Finally, A Cassoulet


A few weeks ago it started raining … and it never stopped. In fact it’s raining right now. At first it was quite refreshing, good for all things green and growing. But now even the plants have had enough. “Please stop, we can’t take it anymore” they’re saying. Like a drunk man at an English wedding, the free bar seemed wonderful at first, but now the night isn’t young anymore and it’s time to go home. Except the barman doesn’t know that and he keeps pouring (I’ve been to a wedding like that by the way). For us this eternal deluge means wet dogs, dirty floors, restless kids and daily fires. We, true to form, didn’t plan ahead so all the wood got soaked and every fire is a small challenge. How have we survived these wet, chilly and dark days? Well, like always food has been our saviour. First in the form of savory dishes like blanquette de veau and garbure, then the team from Canal+ arrived and we made six fabulous desserts a day for my new show “Les desserts de Mimi” (we shot 10 whole episodes) – believe me the kids did not mind all that sweetness, if there ever was a cure for rain. The crew found the rain slightly challenging. At first it was a bit exciting, filming the soaked lawns, the raindrops, me walking in the forest in my wellies. But then it got a bit repetitive. Me walking with the kids … in the rain. Me climbing the stairs of a lighthouse … in the rain. They needed a diversion, and found it in the most unlikely place. In the form of my husband singing on French television of all places. This is a man who is so poor at singing that he mimes the words when it’s time to sing happy birthday for the kids. Not a singer but a good sport. Oh what the rain does to us.


Les Blondes d'Aquitaines, our local cows
Les Blondes d’Aquitaines, our local cows
Cantal de Salers
Cantal de Salers

When they left the sun came out for a few hours and I thought, how typical, now you shine on us “old devil sun” but that wasn’t to be either. Defiantly the skies closed above me and it started to pour again. On Saturday we took a messy drive with all the kids. Yes you guessed right, it was raining. We had a lovely time though, although our clothes (and my hair) paid a price. The silver lining to all this rain is that it’s really quite beautiful to look at the land soaked in water. Where there were green pastures we now have spectacular grey-blue mirrors of water, endless reflections of trees looking down on themselves. Walking over a meadow covered in water is quite lovely. Sometimes.




There was a moment when my adventurous husband, my eager son and keen daughter had wandered off and I was left with my two little girls and a dog called Squiffy. I looked down at my feet (or what I could see of them) and for some reason that I can’t explain I just needed to make cassoulet. On the way home I wondered how weird it is that almost two years ago I started Manger and in all this time I haven’t done a cassoulet. I think I’ve made every other great French classic, either for the blog or my book. But cassoulet got left behind and now was the time to put it right. My family is from the Toulouse region, the home of cassoulet, and it’s followed me all my days, it was there for me when I was a child in my grandmother’s kitchen and later when I studied in Paris, a good comforting cassoulet was only a restaurant away. My husband and my father love it and though it’s not my favorite dish of all, sometimes I just have to have it. It’s a once or twice a year thing. Last Saturday was such a night, except I had to wait until Sunday, when our butcher, Mr Manenti, was open, it’s a dish that takes time to make.




When your star performer is a robust cassoulet, filled with meats and vegetables and really so over the top that nobody can ever finish their portion, how do you open the meal? My answer, with more opulence, just throw the diet book out the window and have a cheese soufflé, made with the most decadent Cantal cheese. For dessert I was thinking “pain perdu with plums” a big favorite, slightly acidic and so very tasty. But it was the Chandeleur (Candlemas) and it means you have to have crêpes or something traditional. Since we had those for breakfast we opted for the navettes instead. It’s what they have instead of crêpes in Marseille.

Which makes me think of Bouillabaisse and … oh dear, here we go again.




Cantal Cheese soufflé

This soufflé is light, airy and a lovely starter for any meal. It’s also an ideal lunch served with a salad with vinaigrette on the side.

4 eggs, separated
150 g/ 1 & 2/3 Cantal or Gruyère cheese, grated
60 g/ ¼ cup unsalted butter
60 g/ ½ cup plain flour
400 ml/ 1 &2/3 cup milk
½ teaspoon ground nutmeg
½ teaspoon mustard
A pinch of fine salt
Freshly ground black pepper

Serves 4

Preheat oven to 190°C/ 375 F

In a medium-sized saucepan, melt the butter and gradually whisk in flour. Add milk, nutmeg, ½ teaspoon mustard and a dash of freshly ground pepper. Continue to stir and bring to a soft simmer, stirring for a few minutes, or until slightly thickened. Remove from heat and leave to cool.
When the mixture has cooled down, add the egg yolks, one by one, stirring constantly. Add half of the cheese
In a large bowl, whisk the egg whites till stiff, adding a pinch of salt. Fold in gently to mixture, and sprinkle the rest of the grated cheese.
Pour the soufflé mixture into a large buttered ramekin (or individual ones) and bake for approximately 35 minutes, or until well risen and golden brown. Serve immediately.


Cassoulet is a rustic bean and meat stew, originating from Toulouse, as well as the neighbouring Castelnaudary and Carcassonne, all of which claim to have the best version. It is usually cooked in a cassole, a deep earthenware dish. This recipe is inspired from my aunt’s and her best friends (who are all from Toulouse), and I love the tomato flavours mixed with the beans – I don’t like a cassoulet to be bland. A cassoulet should be moist but not too liquid, and I like the beans to be on the firmer side, so they won’t get squashed easily. It’s a simpler version than the 3 hours oven-baked one, which is perfect for me. For this recipe I used a large cocotte (dutch oven) instead of a cassole. It’s a beautiful dish!


Serves 8

700 g/ 1&1/2 pounds approx. white beans (dried, I used haricots Tarbais)
450 g/ 1 pound deboned lamb shoulder, cut into pieces
4 tablespoons goose fat
6 Toulouse-style sausages (or good-quality herbed pork sausages)
2 onions, peeled and sliced
5 garlic cloves, finely sliced
A few sprigs of parsley
450 g/ 1 pound canned chopped tomatoes, drained
1 peeled onion pricked with 8 clove sticks (see photo)
2 carrots, peeled and chopped
1 bouquet garni
1 teaspoon ground nutmeg
1/2 teaspoon ground piment d’espelette
200 g/ 7 ounces pork bacon/ poitrine demi-sel
250 g pork shoulder steak
3 large duck confit legs
2 tablespoons tomato concentrate
300 g/ 2/3 pounds saucisson à l’ail (cooked garlic sausage)
160 g/ 1&1 ¾ cups breadcrumbs
Salt and freshly ground black pepper

Soak the dried beans overnight in a large bowl of water (in 3 times their volume). Rinse and drain the beans the next day.

Place the beans in a large pot and cover with water. Add the chopped carrots, a teaspoon of salt, 1 tablespoon tomato concentrate, the bouquet garni, the onion pricked with cloves, the garlic sausage and the pork rind. Bring to a boil and lower heat, leaving to simmer for 1 hour to 1 1/2 hour, until beans are cooked but not too soft.

Meanwhile, prepare the meat sauté. Heat 1 tablespoon goose fat in a deep-frying pan, add the lamb and brown the meat on all sides on a medium heat. Sprinkle with a few thyme leaves and add the piment d’espelette. add enough water just to barely cover the meat, bring to a boil on then lower heat. Season with salt and pepper and leave to simmer for 30 minutes. Set aside.

In another frying pan, brown the Toulouse sausages with 1 tablespoon goose fat on all sides and cook for 10 minutes. Set aside. In the same pan, pan-fry the pork shoulder steak until cooked and golden on both sides.
In a large cocotte or dutch oven, heat 2 tablespoons of goose fat and sauté the onions and garlic. Retrieve the pork rind from the beans and chop it up into thick sticks, and add to the cocotte/dutch oven. Continue to cook for a few minutes, then add the drained beans, discarding the bouquet garni and the cloved onion. Reserve bean stock. Place the garlic sausage aside. Add the chopped tomatoes, nutmeg, 1 tablespoon of tomato concentrate and mix all the ingredients gently to avoid breaking the beans. Add enough lamb and beans stock, enough to just about cover the beans. Bring the cassoulet to a boil, then lower heat and continue to cook for 20 minutes. Meanwhile, sauté the duck legs in a pan until golden and reserve the duck fat rendered. Set aside.

Set the oven on the grill setting, place lamb, sausages, pork and duck legs on the beans. Slice some of the sausages and pork if desired. Sprinkle the breadcrumbs all over. Drizzle 2 tablespoons of duck fat over the breadcrumbs, some chopped parsley and grill in the oven until crust is golden, between 5 to 8 minutes (depending on oven strength). Serve immediately.



Navettes de Saint Victor

Navettes are little biscuits that ressemble small boats, slightly crunchy and generally flavored with orange blossom water. They are originally from Marseille and are a traditionally eaten during la chandeleur (Candlemas). I love to dip them in my coffee for dessert.

500 g/ 4 cups + 3 tablespoons plain flour
250 g/ 1 & 1/4 cup granulated sugar
65 g/ ¼ cup unsalted butter, softened at room temperature
3 eggs
1/2 tablespoon lemon zest
60 ml/ ¼ cup orange blossom water

Makes about 20 navettes.

In a large bowl, mix the flour, sugar, butter, lemon zest and add the eggs, one by one. Gradually add the orange blossom water, and mix well until you get a soft dough. Cover dough with a cloth and leave to rest for 1 hour at room temperature.
On a floured surface, roll out the dough to 1.5 cm/ ½ inch thickness, sprinkling flour on dough if necessary.
Cut out 7-8 cm/ 3 inches length, 3-4 cm/ 1.5 inches width rectangles and press both ends (to make the shape of little boats). You can also roll them into little 1.5 inches thick tubes and press on both ends (as long as you shape them like little boats!). Place them on a baking tray covered with parchment paper, leaving a little space between them. With the help of a knife, slit them in the center. Leave to rest for an hour.

Bake in a preheated oven 180°C/350 F for 15 to 20 minutes, until slightly golden and risen. If you prefer a deeper golden colour, brush each navettes with eggwash (egg yolk mixed with a tablespoon of milk).


171 thoughts on “Finally, A Cassoulet

  1. Restless kids and food as a saviour. That is how life is over here, too. Thank you, Mimi, for your wonderful, somehow sentimental recipes… And thank you for those imaginative photographs, Oddur! Many greetings from Germany! Yushka

  2. Congratulations Mimi and friends for being such a good mood and survive this very rainy and stormy winter for areas of the Atlantic. ‘re really full of activity and you always see the bright side of things. Great history and of course this menu. I really want to try the cassoulet on one of these cold days, the Cantal souffle looks delicious and … shuttles (the attempt to celebrate than with the Candelaria storks arrive and it all starts again). Unb hug.

    1. Hello Yasmina! I don’t mind the cold so much but too much rain… no no no! 🙂 We try to make the best of it by being adventurous and creative, and thankfully shooting the TV show this month made everything go faster! Enjoy the cassoulet recipe, and I would advise to invite quite a few gourmand friends over as it’s a never-ending meal! Best, Mimix

  3. Mimi, I’m sure this is posted somewhere on your blog but are the oven temperatures for a fan forced or conventional oven?

  4. I am so happy to see a new post up, your photography is stunning, and I am quickly stashing away all of your recipes to make in my inadequate Paris kitchen. Thank you so much for sharing.


    Sheila (

  5. Bonjour Mimi
    Once again you tell wonderful stories and your husband takes beautiful photos.
    The cassoulet looks like heaven on a plate and I look forward to making it for my family, when the weather gets a bit cooler here, high 30s to low 40s ahead. We could do with a little of your rain .
    Thank you for your wonderful recipes.

  6. Pssst, Mimi, you forgot the sugar quantity in the Navettes de Saint Victor. Wonderful post, as always. Thank you.

  7. Bonjour Mimi, what a cheerful blog despite the weather and as always love your stories and your husband’s photographs. You guys look stunning. xo

  8. Hello Mimi. Another lovely post, though you do have my sympathies as we have had almost constant rain & stormy weather since before Christmas. Luckily, I live in beautiful Cornwall in England and so am surrounded by wild seas. Just wonderful to see in this crazy weather! x

  9. Bonjour Mimi and greetings from the Mövenpick, home for the next few months. Reading your post, I feel I am there and living it, all that rain, wow! I hope it will stop soon.
    I can’t wait to watch your tv shows Mimi, any link to check it online. I Love the soufflé recipe, the Navettes de Saint Victor looks and sounds delicious. I would love to taste the Cassoulet, from the ingredients looks delicious.
    Good luck Mimi hugs and kisses going your way
    PS sent you an email earlier xx

    1. Bonjour Rowaida! I hope you settled in well while waiting for your new home – exciting times ahead, right? I have a current show on Cuisine+ called ‘La table de Mimi’, currently on air, and the new season starts in April. This new show will air in September. If you go on Cuisine+ there will be a few links, however I think you must be subscribed? Wishing you a beautiful day! Hugs from Médoc! Mimi x

  10. Great post again Mimi! You make me feel like I should spend some more time in the kitchen 🙂 oh and take more photos. I’m definitely trying those navettes.
    kisses from Lyon

  11. You hav such a beautiful blog. The photos are always stunning and the pieces so beautifully written! Even though I dare not attempt half of these recipes (because I’m a veereery basic cook!) I always love to see what you will cook up next. Love love love it!

    1. Bonjour Brooke! I have one advice – go and get adventurous in the kitchen! 🙂 It’s all about letting go and experimenting, letting your senses go free, imagining the taste! With good products, you can’t go wrong. Wishing you a lovely day! Mimix

  12. Du cassoulet, enfin! I had to laugh because when I saw the first (as always, beautiful) photo, I thought, “Wait, THAT is what a cassoulet is supposed to look like?!” And then I realized that, after twelve years of living in France, I am yet to have a true one. I will be taking care of that pronto, merci Mimi…

    1. Hello Heather! Comment vas-tu? A good cassoulet is hard to find these days. My husband often orders one when we dine out, but somehow they are slightly on the bland side. Nothing tastes better than home-made, especially these kind of dishes. This recipe is a bit different to the classic ones, because it doesn’t require 2 or 3 hours in the oven etc. I love the tomato flavours, it makes the cassoulet much more exciting! I hope you will enjoy it, and make sure to enjoy lots of good red, as well as the company of your most gourmands friends! Mimi x

  13. How perfect for the rainy days! The classic comfort food! But in last post ypu had a delicious baby bump! Did your baby arrive already?!

    1. Thank you Nina! Oh, the baby bump is there alright, hiding under the coat. I am starting my 6th month now – baby is growing! I can’t believe how time flies 🙂 Have a lovely day, Mimix

  14. Oh Mimi! Where to start? The recipes looks absolutely delicious but the thought that keeps going thru my mind is the fact that you make standing in knee-deep rainwater look so elegant!! How do you do it? Blessings to you and yours.

    1. Bonjour Sandy! Thank you! The recipes are definitely winter pleasers, comforting and energizing! As for looking elegant in knee-deep rainwater… elegant, I don’t know. Freezing yes! It must be my frozen look! 🙂 Cheers from Médoc! Mimi x

  15. Toutes les images sont magnifiques! En dépit de la pluie, et peut-être grâce à elle!
    Et le cassoulet semble être tellement un bon confort food pour un temps pareil! J’adore le blog!

  16. Mimi, elegant and beautiful as ever!
    I have a question Mimi, that is a bit removed from the post, though it was actually the navettes that reminded me. Many years ago on a cold, rainy day in Sete, I saw a delicious looking pastry (among many others but somehow this one spoke to me 🙂 in a little bakery and went in and bought it. I took a bite and wanted to cry with pleasure. It was boat shaped, made of crisp pastry with frangipane inside and a thin layer of white glace icing on top. It was a taste I have never forgotten and I still kick myself for not buying a boxful. I have always wondered what it is called. Would you know, by any chance? Sorry, I know this is a silly question!

  17. I love the idea of saucisson used in the beans during the first cooking. I have made cassolet sice I lived in San Francisco in the late 1970s but garlic sausage has always been a challenge in the US. Saucisson we have. I hope the flooding is not too bad. The beach erosion looks bad on French internet news. Hope the will be better soon.

    1. Bonjour Carl! Soulac was mostly affected – I went to the beach last week and the paysage is looking good. However, Pauillac looks like it has inherited a few lakes – there is so much water there! Let’s hope it all goes back to normal this month – we want sunshine! By the way, I just love saucisson à l’ail, I sometimes request it for the apéritif hour – simple light pleasure and the children love it too. It tastes even better cooked in the cassoulet, no wonder I went straight for that piece during the meal! However, next time you come to Médoc, do go to M. Manenti (the butcher in Lesparre) and buy the black pig saucisson sec! It’s irresistible. 🙂 Bonne journée, Mimi x

      1. That sounds good, I usually buy saucisson in the market at Soulac, I just hate the summer traffic in Lesparre, but I will try it.
        Bonne journee

  18. I have wanted to try a cassoulet for years. This may be the one. Your blog is the most beautiful I have seen. I love just looking at your luscious photos. Never mind the food!

    1. Thank you Kathleen, I do hope you will enjoy it! I always recommend sharing this meal on a very cold winter’s night surrounded by your most ‘gourmand’ friends! (and lots of great red wine :)!) Mimi x

  19. I can feel how good the warmth of that delicious, rich looking meal after trudging in the chilly water must have been! Wonderful.
    Will there be an English version of your TV Dessert show?
    Please send rain to California!

    1. Thank you Sarah! So far the TV shows are in French, but I do hear echos of them being aired for the international channels – let’s hope so! Mimi x ps: Sending you rain from Médoc! 🙂

  20. Love beans and cassoulet de Toulouse!! And I’m a soufle-lover too, so many good things in a single post!
    Have a great week!

  21. Bonjour Mimi. L’émission est une véritable réussite, à l’image du blog! Nous la regardons avec beaucoup de plaisir, et je prends des notes! Je suis impatiente de découvrir votre livre, il sera dans ma bibliothèque dès sa sortie! Est-ce que “Les desserts de Mimi” seront aussi programmés sur Cuisine +? Portez-vous bien, à bientôt.

    1. Bonjour Kenza! Merci pour votre gentilesse – je suis si heureuse de savoir que vous appréciez l’émission! ‘Les desserts de Mimi’ seront diffusées à la rentrée, vers Septembre, sur Cuisine+ – rien que des desserts! Je vous embrasse, Mimi x

  22. Oh, I wish we had your rain problem here in Southern, CA where things are pretty disheartening. Yes, technically we are a desert, however, so many people rely on the all year farming here. Medoc does look beautiful even in the rain. Happy Nesting!

  23. Gorgeous photos!! Somehow you made the rain and dreary weather look cheerful, if that’s possible. We are also having a spell of bad weather down here in the Cote d’ Azur and I am going stir-crazy!! Think some of the above recipes might be the cure, thanks!!
    Nikki Fein

    1. Bonjour Nikki! Well at least the month of January has past – now we can look forward to aearly spring I hope – all this rain must make spring come faster, no? I say YES! Enjoy the recipes! Mimi x

    1. Hi Stacey! Now we must think alike – how funny, we had the same cravings! 🙂 Is it a sign that we have to meet one day and share one together 🙂 Hope so!! Bonne journée, Mimi x

  24. We also have large banks of snow everywhere here in Mpls, MN. I can’t wait to try the cassoulet. Mimi I adore your posts and can’t wait for another. Thank you.

  25. Mimi,
    Superb, as always.

    Will definitely try that recipe ( I LOVE those with a lot of ingredients!), though the sausages and confit may be a challenge.

    Be well,

  26. While you have rain, we have snow. Loads and loads of it, that just won’t quit. As I sit here the snow is swirling past the window and the kids are home from school once again. We are going a little stir crazy, ourselves! Perfect weather for cooking a cassoulet! (I have to admit, though, I’m not very good at waiting, and usually make mine with canned beans.) Yours looks absolutely delicious. In fact, I think I must make it, as soon as the roads are clear and I can get to the market 🙂 Hope the sun comes out for you soon! And congrats on filming yet another TV series. I hope to be able to see them soon! -Rebecca

    1. Hi Rebecca! I can see all that snow in the States! It’s quite something! I miss having snow here – we never really get to that stage, just frosty trees. But too much rain, non merci! I hope you will enjoy the cassoulet recipe! Regards to your family! Mimi x

  27. A friend just turned me onto your blog and I love it! I live in freezing cold Chicago and would love to try a cassoulet. Thanks for posting such great recipes.

    1. I am from Chicago also. Butcher and Larder has Toulouse sausages that were delicious. I had to get the confit duck legs from Gene’s in Lincoln square. Usually I make them or get them from Paulina’s but they were closed for a winter break. I used Gene’s garlic sausage as well to substitute for the saucisson. Butcher and Larder sold me some duck fat instead of the goose fat. I used navy and great northern beans. I have tried several cassoulet recipes over the years and never really found one that worked as well as it looked until this one. Do whatever you have to in order to find the ingredients. It is well worth it.

  28. I always love your pictures, but I especially love the cows this time. They are so soulful! I do wish I liked beans, because the cassoulet looks delish.

    1. Merci Jill! The cows looked so enchanting under that cold light, just like a painting. I hope you will try the recipe, because the beans are so flavorful 🙂 Best, Mimi x

  29. Hello Mimi, sitting down with the silence of the morning, sipping my creamy espresso admiring all that dampness that has poured down from your section of sky, looks marvelous from my part of the world, especially with the sturdy Les Blondes as the backdrop.
    Had strawberry cream crepes on Sunday (Candlemas) to celebrate renewal, family life and hopes for happiness in the future for all children.
    Would have loved to have had the recipe for the Navettes, will try them for breakfast. Cassoulet, a favorite of my husband’s shall try your version on Sunday, and maybe we will get some rain! You look lovely as always, be well and thank you once again for the cube of sugar- made my morning espresso taste perfectly. Ah, I hear stirring of little feet…

    1. Bonsoir Gee Gee! You sound so peaceful in your corner of the world – you certainly make that expresso sound extra delicious! Wishing you a lovely week, and especially a delicious cassoulet for Sunday! Best, Mimi x

  30. Mimi, there is nothing better in this world than being deep in the heart of the Perigord, sitting on the bank of the Dordogne River. We had a memorable cassoulet in a small restaurant at La Roque-Gageac.
    Thank you for sharing your wonderful recipe! It will help with our miserable Canadian winter. And as always, kudos to your husband for his wonderful photography.

    1. Thank you Peter! The cassoulet you had in Dordogne sounds heavenly, it’s so wonderful to associate heart-warming memories with fabulous meals! Merci et à bientôt! Mimi x

  31. Oh, Mimi! Forgive me for being a busybody, but I beg you to consider having the blog itself published as an annual in the format of the old Time/Life “Foods of the World” books- the pictures, essays in a slim hardcover book with the recipes at the end of the essay and also in sidebars by the pictures paired with a text only smaller notebook for use in the kitchen. It would be so wonderful! You Thorissons have created so much, in so short a span of time, and with such good taste and high quality, it really is a marvel!

    1. Thank you so much! I have often thought it would be so nice to have the blog as a book! In my upcoming cookbook (out later this year with Clarkson Potter), there will be a few recipes from the blog (a few ‘best of’ I really wanted to share!), so at least I’ll get to see some of them in a book 🙂 Thanks for the suggestion! Always inspiring! Mimi x

      1. Yes, I was looking through “Quintet of Cuisines” the other day the pictures of the landscapes and foods together brought Manger to mind at once!

  32. Bonsoir Mimi!

    I remember when we lived in England, there were times when after two or three days of constant rain, I just couldn’t stand the sound of the rain drizzling on my windows. It didn’t happen very often, and there were certainly longer periods of sunshine even in winter but also days and days of just rain. But hey, that’s winter, after all. 🙂 Hope there is loads of sunshine coming your way soon.

    Thank you for your stories, they are wonderful.

    Greetings from Berlin, Christine x

    1. Thank you for sharing Christine! We had a stint of sunshine today, so I am not complaining. There’s actually something comforting about rain at night, I actually enjoy hearing the raindrops as I am falling asleep :)Best, Mimix

  33. Mimi,

    The food and the pictures are done so well. The way you describe how to make the dish is easy to understand. I’m going to try the Cassoulet recipe this week. I don’t eat Pork -so I will substitute it for turkey sausage. I’ll let you know how it comes out. Enjoy your rain! We are having a drought in California! Rose Marie

    1. Thanks so much Rose Marie! It makes me so happy to hear you find the recipes easy to understand, it’s always my number one priority when I write them. Cassoulet is a recipes done in a few steps, but they are all easy and relatively simple – I often think cooking is about good organizational skills 🙂 Enjoy the cassoulet! Best, Mimi x

  34. Hello Mimi,
    Wonderful post, as always! I am very much looking forward to watching your tv series – in French or in English. Greetings from Poland 🙂

  35. Mimi, I am enchanted by your blog and recipees. I anxiously await your recipee book and cooking series. Will it be available to us in New York City, USA? Best, Melissa

    1. Bonsoir Melissa. Thank you so much for getting in touch! My cookbook will be out later this year in October, published by Clarkson Potter. The TV show is scheduled to be aired in September (‘Les desserts de Mimi’) and I also have another cooking show which is currently aired on Cuisine+ called ‘La table de Mimi’reflecting my life here in Médoc. It’s a cable channel part of Canal+ bouquets. So I guess the shows are not available in the US, not yet! Soon I hope! Here’s the link: Mimi x

  36. We in Australia have been through a heat wave and no rain recently. Yesterday was rather a shock as the temperature dropped suddenly and we had some rain. Just in time for your post it seems, warm comforting food is what we need. I hope it stops raining soon for you though.

    1. Here it’s still rain, rain rain, I heard it’s like this until Valentine’s day! Oh well, I guess I will get inspired for more hearty meals! Wishing you lots of happy cooking Bernadette! Mimi x

  37. Hi Mimi, Gong Xi Fa Cai for the year of the horse! It’s been raining buckets here in London too, perfect cassoulet weather. Thanks so much for the delicious looking recipes.

    1. Kung hei kung hei! My mother told me to wear red on the first day of Chinese new year, especially red underwear! Oh dear, it wasn’t easy for the men in the family 🙂 Wishing you a fruitful and happy new year of the horse! Mimi x

  38. Aww rain! Something we’re missing here in Australia. But I know how it can get tiring.
    Beautiful photos and food as always Mimi! Love this blog so much <3

  39. Oh, there you are! I was checking in on you every other day and was starting to worry! Hope the rain has subsided, but I’m glad that you experienced your cassoulet epiphany so that, yet again, you have a wonderful story and delicious recipes to share! Merci beaucoup 🙂

    1. Bonsoir Lynn! Yes, you can call that a cassoulet epiphany! I think I was starting to slowly freeze in all those massive mirror-like puddles – a cassoulet was the warmest, richest and heartiest meal that came to my mind! Bonne soirée, Mimix

  40. Chere Mimi,
    Will willingly swap your puddles, mud, grey skies and wellies….. plus the pot of cassoulet, for my bleached blue sky, 40C heat wave, 50K gusts of north wind (not much fun). Also in the trade is a bucket of my tomatoes plus a summer berry tart. Dreaming of making your cassoulet ….it looks perfect and probably is xx. Anita

  41. Okay Mimi, I am in! I’ll prepare the navettes with the exception that I am going to add some pecans ground up that are available at the dollar store this week. So lucky.

    Wish the rain someplace else.

      1. Well, they turned out to taste pretty good too. Just me here so I had to quarter the recipe and the entire kaboodle ended up like a Palestinian ka’ak bil, Sicilian cuccidati, Russian tea cake. That was after I added an orange soaked fig mixture to middle and rolled them up into evil eyes. Pretty gangster with a basic dough inspiration ala navettes St. Victor.


          1. The other thing I forgot to mention was about that clove spiking the onion snazoodle maneuver like a real Galáctico; I did that with a mandarin and six or seven cloves, setting it in a broth that was predominately salty to even things out, and was it ever the topper? Thanks for the inspiration.

            Then I made a soufflé with some leftover cheese getting moldy using the technique that you describe, not steadfast biblical adherence to the ingredients. Works nicely. Everything cleans up nice with patience in technique sometimes.

            Thanks again.

  42. Dear Mimi,
    again a great Post … Thank you for sharing: Wonderful captures and recipes. Terrible of the other side to get so much rain. I will hope it will be better in next time.

    Greetings by Heidrun

  43. I’ve just found your blog and oh my goodness. You have beautiful writing and stunning photography and I’m so glad that I’ve found it!

    That cassoulet looks so delicious and will definitely be bookmarked for future use!

  44. Mimi… you are such a temptress… cheese souffle and cassoulet… two of my winter favourites… and together… that’s one memorable lunch…

    Stay dry and thank you as always for your lovely prose and your husband’s ravishing photographs… they always inspire me to try harder in the kitchen… and with my camera!


  45. Hi Mimi! This looks absolutely delicious! I hope I can find a good butcher for all the meats! Stay dry over there!

    xoxo from California! (send the rain our way!)

  46. You make me happy to read your posts and see your pics! Thank you and my husband enjoys the new recipes! Best to you!

  47. Your blog is such a lovely transport for in the remote mountains of British Columbia, Canada I am very often a frustrated cook when it comes to ingredient availability in the winter. Vancouver is too far away sadly. Your posts remind me spring will come even here ( although Toulouse sausage will be a stretch, deer sausage most likely;) Such beautiful photos too. Many thanks

    1. Thanks Jennifer for visiting Manger – I hope my recipes will inspire you do cook some comforting meals during this cold winter season! Deer sausage sounds exquisite – I am sure it will make your cassoulet extra special! Merci! Mimi x

  48. Here it’s also raining cats and dogs. Like, we can’t take it anymore but it’s like the grey sky is descending upon us everyday. And today is just a storm like I haven’t seen in 20 years!!!

    I love cassoulet (feijoada in Portuguese) and I make it often. It’s one of our favorite foods. I took my grandma’s recipe and transformed it into my own, using tomatoes, lots of carrots and cabbage, sausages and linguiça, and whatever I feel like it.
    One of the best cassoulets I’ve ever eaten was in Toulouse (where I also ate the best-ever-to-die-for vegetarian lasagne, with chévre). And fell in love with Carcassonne. Actually, fell in love with the South of France 🙂

    Keep safe and dry. Next year don’t forget to protect the logs for the fire!

    1. Bonjour Maria! Your cassoulet sounds wonderful! I agree with you that Toulouse has the best cassoulet (hmm, ok, my family is from there!). Isn’t Toulouse lovely? Especially with all the violets and pink tiles in the city 🙂 Bon dimanche, Mimi x

  49. Beautiful post, fabulous food and gorgeous photographs as always Mimi, thank you for sharing. Coming from Scotland, I’m no stranger to days on end of rain, but it makes the sunny days even more special :-))

  50. Anoche cocine el soufle de queso, era mi primer intento y resulto delicioso.Gracias por tus magnificas recetas y maravillosas fotografias.Resulta todo tan encantador.Hasta pronto y feliz dia.

  51. Dear Mimi,
    I absolutely adore to read your stories and with the help of your always perfect photos It makes me feel like I am in a movie. Thank you for the beautifull and tasty recipes.

    Merci beaucoup et votre fille est belle comme tout sur cette photo!!

  52. Your photos are so moody and beautiful! It makes me want to try the cassoulet as well 🙂

    Où est-ce qu’on peut regarder votre émission? J’espère que c’est disponible sur le site Canal+ pour nous qui ne sommes pas en France !

    1. Bonjour Kristen,
      Thanks Kristen I hope you will enjoy the recipes 🙂 The TV shows are available on Cuisine+ – I currently have 2 seasons of my show ‘La table de Mimi’ which are airing now, and ‘Les desserts de Mimi’ will be aired in September! Enjoy! Mimix

  53. I can’t even begin to tell you how lovely it is to read your blog. You have a beautiful family and your husband captures that so well behind the lens. Hearty, comforting meals make unpleasant weather so much more bearable.

  54. Mimi, what a wonderful recipe and delightful photos. May I ask if the dog in the photos is a Jack Russell or a fox terrier? What a WONDERFUL face! Thank you!

      1. Mimi, thank you so much for replying. I find Squiffy’s “harlequin” face as someone here called it absolutely enchanting. If Squiffy ever becomes a father, and there is a Squiffy Jr. with a harlequin face, PLEASE let me know! I would be delighted to provide a wonderful home in the U.S.A. 🙂
        Your blog is delightful – so happy to have found it. Cheers.

  55. Bonjour Mimi, c’est la premier fois que je t’écrit même si je te suive depuis un moment!
    J’aimé beaucoup ton cassoulet et je voulais te montrer le mienne! en fait c’est mo mari qui le fait, moi j’ai fait les photos!!
    J’ai profite aussi pour te félicité pour ton nouveau bébé! Mais comment tu fait?? j’ai en que deux et déjà c’est beaucoup de travail….

  56. Hello sweet Mimi, I definitely adore your blog, I’m a great fan, thank you from the bottom of my heart!
    I have the answer to Amber’s question, they are called “CALISSONS” and are made in Aix-en-Provence. They taste fantastic.
    Amber can probably order them online in clicking on the word calissons, or “Confiserie du roi René”…
    A bientôt, merci pour tout!

  57. Our Newspapers told us about the big rain in France. I’m glad to hear how good you are allright. Thank you for the Cassoulet. I’ll try that!
    Ursel from Germany

  58. I do the same thing sometimes – just stand there and a food memory comes flooding back of some dish my grandmother used to make. At that point I just head to the shop and buy the ingredients because I won’t be able to get it out of my head.

    I loved these photos.

  59. Bonjour Mimi, Je vois que vous n’avez pas répondue à mon commentaire. J’espère bien qui a rien que vous a dérangé, en tout cas, c’est n’était pas mon intention. Normalement, je n’envoie pas de lien aux blogs que je visite, mais quand j’ai vu votre cassoulet, j’avais très envie de vous faire partager le mienne.
    En tout cas, sachet que j’admire votre travail et votre blog.

    1. Bonjour Eva! Au contraire, j’apprécie le partage! Merci encore – je viens d’aller sur votre joli blog – et le cassoulet de votre mari est délicieux (quelle chance – Bravo Fred!). Parfois, quand je reçois des liens, j’aime bien prendre mon temps pour bien apprécier les photos et découvrir un nouvel univers! C’est pour cela que je n’ai pas répondu de suite 🙂 Merci encore! Et bonne semaine! Mimi x

  60. I made the cassoulet for Sunday dinner yesterday. Every recipe I have made from your blog has been amazing. This was no exception. Perfect meal for the snow and cold in Chicago. 2002 Clos de Veugot was heavenly with it.

    1. Ah, now you just made my evening! Thank you! Good reviews on my recipes always bring a smile to my face – I am honored you enjoyed the cassoulet! Merci Howard! And what a smashing choice of wine 🙂 Mimi x

  61. Thank you for the cassolet recipe. We just returned from France and had the most amazing cassolet in Carcassone with duck leg and sausage. We will try your recipe and let you know if it comes close. 🙂

  62. Navettes! I stayed in the south of France with a friends grandmother one glorious summer. The smell of orange water always reminds me of lovely conversations with her over coffee. She always had these and I adored them. The next year she passed away and none of us knew how to make then quite the way she did. Over the years I have given up on trying to make them.
    I am so glad to find your recipe! I will try again to recreate her lovely cookies and let you know how it goes.
    Thank you so much.

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