Cassoulet Confessions: An Evening with Sylvie Bigar
On a true fall Wednesday, the Consulate General of France in New York hosted, “Cassoulet Confessions.” The event opened up with a panel discussion moderated by Communications Consultant, Marianne Fabre-Lanvin, while featuring a panel of prominent speakers: the author of Cassoulet Confessions, Sylvie Bigar; Executive Chef & Cassoulet Ambassador, Philippe Bertineau; Executive Director of La Maison de la Région Occitanie à New York, Paul Cousin; and Co-Owner of Clay Coyote Pottery, Morgan Baum.
The panel discussion was dedicated to cassoulet — one of the staples of French country cuisine. The dish is perfect for the chilly fall and winter nights, as it typically consists of “a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans.” (Source: Kitchn) Cassoulet’s name comes from the traditional cooking pot, “the casserole”, which is a deep, round, earthenware pot with slanting sides. Although the Clay Coyote Pottery is based in Hutchinson, Minnesota, their studio is one of the three establishments in the United States that creates the proper “casserole”.
Sylvie Bigar, who is the author of Cassoulet Confessions, mentioned that she studied the dish and its cultural importance for years, but she truly understood the cassoulet and its significance once she tasted it in the Occitanie region of Southern France.
After the cassoulet discussion came to a close, the lucky attendees were able to taste-test one of the cassoulet recipes mentioned in the book, accompanied by a choice of Gerard Bertrand red or white wine and traditional baguette bread.
If you’re interested in learning more about the cassoulet dish, along with its cultural relevance and its influence on Sylvie Bigar’s life, Cassoulet Confessions is available for purchase here. If you’re also interested in making the cassoulet at home, make sure to order your casserole at Clay Coyote Pottery.
