This traditional bean- and meat-based dish from the southwest of France comes in three versions, and each version is a separate dish in its own right. The name cassoulet comes from the name of the dish used to prepare it, called a cassole.

The dish is braised for hours in this glazed terracotta casserole pot at a low temperature until the meat and beans are soft enough to melt in your mouth. Three cities claim to be home to the original recipe, and while they are eternally striving for the title of “best cassoulet”, all agree on one thing – this dish is held sacred in the Lauragais region. 

Cassoulet de Toulouse is a traditional casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredients like onion, garlic, and bouquet garni, this dish is slow-cooked to create a deeply flavorful and comforting meal.

The addition of goose fat, ham bone, and chicken stock further enriches the dish, making it a hearty and satisfying staple of French cuisine. The stew can also include tomatoes for color and flavor and breadcrumbs to help create the crust.

Boles de picolat is a traditional Catalan dish in which meatballs and olives are simmered in a rich sauce. Other ingredients include carrots, garlic, cepes mushrooms, tomato purée, and olive oil. The meatballs are often prepared with a combination of pork and beef mince, flour, eggs, and onions.

They're fried in olive oil, then combined with the sauce. Once prepared, the dish is served with white beans, chickpeas, or rice on the side. It's important to note that the dish and some of the ingredients vary from restaurant to restaurant.

Cassoulet de Castelnaudary is a traditional casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goose confit, pork shank or shoulder, sausages, and pork rind.

Additionally, a poultry carcass or pork bones are used to create a rich broth, along with onions and carrots, although these vegetables are not present in the final dish. The preparation of cassoulet de Castelnaudary involves several steps. The white beans are first cooked separately. 

Clapassade is a traditional dish that originated in the region of Languedoc-Roussillon in southern France. This hearty dish can be prepared in many different ways, but all of them contain the same key ingredients: slowly simmered lamb, honey, olives, and star anise.

After the roux is made, white wine is usually added as a deglazer. It is recommended to use wines from the region, since all of the other key ingredients are also native to Languedoc-Roussillon. When cooked, clapassade has a licorice undertone with a slight sweetness coming from the honey. 

Cassoulet de Carcassonne is a traditional casserole from the city of Carcassonne, made with white kidney beans (traditionally, Lauragais ingot beans), partridge, pork belly, saucisse de Toulouse, duck confit legs, pigs' feet, pork rinds, and chicken stock.

This dish is slow-cooked to develop a rich, hearty flavor and a creamy texture, with the beans absorbing the flavors of the meats and seasonings. Aromatic ingredients like onion, garlic, and bouquet garni enhance the dish, making it a deeply satisfying and comforting meal that reflects the rich culinary heritage of the Languedoc region. 

Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles. Most commonly it is made with white fish such as mullet, mackerel, or sea bass, but the original and most traditional recipes primarily include monkfish.

However, modern varieties also incorporate scallops, mussels or any other type of shellfish. The stew is usually enriched by the addition of vegetables such as leeks, onions, celery, and carrots. What differentiates bourride from the more famous bouillabaisse is the addition of aioli, a sauce made with garlic, olive oil, and, usually, egg yolks. 

Bullinada is a traditional seafood and potato stew, associated with the Catalan cultural and historical domain, which means both the Spanish Catalonia and French Catalonia (the region of Pyrénées-Orientales). Bullinada is a warm, creamy, and nourishing dish mostly prepared during winter.

When talking about seafood, bullinada can be prepared several ways: with only white fish, with only shellfish and prawns, or with a combination of all. This stew is served with fresh, crusty bread and paired with a light, white wine.