Toulouse cassoulet - Le Cordon Bleu New Zealand (Wellington)

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𝗦𝘁𝗮𝗴𝗲 𝟭

  • Soaked White Haricot Beans 300g
  • Carrot 50g
  • Onion 200g
  • Garlic 20g
  • Bouquet Garni 1
  • Salted Pork Belly 150g
  • Goose/Duck Fat 40g
  • Tomatoes 300g
  • Thyme 2g
  • Veal Stock 600ml
  • Chicken Stock 600ml
  • Tomato Paste 20g

Soak 150g (approximately) beans overnight.
Blanch the lardon (excluding the rind).
Bring to the boil and refresh.
Cook the beans in water until al dente, depending on the beans.
Stock for beans.
Sweat the vegetable garnish in duck fat, then add bacon and bouquet garni.
Add the sliced pork rind.
Cook until coloured.
Add the thyme.
Add the drained beans.
Continue the cooking, adding a little stock at a time.
After 15 minutes, add the tomato paste and diced tomatoes and continue to cook (depending on the beans, we need more or less stock).

𝗦𝘁𝗮𝗴𝗲 𝟮

  • Lamb Shoulder no bones 300g
  • Onion 50g
  • Duck Fat 25g
  • Tomato Paste 20g
  • Flour Plain 10g
  • Bouquet Garni 1
  • Beef Stock 300ml
  • Chicken Stock 200ml

Trim and cut the meat, season and coat lamb with flour. Sauté lamb, onions, add tomato paste, add stock and bouquet garni.
Cook until lamb is tender.

𝗦𝘁𝗮𝗴𝗲 𝟯

  • Toulouse Pork Sausage 150g
  • Duck Confit 2
  • Pepper
  • Breadcrumbs 50g
  • Butter 20g

Brown the duck confit and cook the sausage in a pan.

𝗦𝘁𝗮𝗴𝗲 4


Place the beans in the bottom of the earthen dish. Strain and add the navarin.
Add the pork sausage and duck confit. Cover with more beans.
Combine melted butter with breadcrumbs.
Sprinkle mix gently over top of cassoulet.

Place in oven at 200°C and bake until a crust begins to form.

Bon appétit!

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Le Cordon bleu New Zealand

Le Cordon Bleu is considered the world’s most respected culinary arts and hospitality educator. With over 125 years of teaching experience, Le Cordon Bleu has grown to become a leading authority on culinary techniques, training and development.

Learn more about the programmes available at Le Cordon Bleu New Zealand:

52 Cuba Street
Te Aro, Wellington
6011, New Zealand
+64 4 472 9800

Dernière modification : 24/08/2020

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