Toulouse. Its cassoulet in a jar seduces chefs and wins a gold medal

Toulouse. Its cassoulet in a jar seduces chefs and wins a gold medal
Toulouse. Its cassoulet in a jar seduces chefs and wins a gold medal


Lucie Fraisse

Published on

May 14, 2024 at 12:00 p.m.

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It’s a bit like the Cannes delicatessen festival. Each year, the Epicures prize rewards the best in high-end grocery shopping, during a day which takes place in Paris.

During the 2024 edition, held at the end of April, David Goetz, a chef Toulousewas rewarded for his cassoulet in a jarwho collected the gold medal, in the ready meal category.

A Toulouse cassoulet… without Toulouse sausage

It was with a rather unusual cassoulet that David Goetz won over the jury. Indeed, for his dish in a jar, the chef chose not to use Toulouse sausage, but a candied pork rind sausage, accompanied by a duck sleeve.

“The beans come from Lauragais and I use fourteen different spices, it’s a fairly peppery dish,” explains the chef.

A recipe which won over the jury, made up in particular of chefs, including Michelin-starred David Gallienne, or culinary journalists, such as the media François-Régis Gaudry. 48 candidates competed in the category in which David Goetz was awarded.

Passed through the Solides kitchens in Toulouse

This gold medal crowns the work of David Goetz within the Sillon cannery, which he created. Having worked in the kitchens of Simon Carlier’s Solides restaurant and the Les Champions delicatessen, he founded the Sillon cannery in 2021.

“I mainly work local and natural products, in a short chain,” explains the chef. “It’s gourmet cuisine in jars, quite high-end and easy to eat at home! »

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And the cannery doesn’t just offer cassoulets: pork meatballs, veal blanquette, pork with caramel, pâtés, hummus… The Sillon range is wide. The products are sold online, in certain delicatessens and at 8 rue Bernard Mulé in Toulouse.

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