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RF2HB3KT0–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France
RF2HB3ME2–The white beans of Castelnaudary are the main ingredient of the cassoulet stew. Pexiora, France
RF2HB3MDY–The white beans of Castelnaudary are the main ingredient of the cassoulet stew. Pexiora, France
RF2HB3MF5–The white beans of Castelnaudary are the main ingredient of the cassoulet stew. Pexiora, France
RF2HB3M40–Jean-Yves Pradier is the Grand Master of the 'Grande Confrérie du Cassoulet de Castelnaudary', France
RF2HB3M4A–Jean-Yves Pradier is the Grand Master of the 'Grande Confrérie du Cassoulet de Castelnaudary', France
RF2HB8495–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB8CA3–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB84DG–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB848A–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB84E0–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB84ET–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB3M29–The good taste of cassoulet also feeds on the duck fat. These are bred in the region around Castelnaudary and slaughtered on the same farm in France
RF2HB8CFD–Food Journalist Angela Berg with the owner of Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB8CFA–Food Journalist Angela Berg with the owner of Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB3ME6–The white beans of Castelnaudary are the main ingredient of the cassoulet stew. The elongated Lingot bean takes 90 days from sowing to harvest in the fields around Castelnaudary. Pexiora, France
RF2HB3KXK–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France. Heat and time are two important components for the delicious cassoulet from southern France
RF2HB84ED–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared. Cassoulet is a communal meal. Popular is the size for 8 people. Forming a cassole takes about 10 minutes. Handles are put on and the company stamp is placed.
RF2HB843D–Evolution of the species according to the vegan way or according to Darwin. Still life in the pottery of the Not brothers in Mas-Saintes-Puelles, France
RF2HB8C7T–Poterie NOT in Mas-Saintes-Puelles, France. After the molds are turned from clay and on the same day the first glaze is applied to the pottery.
RF2HB3KX7–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France. The brown crust belongs to a good cassoulet. Furthermore, just a simple salad and a glass of wine - c'est tout - c'est bien!
RF2HB3M8X–Jean-Yves Pradier is the Grand Master of the 'Grande Confrérie du Cassoulet de Castelnaudary', France
RF2HB3M14–The reservation book of the Hostellerie Etienne, where you can find the famous Cassoulet Imperial in Labastide-d'Anjou, France
RF2HB8CCP–Poterie NOT in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB3KRW–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France
RF2HB3KT9–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France
RF2HB3KY9–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France
RF2HB3KYT–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France
RF2HB3KT1–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France
RF2HB3KWW–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France
RF2HB3M66–Industrial production of the cassoulet of Castelnaudary, France. In Castelnaudary there are several factories that produce canned cassoulet for all of France. At Escourrou the stew can also be bought in the traditional cassole.
RF2HB8CD1–The Cassole is a good example of how the right cookware can influence the taste of a dish. Jean-Pierre Not with editor Angela Berg in the sales room of the pottery in Mas-Saintes-Puelles, France. Cassole is the earthen ceramic mold in which the cassoulet is prepared
RF2HB3KXC–Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. Labastide d'Anjou, France. The guests at Restaurant Etienne sit close together, even on a weekday in November. Eric Rousselot pours some more boullion before the next cassole goes to the table
RF2HB3M1D–Delicatessen in Mézerville, France. Duck confit is a popular product in France. In Marc Taridieu's farm store, all parts of the animals are processed, including heart and offal. But also the duck liver pâté, so appreciated in France, is part of the assortment.
RF2HB8492–Evolution of the species according to the vegan way or according to Darwin. Still life in the pottery of the Not brothers in Mas-Saintes-Puelles, France
RF2HB3KRT–Castelnaudary (France) behind the basin of the Canal du Midi. In the foreground the houseboat fleet Le Boot, whose boats can be rented
Search Results for Cassoulet Stock Photos and Images (69)
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