@foodlovers_provence Le cassoulet préféré de @Joey Starr 93 📍L’Assiette de David Rathgeber, 181 rue du Château, Paris 14e 🍹 Rhum Carnival Sun Juice by JoeyStarr PS : JoeyStarr aura 60 ans dans 2 ans L’abus d’alcool est dangereux pour la santé. À consommer avec modération. #restaurant #joeystarr #parisfood ♬ son original - foodlovers_provence

Funk Cassoulet : A Carnival Sun Ritual

"Pass the Peas" by The J.B.’s echoes through the narrative like a secret handshake, bringing together the cassoulet, the Carnival Sun Juice universe, and the long lineage of spirits culture. The song’s whole philosophy — pass it on, share the groove, keep the circle alive — mirrors the way a cassoulet lands on a table: steaming, communal, meant to be served from hand to hand just like the peas in the track. And the band name, The J.B.’s, becomes a playful double wink toward Justerini & Brooks, the historic St. James’s wine and spirits house behind J&B Rare whisky, adding a subtle spirits‑world. Suddenly you have a triangle of cultural echoes: the funk of The J.B.’s, the crafted depth of J&B whisky, and the vibrant, multicultural pulse of Carnival Sun Juice — all orbiting a cassoulet that’s as generous and rebellious as a James Brown horn section. It’s food, music, and spirits speaking the same language: pass the peas, enjoy a sip, pass the cassoulet — culture in motion.

🎶 🍲 🎺 🌞 🥘 🥁 🍊 🔥 🎉 🌿 🍽️ ✨ 🔊 Pass the Peas - The J.B.'s ‧

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🍲 Cassoulet à la L’Assiette
A tribute to David Rathgeber & JoeyStarr

Some dishes don’t just feed you — they stare you down, slam themselves on the table, and ask if you’re ready.
This cassoulet is generous, deep, a little insolent, and proudly rooted in the South‑West — the kind of dish you can imagine landing on the table at David Rathgeber’s restaurant, fully approved by JoeyStarr, fork already in hand. 🔥
Comfort food with attitude: slow‑cooked beans, confit duck, pork that melts into the sauce, and a crust you break three times like a ritual. A cassoulet that warms the bones and feeds XXL appetites.

🧺 Ingredients (serves 6)

• 500 g dried lingot beans
• 2 duck confit legs 🦆
• 300 g salted pork belly 🐖
• 300 g pork shoulder 🐷
• 4 Toulouse sausages 🌭
• 1 onion 🧅 + 2 carrots 🥕🥕 + 3 garlic cloves 🧄
• 1 bouquet garni 🌿
• 1 tbsp tomato paste 🍅
• Duck fat 🦆
• Breadcrumbs 🍞
• Salt, black pepper 🧂

🔥 Preparation

1) The beans 🫘

• Soak the lingot beans overnight.
• Cook for about 45 minutes with the salted pork belly, the onion studded with a clove, the carrots, and the bouquet garni.
• Drain, keeping the cooking broth.

2) The meats 🥩

• In a large pot, brown the pork shoulder pieces in duck fat.
• Add the Toulouse sausages and sear until golden on all sides.
• Stir in the tomato paste, the crushed garlic, and a ladle of the bean cooking broth. Let it simmer a few minutes.

3) Assembly 🏺

In a traditional cassole (or an ovenproof dish):
• Add a first layer of beans.
• Arrange all the meats on top.
• Cover with the remaining beans.
• Pour in the reserved broth until everything is just covered.
• Sprinkle lightly with breadcrumbs.

4) Signature cooking ⏱️

• Bake for about 2h30 at 150 °C, breaking the crust three times during cooking (the classic cassoulet gesture).
• Finish with an extra 20 minutes to get a beautifully golden, slightly crackling crust. ✨

🍹 Bonus: Carnival Sun Juice wink

To stay in the vibe: serve a small glass of Carnival Sun Juice, JoeyStarr’s own rum creation — a sunny, citrus‑kissed rum to enjoy in moderation after this heavyweight cassoulet. 🍊🥃

🎤 Creator credit

Recipe inspired by the spirit of David Rathgeber (@rathgeberdavid), chef of L’Assiette, and by JoeyStarr’s legendary love for this iconic cassoulet.
PS: Yes, JoeyStarr will turn 60 in two years… time flies, but cassoulet stays. 😎🔥

#Cassoulet🔥 #SoulFood🇫🇷 #PunkKitchen🤘 #ParisBistro🍷 #SlowCooked❤️