CASSOULET by Franck Putelat MOF 2018 – L’Armoire à conserves

18.00 CHF

A traditional cassoulet made by Franck Putelat, starred chef and Meilleur Ouvrier de France. Cooked in our workshop from fresh products , without preservatives.

720g Weck jar. Ideal for 2 people.

Composition: Pork knuckle, confit duck leg, Tarbais beans, pork rind, Toulouse sausage, leek, smoked pork belly, fresh belly, carrots, onions, garlic, salt, parsley, celery, pepper.

Cassoulet remains the emblematic dish of the South West. Composed among other things of pork (shank, breast), duck confit from the South-West and Tarbais beans. this cassoulet was imagined and produced in partnership with Franck Putelat, best worker in France 2018. A real consecration for our work as craftsmen!

Treat yourself to this fabulous local product!
Preparation advice: heat gently in a saucepan.

Producer information

My name is Valeska Beguery, founder and culinary creator of l’Armoire à Conserves. Of Chilean origin, I have been in France since 2000, and in love with South West products . I am accompanied by my husband, Pierre, a native Landais! An agricultural engineer, he worked for a long time for large houses of canned vegetables, mushrooms and foie gras.

We moved to the Ferme du Cos, in Laurède in 2007. Since we have rehabilitated this old farm, we like to cultivate our vegetable garden, raise our poultry, go fishing, hunting, in short, enjoy our environment. Of course, in times of plenty, we do our preserves.

In 2009, when my second daughter started school, I wanted to start my own business. My husband then suggested that I start my artisanal preserves . This is how the adventure of Preserves Cabinet . For two years, we rented a cannery close to home, and we spent our free time creating recipes, discovering products, designing our packaging, and finding our first customers.

In 2011, everything accelerated … My husband was fired from his job and the cannery that hosted us wanted to terminate our contract. We had to take the plunge. We then found our current cannery in Castets, in the Landes, which we equipped according to standards.

Our commitment is simple:

“Make your preserves as if they were our own, in the culinary tradition of the South West.”

 

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