Word: montagnes
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...said to date back to the 14th century siege of Castelnaudary during the Hundred Years' War, when citizens created a communal dish so hearty their revivified soldiers sent the invaders packing. But since then several cities have laid claim to the true recipe. In a conciliatory gesture, chef Prosper Montagné decreed in 1929 that "God the father is the cassoulet of Castelnaudary, God the Son that of Carcassonne, and the Holy Spirit that of Toulouse...
...Today, Montagné's spiritual heirs gather under the banner of the Académie Universelle du Cassoulet, a group of chefs dedicated to cooking traditional cassoulet across Languedoc and beyond. The Academy's Route des Cassoulets offers a visitor's guide to the region, directing the hungry and the curious to restaurants where they can experience all the tastes of the dish. "Cuisine is my religion," says Academy founder Jean-Claude Rodriguez. "Montagné wrote about cassoulet with love, and I try to cook that way." At Restaurant Château Saint-Martin in Carcassonne, Rodriguez faithfully recreates cassoulet...
LAROUSSE GASTRONOMIQUE, by Prosper Montagné (1,101 pp.; Crown: $20). In this large, well-illustrated American edition of the famous French encyclopedia of food and cooking are recipes for almost everything edible, definitions of culinary terms, and such curiosa as a description of what Louis XIV liked to eat for dinner (the fifth course consisted of various fresh-water fish cooked in pastry, and was intended to remove the taste of the larks, ortolans, thrushes, capons, woodcocks, young turkeys, young hares, sweetbreads, ham, forcemeats, hot pâtés and fritures that had preceded it). Its completeness...
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