CASSOULET WARS

Cassoulet, the iconic slow-cooked bean and meat stew of southwestern France, is more than a dish — it’s a reflection of the terroir of the Languedoc region in Occitanie. Born from rural kitchens and centuries-old traditions, cassoulet evolved from humble peasant fare into a cultural emblem, with each village famously defending its own version.

In the same spirit, our WISCASSOULET is a reflection of the terroir of THE GREAT STATE OF WISCONSIN. Just as the classic French cassoulet expresses the soils, climate, livestock, and culinary heritage of Languedoc, our version celebrates Wisconsin’s agricultural bounty through local beans, meats, and flavors shaped by our own farms and fields.

Fun fact: Languedoc sits nearly on the 43rd parallel, the same latitude as Madison, Wisconsin — a shared geographic line that connects seasonality, climate, and the potential for similar flavor profiles. You could say every ingredient in our WISCASSOULET comes from the 43rd parallel, grounding the dish firmly in place, history, and purpose.

WISCASSOULET  Farms and Ingredients:

• Straight Forward Farm Knackwurst and Lamb and Cheddar Brat 

• Midwest Pheasant Confit of Leg

• Uphoff Farm Pork Short Rib

• Vitruvian Farms Carrot

• Winterfell Acres Put-by Tomato 

• Chicken Stock (and shmaltz) Made from Riemer Family Farm Chickens

• Brioche crumbs with Heartland Craft Grains Flour 

• Miller High Life

• Beren's Brandy

• D'Artagnan Foods Haricot Beans (imported)

Enjoy!

Follow @cadremadison & @edannells for more French-inspired dishes!