Authentic Oven-Ready Frozen French Escargots (Snails)
Gourmet Delight for Discerning Palates
PHP 4,600.00
PHP 4,580.00
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980g Glass Jar
PHP 4,580.00 each
- Expires
- Nov 26, 2028
Packed with extra shock protection
You’re PHP 3,000.00 away from free delivery in Metro Manila
Expires onSUNDAY NOV 26, 2028
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An authentic cassoulet from the South-West region of France.
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
An authentic cassoulet from the South-West region of France.
PHP 4,580.00
Delivery Options
Delivery date confirmed at checkout
980g Glass Jar
PHP 4,580.00 each
- Expires
- Nov 26, 2028
Packed with extra shock protection
You’re PHP 3,000.00 away from free delivery in Metro Manila
Expires onSUNDAY NOV 26, 2028
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes From The Curator
The cassoulet is a traditional meal of hearty, slow-cooked sausage, beans, and duck confit. The best cassoulets are slow-cooked for hours in duck stock, tomato puree, roux, and a mix of spices until the beans and meats meld into a rich, velvety dish. Godard-Chambon & Marrel sources excellent lingo beans and sausages from Quercy for their special ready-made dish. Of course, they get their duck meat right from farms in the local area, ensuring that they have not only the freshest, but the highest-quality ingredients ready for their preparation.
Preparation Or Pairings
Cassoulet tastes best hot and crisp straight from the oven. Gorgeous all on its own, all it needs is a simple salad for a starter and a few slices of lightly toasted baguette as a side. End your hearty dinner with a fruit tart or platter of fresh fruit to cleanse the palate.
Wine pairings for cassoulet don’t stray far from the South-West of France. The bright fruitiness of a Marcillac or the robust Madiran are excellent first choices. Both whites and reds from the Côtes du Rhône are prime selections, as are Malbecs from next to any region in France. They tend to be more savory outside the South-West, but any of them will go beautifully with cassoulet. If you’d like to stray into Spanish territory, grab a Rioja Crianza or a Mencia.
The Dish Of The Languedoc
Cassoulet takes its name from the French word for casserole, “cassolle”. This special cooking vessel was made in a small village in the area of Castelnaudry. Many different versions of cassoulet exist in and out of the Languedoc, the region of France it originated from. It’s said that the dish was born during the siege of Castelnaudary by the Black Prince, Edward of Wales, in 1355. The starving townsfolk pooled together their remaining food stores for a giant stew that they all could share. Until today, cassoulet is considered a hearty, delicious stew meant to be shared by small groups.
Storage Instructions
Store your unopened jar in a clean, cool, dark, dry place. Once opened, you can store the entire jar in the refrigerator. It will last up to 3 days.
The cassoulet is a traditional meal of hearty, slow-cooked sausage, beans, and duck confit. The best cassoulets are slow-cooked for hours in duck stock, tomato puree, roux, and a mix of spices until the beans and meats meld into a rich, velvety dish. Godard-Chambon & Marrel sources excellent lingo beans and sausages from Quercy for their special ready-made dish. Of course, they get their duck meat right from farms in the local area, ensuring that they have not only the freshest, but the highest-quality ingredients ready for their preparation.
Cassoulet tastes best hot and crisp straight from the oven. Gorgeous all on its own, all it needs is a simple salad for a starter and a few slices of lightly toasted baguette as a side. End your hearty dinner with a fruit tart or platter of fresh fruit to cleanse the palate.
Wine pairings for cassoulet don’t stray far from the South-West of France. The bright fruitiness of a Marcillac or the robust Madiran are excellent first choices. Both whites and reds from the Côtes du Rhône are prime selections, as are Malbecs from next to any region in France. They tend to be more savory outside the South-West, but any of them will go beautifully with cassoulet. If you’d like to stray into Spanish territory, grab a Rioja Crianza or a Mencia.
Cassoulet takes its name from the French word for casserole, “cassolle”. This special cooking vessel was made in a small village in the area of Castelnaudry. Many different versions of cassoulet exist in and out of the Languedoc, the region of France it originated from. It’s said that the dish was born during the siege of Castelnaudary by the Black Prince, Edward of Wales, in 1355. The starving townsfolk pooled together their remaining food stores for a giant stew that they all could share. Until today, cassoulet is considered a hearty, delicious stew meant to be shared by small groups.
Store your unopened jar in a clean, cool, dark, dry place. Once opened, you can store the entire jar in the refrigerator. It will last up to 3 days.
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