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The sausage was a bit dry because to cook it perfectly, you shouldn't cut it. It's supposed to be cooked whole, and then cut. That way it can keep all its juice :)
That sausage tasted much better than it looked!🤣 Fois gras is fancy, but a little too much for me. You clearly have good taste with the bouchee a la reine! - Jon
Unfortunately for you, you missed the sausage cooking as it needs to be cooked whole and not cut that keeps the juice in. And on a grill or bbq is awesome. And for cassoulet I guess the store did not tell you, the best way is to het it into a pot, with breadcrumbs on top and put it into the hoven not too hot until the breadcrumbs as made a cripsy skin on it. Then you'll get true flavour of cassoulet 😁 That's why some stores sell it with a jar. Oftentimes price varies based on the time it takes to cook it, you can make a quick pace cassoulet but it won't match in any way a full 1 day cassoulet prep! See you in Toulouse another time!
Hi @mathieubuffat4523, thank you for your tips, we appreciate it. We definitely had our french cuisine rookie hats on here! The food was still amazing even though we butchered it. We are very much looking forward to returning and getting it right!
@@BucketListTravellersSorry if my comments looks judgemental, it was not as if nobody told you... you can't know. When I started cooking I cut it and pick the skin with a fork... No, I know it has to be cooked as a whole.
Cassoulet is one of my favorite dish (and I'm French). Looks like your cassoulet was dry. I would have added some hot water. There should be lots of fat also in the pot. All that should create a creamy sauce. I'm salivating already. Planning to go to Toulouse this July 2024.
Thanks for the suggestions! Yes, we were definitely rookies when it came to cooking the cassoulet. It still tasted good, I can only imagine how amazing it would be cooked properly!
Just discovered and loving your channel ! What a refreshing change to find a food blog where the reviewers actually have the command of some proper food vocabulary 😊👍
Ohh BLT,that Toulouse sausage should be eaten with a Gallo Pinto!!! Great food there,enjoy every bit.Casoule is a tipical winter meal,kind of heavy but tasty! Vive La France BLT,and as always....safe travels!
🤣🤣🤣 Some gallo pinto would have been perfect with it! Yes the cassoulet is definitely a winter meal, good thing we were there at the right time for it! Thanks Henry!
Merci d'aimer la nourriture Française ! 🙏. Mais par contre les bouchée à la reine, les pommes dauphines et les tomates farcies ne se mangent pas froides !!! 😱
In France we Never eat Cassoulet with other food 😉Never vegetables with it!! And never mix Saucisse de Toulouse with Cassoulet! It's not an american breakfast 😀
actually it is for 4 people the quantity lol (but one doesn't count when they love) (the first cassoulet. The tomates farcies stuffed tomatoes we usually eat them hot with rice with it . Or mashed potatoes. The potatoes you tasted after the tomatoes are also eaten warm with meat ot fish.
That would explain why we had it over a couple of meals! Thanks for the clarifications.😃 We did enjoy the cassoulet, and everything else too! Thanks for watching Céline!
@@BucketListTravellers You are very welcome, and I wish you to keep discovery delicious things from all over the France and the world. Take care of yourself.
We love European markets and agree they are more expensive. The package of sausage was almost as big as you! It looked delicious and we thought a very good price. The Duck foie gras…..is it typically eaten hot? I’m just not sure about this one, however everything looked great! Thanks for taking us along~Cara 😊
🤣🤣 Yes that was a very imposing sausage! I'm not a fan of foie gras and pate, but Jay loves it. We believe that Foie gras is a spread to be eaten cold, definitely an acquired taste! - Jon
Here a fast recipe for foie gras( duck liver): ask a butcher to prepair for you a duck liver it will remove anything not « pretty ». You slice it in +\- 1 cm each. Put it in fridge to harden it a bit and so it not melt in pan. Warm a flat pan, non adhesive, add the foie slices, real fast only 1 minut + or - each side. You can serve some panes apples slices ( I prefer granny ones cause they stay firm and sour but whatever apple is ok) . Pinch of pepper on the liver when it is ready. Take it off fire and put in a plate. Enjoy with a good wine or cider ( apple based light alcool) or juice if avoiding alcool. There you go your hot foie gras. My father used to add a throw of Armagnac to make it flambé just before serving but he liked his alcool. Me I just keep it simple.
Foie gras. It's not butter. You're supposed to pair a sweet wine with that. Next time, try to slice your foie gras, sear it (1 or 2 min on each side), have it with Rhubard, toast your bread, and a nice sweet wine (Sautern, Coteaux Du Layon, or Riesling).
Lovely video(s). I like you look at not only the taste but also the price. Now a few comments (trying not to repeat what’s already been said below): 1) IGP, AOP, AOC, etc. are not just geographic protections. It usually comes with a list of requirements about how stuff are grown, list of ingredients, recipes… if you make a chicken sausage in Toulouse, you can’t sell it as Saucisse de Toulouse. 2) Cassoulet comes from the word Cassole, which is a baked-clay dish in which it is cooked at a low temperature for a long time (6-10 hours). To be even more accurate, it comes from the Occitan language, which was widely spoken in the area (the region is still called Occitanie), then slipped into French. 3) When associating Cassoulet and Toulouse, you might have unwillingly brought France back to civil war 😂 Toulouse, Carcassonne and Castelnaudary all claim Cassoulet as their own, and they would fight to the death for it (The French to take everything food related very very seriously) 😂 Nowadays Castelnaudary is usually accepted as it’s birth place. 4) I fear your cassoulet was too cooked. Beans shouldn’t be mashy, just melting in your mouth. Given how it’s cooked (low temperature for several hours), you need to use very large and firm white beans. These are traditionally Haricots tarbais (from the nearby town of Tarbes, another IGP^^).
Hi Tixien, thank you so much for sharing your insightful comments! That is all so very interesting. We did notice that Carcassone also claimed Cassoulet when we visited, we don't want to be starting any civil wars!😱. Yes we definitely didn't cook the cassoulet correctly, it still tasted pretty good though!
@@BucketListTravellers Ha Every French specialty has a story behind it. Some are urban legends, some are shameful propaganda^^, some are true… Facts or legends doesn’t matter really, it’s just part of the fun:-) The French love food so much you can’t have lunch or dinner with friends or family without spending half of it talking about… food 😂 And not even about the one you’re enjoying, just food stuff. It’s borderline mental 😂 Please have a look at this short hilarious video about Castelnaudary’s cassoulet. It’s an advertisement but the candid camera is real. It sums it up perfectly;-) czcams.com/video/_o4S7Yw4TaE/video.html
Your choice of French food was interesting and authentic but what a shame you weren't able to eat most of the foods in the way they are eaten by French people...I am married to a Frenchman and have lived in the Toulouse region for many years. As already mentioned you did not eat foie gras but pâté. Paté is chunky, made of duck meat but with other things added (often including other meats). Foie gras is totally different, whole prepared duck liver, from specially bred ducks, with simple seasoning. The foie is very smooth and is preserved in the fat that is released from the foie during cooking. As for the cassoulet - this is a typical dish that is a complete meal (sorry, no added veg and certainly no added sausage!). It is cooked in an earthenware pot in the oven (like the ones you saw in the market) Bread crumbs are put on the top which gives it a lovely crunchy topping. The stuffed vegetables, bouche à la reine and pomme dauphin are never eaten cold and are delicious when freshly cooked just out of the oven. Locals from Toulouse are so proud of their food it's just a shame you weren't able to eat with any of them. I hope you have had a fabulous trip.
Hi Stephanie, thank you for taking the time to share some of your knowledge of the local cuisine. Yes, it would have been wonderful to experience the food properly with the locals. Even poorly prepared (!), the food was still great for us and we fell in love with this wonderful city. We ended up spending 6 wonderful weeks in the South of France and it was one of the highlights of our 3 year travel adventure. We will definitely return and experience French food properly next time! Thanks for watching.😀
In addition to my previous comment about civil war, you might have started another one 🤣 Tomates farcies are a subset of Petits farcis (literally Little stuffed), which can be tomatoes, peppers, zucchini, onions, potatoes… and are definitely not from Toulouse but from Nice. On the side, please note Petits farcis’ stuffing is salted with anchovies only (no alt in there according to the original recipe).
Oh no, we really need to tread carefully with French food! We really need to get ourselves a french food consultant like yourself! Wow, the anchovies was another thing we did not know about farcis'. I'm not usually a fan of anchovies, but they worked really well in the farci! - Jon
@@BucketListTravellers The biggest issue in understanding French cuisine is that while France is a country... it's home to "13 countries", give or take. Most regions had an entirely separate cultural identity up to the last two centuries, where they started to merge (still leaving differences and banter). That also means they had their produce, ways of doing things, etc. So the ideal would be to get some food tips from locals in each and every region you visit^^
@@BucketListTravellers France is well behind in the street food scene. Boucheries are just shops where you can buy traditional familly dishes for lunch (like "tomates farcies", "bouchées à la reine", "pommes dauphines") and a steak for diner. Clients usually shop there right before going home. Cuisine isn't supposed to be fancy or anything in boucheries. They are more like conveniences stores at every corner of the cities. To those who really want to experience french cuisine, there are only two option : 1/ knowing a good cook, or 2/ going to a good french restaurant, which doesn't even need to be in France.
1/ overcooked the most delicious sausage 2/ treated cassoulet as a side 3/ bland carrots and broccolis with it - I died inside 4/this ain’t Foie Gras its a Paté 5/eating cold a bouchée / you w#*kers.
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That wasn't foie gras. It was a duck pâté with (a bit of) foie gras.
Thanks for the correction! That makes sense considering it was from a duck shop 😃
Foie gras comes from horrific cruelty
@@shantaramhicks1029 - Learn about birds' anatomy and you'll see it is not cruel.
The sausage was a bit dry because to cook it perfectly, you shouldn't cut it. It's supposed to be cooked whole, and then cut. That way it can keep all its juice :)
Hi Jegan, thanks for the tip! Even after cooking it the wrong way, it still tasted good to us. It must be sublime when cooked properly!😋😋
I see the sausage that you guys made.
Wow fancy fois gras, looks pretty good. Of course that pastry bouchee a la reine is my favorite.
That sausage tasted much better than it looked!🤣 Fois gras is fancy, but a little too much for me. You clearly have good taste with the bouchee a la reine! - Jon
I thing Cassoulet comes frome cassolette (little casserole), the earth pot it was cooked in
Ahhh, that makes sense, thanks for the explanation and for watching!
Unfortunately for you, you missed the sausage cooking as it needs to be cooked whole and not cut that keeps the juice in. And on a grill or bbq is awesome.
And for cassoulet I guess the store did not tell you, the best way is to het it into a pot, with breadcrumbs on top and put it into the hoven not too hot until the breadcrumbs as made a cripsy skin on it.
Then you'll get true flavour of cassoulet 😁
That's why some stores sell it with a jar.
Oftentimes price varies based on the time it takes to cook it, you can make a quick pace cassoulet but it won't match in any way a full 1 day cassoulet prep!
See you in Toulouse another time!
Hi @mathieubuffat4523, thank you for your tips, we appreciate it. We definitely had our french cuisine rookie hats on here! The food was still amazing even though we butchered it. We are very much looking forward to returning and getting it right!
@@BucketListTravellersSorry if my comments looks judgemental, it was not as if nobody told you... you can't know.
When I started cooking I cut it and pick the skin with a fork... No, I know it has to be cooked as a whole.
@@mathieubuffat4523 No, not at all. Thank you for taking the time to write a comment, we do appreciate it. 😀
You put the full sausage in water and boil till evaporated
Thanks for the advice, we'll cook it longer next time! It was delicious regardless!
Really nice guys. I’ve been there and enjoyed it very much
Thanks Michael, glad you enjoyed it as well. Toulouse was a great introduction to southern France for us.
Cassoulet is one of my favorite dish (and I'm French). Looks like your cassoulet was dry. I would have added some hot water. There should be lots of fat also in the pot. All that should create a creamy sauce. I'm salivating already. Planning to go to Toulouse this July 2024.
Thanks for the suggestions! Yes, we were definitely rookies when it came to cooking the cassoulet. It still tasted good, I can only imagine how amazing it would be cooked properly!
Just discovered and loving your channel ! What a refreshing change to find a food blog where the reviewers actually have the command of some proper food vocabulary 😊👍
Leedshunk, welcome to our channel! Thank you for also taking the time to leave us a nice comment too, we really appreciate it!
you guys are lovely. i'm afraid you didn't get to eat 'real' fois gras from its looks and it cost around twice as much usually for the cheaper ones.
Thank you for your kind words Thomas. Ah, shame about the fois gras, it goes back on the bucket list for next time!
Ohh BLT,that Toulouse sausage should be eaten with a Gallo Pinto!!! Great food there,enjoy every bit.Casoule is a tipical winter meal,kind of heavy but tasty! Vive La France BLT,and as always....safe travels!
🤣🤣🤣 Some gallo pinto would have been perfect with it! Yes the cassoulet is definitely a winter meal, good thing we were there at the right time for it! Thanks Henry!
beautiful France and yummy foods, enjoy and be safe always friend, liked
France is one of our favourite countries and the food certainly plays a big part in why we love it so much! Thanks for watching 😀
Merci d'aimer la nourriture Française ! 🙏. Mais par contre les bouchée à la reine, les pommes dauphines et les tomates farcies ne se mangent pas froides !!! 😱
Merci d'avoir regardé Doug, la cuisine française est difficile à ne pas aimer ! La nourriture aurait été encore meilleure tiède !
In France we Never eat Cassoulet with other food 😉Never vegetables with it!! And never mix Saucisse de Toulouse with Cassoulet! It's not an american breakfast 😀
Consider the lesson learnt!😀 It still tasted great even though we cooked and ate it wrong!😋
actually it is for 4 people the quantity lol (but one doesn't count when they love) (the first cassoulet. The tomates farcies stuffed tomatoes we usually eat them hot with rice with it . Or mashed potatoes. The potatoes you tasted after the tomatoes are also eaten warm with meat ot fish.
That would explain why we had it over a couple of meals! Thanks for the clarifications.😃 We did enjoy the cassoulet, and everything else too! Thanks for watching Céline!
@@BucketListTravellers You are very welcome, and I wish you to keep discovery delicious things from all over the France and the world. Take care of yourself.
We love European markets and agree they are more expensive. The package of sausage was almost as big as you! It looked delicious and we thought a very good price. The Duck foie gras…..is it typically eaten hot? I’m just not sure about this one, however everything looked great! Thanks for taking us along~Cara 😊
🤣🤣 Yes that was a very imposing sausage! I'm not a fan of foie gras and pate, but Jay loves it. We believe that Foie gras is a spread to be eaten cold, definitely an acquired taste! - Jon
Here a fast recipe for foie gras( duck liver): ask a butcher to prepair for you a duck liver it will remove anything not « pretty ». You slice it in +\- 1 cm each. Put it in fridge to harden it a bit and so it not melt in pan. Warm a flat pan, non adhesive, add the foie slices, real fast only 1 minut + or - each side. You can serve some panes apples slices ( I prefer granny ones cause they stay firm and sour but whatever apple is ok) . Pinch of pepper on the liver when it is ready. Take it off fire and put in a plate. Enjoy with a good wine or cider ( apple based light alcool) or juice if avoiding alcool. There you go your hot foie gras. My father used to add a throw of Armagnac to make it flambé just before serving but he liked his alcool. Me I just keep it simple.
I lived in Toulouse for 15 yrs, I miss the food
Hi Billy, we only spent a week there and miss the food a lot!! It would be a great place to live. Thanks for watching.
Fun video. France is on my bucket list also
Thanks for watching!😁
In France we never eat Bouchée à la Reine with hands but in a plate with knife and fork 😀
We couldn't wait till we got home, it looked soo good!
And never cold!!!
@@BucketListTravellersyes, but no French eats Bouchés à la reine as street food because you HAVE to heat it in the oven otherwise it's not eatable 😅
@@sophied.art-dp Noted for next time!
sacrilege, the cassoulet is cooked in a terracotta pot and in the oven 😁
😱😱 . Sadly our aparthotel didn't come with either! Thanks for watching.
Wow it look delicious 🤗🙂🤪 food 😋
😋😋😋 Nearly good as nacatamal!😜
Tartes au noix.... "Nut poyyyy". 🤣
🤣🤣🤣 I'm sure I've caused more than one French person's ears to bleed with my butchering of their language! Thanks for watching!
Je me souviens avoir vomi avec dignité un sandwich au thon avec dessert. Ouin. ❤
Cela ressemblait à une mésaventure gastronomique ! Merci d'avoir regardé.
Great content - I'm sure real cassolette tastes great, the stuff out of a jar will never be as good.
Thanks! Yes, we agree the stuff out of the jar probably isn't as good as the real thing. I think we burnt our cassolet too! Still tasted great though!
hello , great movie. You have to eat bouchee a la reine and tomate farcie hot! had you taste like cold ???
Thanks for watching! We were able to get the food heated at the markets, so we did have them hot. It wouldn't have been the same cold!
It's not Foie Gras,it's Paté de Canard.
😳😳 Yes, we sadly worked that out after the fact, our bad!
France = food 😄😱🇨🇵
Thanks for watching!
Amazing video
Thanks for watching! We're glad you liked it 😃
Foie gras. It's not butter. You're supposed to pair a sweet wine with that. Next time, try to slice your foie gras, sear it (1 or 2 min on each side), have it with Rhubard, toast your bread, and a nice sweet wine (Sautern, Coteaux Du Layon, or Riesling).
Love the suggestion, thank you! We have a lot to learn in the ways of French cuisine.
looks delicious!
It tasted as good as it looked! 😋
In France we never eat Tomate Farcie with hands but in plate with knife and fork.
This was France cuisine Steve Irwin style! 🦘
Lovely video(s). I like you look at not only the taste but also the price. Now a few comments (trying not to repeat what’s already been said below):
1) IGP, AOP, AOC, etc. are not just geographic protections. It usually comes with a list of requirements about how stuff are grown, list of ingredients, recipes… if you make a chicken sausage in Toulouse, you can’t sell it as Saucisse de Toulouse.
2) Cassoulet comes from the word Cassole, which is a baked-clay dish in which it is cooked at a low temperature for a long time (6-10 hours). To be even more accurate, it comes from the Occitan language, which was widely spoken in the area (the region is still called Occitanie), then slipped into French.
3) When associating Cassoulet and Toulouse, you might have unwillingly brought France back to civil war 😂 Toulouse, Carcassonne and Castelnaudary all claim Cassoulet as their own, and they would fight to the death for it (The French to take everything food related very very seriously) 😂 Nowadays Castelnaudary is usually accepted as it’s birth place.
4) I fear your cassoulet was too cooked. Beans shouldn’t be mashy, just melting in your mouth. Given how it’s cooked (low temperature for several hours), you need to use very large and firm white beans. These are traditionally Haricots tarbais (from the nearby town of Tarbes, another IGP^^).
Hi Tixien, thank you so much for sharing your insightful comments! That is all so very interesting. We did notice that Carcassone also claimed Cassoulet when we visited, we don't want to be starting any civil wars!😱. Yes we definitely didn't cook the cassoulet correctly, it still tasted pretty good though!
@@BucketListTravellers Ha Every French specialty has a story behind it. Some are urban legends, some are shameful propaganda^^, some are true… Facts or legends doesn’t matter really, it’s just part of the fun:-) The French love food so much you can’t have lunch or dinner with friends or family without spending half of it talking about… food 😂 And not even about the one you’re enjoying, just food stuff. It’s borderline mental 😂
Please have a look at this short hilarious video about Castelnaudary’s cassoulet. It’s an advertisement but the candid camera is real. It sums it up perfectly;-)
czcams.com/video/_o4S7Yw4TaE/video.html
Your choice of French food was interesting and authentic but what a shame you weren't able to eat most of the foods in the way they are eaten by French people...I am married to a Frenchman and have lived in the Toulouse region for many years. As already mentioned you did not eat foie gras but pâté. Paté is chunky, made of duck meat but with other things added (often including other meats). Foie gras is totally different, whole prepared duck liver, from specially bred ducks, with simple seasoning. The foie is very smooth and is preserved in the fat that is released from the foie during cooking. As for the cassoulet - this is a typical dish that is a complete meal (sorry, no added veg and certainly no added sausage!). It is cooked in an earthenware pot in the oven (like the ones you saw in the market) Bread crumbs are put on the top which gives it a lovely crunchy topping. The stuffed vegetables, bouche à la reine and pomme dauphin are never eaten cold and are delicious when freshly cooked just out of the oven. Locals from Toulouse are so proud of their food it's just a shame you weren't able to eat with any of them. I hope you have had a fabulous trip.
Hi Stephanie, thank you for taking the time to share some of your knowledge of the local cuisine. Yes, it would have been wonderful to experience the food properly with the locals. Even poorly prepared (!), the food was still great for us and we fell in love with this wonderful city. We ended up spending 6 wonderful weeks in the South of France and it was one of the highlights of our 3 year travel adventure. We will definitely return and experience French food properly next time! Thanks for watching.😀
stuffed vegetables are usually not a snack meal, better eaten hot seat at a table.
Yes, we learned that the hard way! Thanks for watching!
In addition to my previous comment about civil war, you might have started another one 🤣 Tomates farcies are a subset of Petits farcis (literally Little stuffed), which can be tomatoes, peppers, zucchini, onions, potatoes… and are definitely not from Toulouse but from Nice. On the side, please note Petits farcis’ stuffing is salted with anchovies only (no alt in there according to the original recipe).
Oh no, we really need to tread carefully with French food! We really need to get ourselves a french food consultant like yourself! Wow, the anchovies was another thing we did not know about farcis'. I'm not usually a fan of anchovies, but they worked really well in the farci! - Jon
@@BucketListTravellers The biggest issue in understanding French cuisine is that while France is a country... it's home to "13 countries", give or take. Most regions had an entirely separate cultural identity up to the last two centuries, where they started to merge (still leaving differences and banter). That also means they had their produce, ways of doing things, etc. So the ideal would be to get some food tips from locals in each and every region you visit^^
Did you eat your Pomme Dauphine cold ?😐
I think we had that warmed up. It wouldn't be the same cold!
stuffed vegetables are not really street foods and they are really meaned to be eaten hot
Fair call! They still tasted pretty good lukewarm. Thanks for watching!
bouchées à la reine needs to be warmed in the oven and not cold eaten
Of course. The boucherie that we bought it from heated it up for us, it would have been nicer still heated in an oven as you say. Thanks for watching.
@@BucketListTravellers France is well behind in the street food scene. Boucheries are just shops where you can buy traditional familly dishes for lunch (like "tomates farcies", "bouchées à la reine", "pommes dauphines") and a steak for diner. Clients usually shop there right before going home. Cuisine isn't supposed to be fancy or anything in boucheries. They are more like conveniences stores at every corner of the cities. To those who really want to experience french cuisine, there are only two option : 1/ knowing a good cook, or 2/ going to a good french restaurant, which doesn't even need to be in France.
pate de canard is NOT foie gras !! :-)
There was a bit of foie gras in there, but you are right it was mainly pate de canard.
du foie gras a 4.50 lol
Hi Freddy, since making this video, we've learned more about what is and isn't foie gras!😳
1/ overcooked the most delicious sausage 2/ treated cassoulet as a side 3/ bland carrots and broccolis with it - I died inside 4/this ain’t Foie Gras its a Paté 5/eating cold a bouchée / you w#*kers.
That is quite strong language for a sausage. 😅 Thanks for perservering with the video in any case!