I'm going to add a little bit of oil to be sure that it covers well.

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and then we'll be able to put it on the heat this time for 1 hour.

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Now it's time for 1 hour that the haricots are starting to cook, so I'm going to take them.

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What I'm going to do now, I'm going to put them in my plate, because you'll see, we're going to prepare a little bit.

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I'm not going to eat them because I'm going to need the juice.

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You've seen, I didn't tell you, but you've got the carrots and the leaves with it.

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Once I've got my haricots like this, I'm going to eat it, of course.

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They'll keep it, but in the meantime, they'll be a little fondant.

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At this level, I'm going to put the little touch, you remember, of the cassoulet of Toulouse.

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So it's the concentrate of tomato.

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I don't want to put it normally.

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I'm going to put it like this.

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So I'm going to put it in about this quantity.

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And then I'm going to put some oil.

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Traditionally, I think we count 1 gouss d 'ail per person.

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Because my cassoulet is a cassoulet for 6 people, I'm going to put 6 gouss d 'ail.

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And when I have this, I'll be able to remove all the pieces.

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And here, I reserve it and it will serve just after for the montage of our cassoulet.

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And now, my friends, in the last part, I'm going to take this piece of the poitrine.

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And in fact I'm going to make the size of one

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that I'm going to heat up just behind me

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because it's a piece that we're going to put in the cassoulet and so it's got to be grilled.

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I'm going to cut a band like this, I think that's enough.

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So I'm going to lift grossly the barbed on the top.

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Why grossly?

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Because it's also a piece that we're going to put in the cassoulet.

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I'm going to put it just in two, like this.

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The barbed of grass, we're going to make these pieces like this.

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And these two pieces, I'm going to make them just behind me but with the grass and not any other material,

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the South -Ouest, so the graisse of the canard.

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It's just for the carameliser, it's not for the cuir, so we'll wait a little more than a minute each time, and it'll be enough.

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I'm going to add the petits ronçons of the sausage of Toulouse,

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the filets of Perdri, and the canard confit in the last because they are already cuites,

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it's just to rehearse and to make a little bit of the grass.

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The little piece of corn that I put in the grass.

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Okay.

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Magnifique, splendid.

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So for our dressage, there are several schools.

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There is a school where we put the lard at the bottom, but I'm going to do like what I've already heard.

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It's going to start with a first layer of haricots.

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And then I'll be able to put my different viandes.

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So here I'm going to start with my sausage of Toulouse.

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Look, I'm going to put it in 15 like this.

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I'm going to cover it with my haricots.

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I'm going to put my little filets. and pieces of lard.

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I put the haricots, I put the manchons of the canard confit,

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the pieces of lard, and I will cover with the haricots and the little carottes.

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And here, what is important is to keep the juice of the cuisson, and to cover all our cassoulet.

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Hop, here, almost a ras -bord.

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Wow, the magnificent cassoulet.

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And here, now, there is no more to put it into the bowl.

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There is a little touch of chef, a little bit of corn, it's for the gourmands.

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When you arrive to make a cassoulet as well as this, even if I don't respect everything in each of the great traditions culinary of Castanodari,

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Carcassonne, Toulouse, when you arrive to make a cassoulet of terroir like that, I think that's good, you can mourir in paix.

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Well, it's valid when you guys do sud -ouest, right?

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Wow, magnifique.

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Now it's part for a few hours of cuisson, we'll see.

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So, the haricots will continue to improve a little bit of the bouillon.

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They will continue to fill up.

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So, the level will increase in form a croûte.

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So, little by little, the level will increase, the level will be added to the level.

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That's why I leave the bouillon at the side.

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And then, the croûte, I'll come with my spatula to cast it, literally casses the croûte.

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and there is a debate on the number of times where you have to cast the croûte

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but I think that in tradition,

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you have to cast it up to 7 times so I'm going to let it cook my food is a little hot,

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I think it should be 200 degrees normally I think it's 150 degrees in a food domestically so here at 200 degrees, I'm going to see,

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I'm going to let the water a little bit calmer the temperature will also descend little by little

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and so on casses the croûte, we'll try to cast it at least 5 or 6, 7 times all right, we'll see you all later, no?

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look at how it's beautiful

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Let's see what's going on in the fridge.

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The little gaulois, it's been two hours that he is in the fridge.

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We've already put the juice in the first time.

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I'm going to take it, you'll see, there's a beautiful croûte that's formed.

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We're going to put the juice, cut it a little bit, we're going to wait for another 30 minutes,

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and I think it'll be good for completely.

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Oh, you've seen how it's joli?

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I love it, it's beautiful.

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Now, if you want to come back, you can see the croûte that it forms?

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It's a small croûte.

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And in -dessous, there's all the rest, of course.

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The idea is to cut this croûte that is formed.

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because the sucs that are caramelized there it contains a lot of aromas

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and flavors and so in the case like

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that it allows to mix all these flavors in the cassoulet we see that there is a little bit of juice

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I'm going to put a little bit on the ground.

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I'm going to try to put a little bit on the ground.

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I'm going to try to put a little bit on the ground.

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I'm going to try to put a little bit on the ground.

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It's time to go look at our cut -to -layer.

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We're close to 2h40, I'm going to hear it from here.

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Let's go!

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Oh, it's still hot a bit!

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Look at this!

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Oh, I'm so happy.

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Ah, it's extremely good, frankly.

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I don't think I've ever felt it.

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But it's true that I've never really eaten a real cassoulet.

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I've eaten a cassoulet...

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If, once in Toulouse, I've eaten a cassoulet in a restaurant...

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But I've never really eaten a real cassoulet of terroir, let's say.

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Franchement, I'm very proud of this dish.

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And I'm very proud of being French, being a fan of terroir French.

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When we cook like this, for nothing to do with the world and for nothing to do with the world,

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I would like to live in another terroir than that of our France, in our France's terroir

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So now I have no hattes, it's to go out of course

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For this, I took the best vessel in plus and I'm going to serve a little rasad but listen,

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listen I'm really like a kid.

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Look at these little cochons here.

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There are also little lard.

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What are we going to look for?

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Oh, the chicken chicken confit.

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I have a little bit of flour, a little bit of carrot.

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And now, this sweet fumet, my lord.

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and then a gouton it looks brulant like that

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the haricots are fondant but those who were over on the croûte croustillent it's abusé it's abusé you can hear that croustillent?

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Oh la vache, the petit confit de canard, y 'a pas besoin de couteau.

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Hummm, hummm, hummm, ceci c 'est canon, vraiment très très bonne.

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Qu 'est -ce qu 'on a pas goûté ?

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J 'ai mon petit couteau, je vais me prélever un petit morceau, splendide.

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Bon bah les amis, c 'est Validé, extraordinaire, dans une magnifique poterie faite en France, In a super bowl of bread, this is a hot fire,

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with a barricotter and a charcuterie made at home, or a fish of canard confit extraordinary, like that.

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I think we've just made one of the French gastronomical specialties the most terroir that we know.

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I'm going to give a look at all my family.

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And I'll see you soon for a new video, the Petits Gaulois.

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Vocabolario e note di pronuncia per questa lezione

Questa lezione di conversazione si basa sul video “Le Cassoulet le plus Terroir de France”. Le parole che ritornano più spesso: cassoulet, haricot, Toulouse, bouillon, piece. Questo video contiene 307 frasi e 3746 parole da ripetere con lo shadowing. Il parlato dura 21:43. Chi parla ha un ritmo naturale di circa 172 parole al minuto, vicino a una conversazione quotidiana. Solo il 73% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.

Vocaboli chiave di questo video

15 parole del video che vale la pena imparare, con pronuncia e significato:

Parola	Pronuncia	Significato
sausage sostantivo	/ˈsɔsɪd͡ʒ/	salsiccia, salame
juice sostantivo	/d͡ʒuːs/	succo
ingredient sostantivo	/ɪnˈɡɹiːdi.ənt/	ingrediente
grass sostantivo	/ɡɹɑːs/	erba, graminacea
carrot sostantivo	/ˈkæɹət/	carota
castle sostantivo	/ˈkɑːsəl/	castello
tomato sostantivo	/təˈmeɪ.toʊ/	pomodoro, pomidoro
cuisine sostantivo	/kwɪˈziːn/	cucina, culinaria
concentrate verbo	/ˈkɑn.sən.tɹeɪt/	concentrare
magnificent aggettivo	/mæɡˈnɪfəsənt/	magnifico
onion sostantivo	/ˈʌn.jən/	cipolla
dire aggettivo	/ˈdaɪ̯ə(ɹ)/	terribile, tremendo
complicated aggettivo	/ˈkɑm.plɪˌkeɪ.tɪd/	complicato, intricato
gross aggettivo	/ɡɹoʊs/	grossolano, grave
layer sostantivo	/ˈleɪ̯ɚ/	strato

I phrasal verb che sentirai

Parola	Significato
come back verbo	tornare
fill up verbo	riempire
heat up verbo	scaldare
pick up verbo	tirare su, sollevare

Frasi da ripetere

Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:

We don't know exactly where he comes.
Then I'll take my little onion.
Look at what we're going to do.
All right, let's put a little place here.
What are we going to look for?

La grammatica di questo video

Le strutture che chi parla usa di più, con le parole esatte del video:

Struttura	Nel video
Present perfect have/has + participio passato — un’azione passata che conta ancora adesso	have written · have put · I've done
Forma passiva be + participio passato — conta ciò che accade, non chi lo fa	is often released · is called · is made
Frasi relative who / which + frase — un’informazione in più su una persona o una cosa	one who gave · castle, which is · wine which will

Pronuncia a cui fare attenzione

Chi parla usa 147 contrazioni e forme ridotte, come I'm, we're, I've. Pronunciale nella forma breve, così come le senti.

I suoni “sh” e “zh”: traditionally /tɹəˈdɪʃ.ə.nə.li/, chef /ʃɛf/, dish /dɪʃ/, passionate /ˈpæʃənɪt/, rouge /ˈɹuːʒ/
Parole lunghe — attenzione all’accento: ingredient /ɪnˈɡɹiːdi.ənt/, magnificent /mæɡˈnɪfəsənt/, complicated /ˈkɑm.plɪˌkeɪ.tɪd/, traditionally /tɹəˈdɪʃ.ə.nə.li/, extraordinary /ɪksˈtɹɔːrdɪn(ə)ɹi/

I suoni difficili per chi parla italiano:

/h/ — va soffiata, non è muta: hook /hʊk/, haricot /ˈhæɹ.ɪ.koʊ/, homogenous /həˈmɑd͡ʒɪnəs/
Consonante finale — senza aggiungere una vocale dopo: sausage /ˈsɔsɪd͡ʒ/, juice /d͡ʒuːs/, ingredient /ɪnˈɡɹiːdi.ənt/, grass /ɡɹɑːs/, carrot /ˈkæɹət/
/æ/ — più aperta della “e”: carrot /ˈkæɹət/, magnificent /mæɡˈnɪfəsənt/, valid /ˈvælɪd/, relax /ɹɪˈlæks/, extract /ˈɛkstɹækt/

Come esercitarsi con questo video

Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
Registrati e confronta con l’originale, facendo attenzione a parole come sausage, juice, ingredient.

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Tecnica dello shadowing: leggi la guida completa passo dopo passo →

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Come esercitarsi con questo video

Cos'è la tecnica dello Shadowing?