The sea cassoulet from the Sète cannery Azaïs-Polito wins the “innovation favorite” from PDM magazine

Jean-Claude Polito and Véronique Britto can be proud of the successful launch of their seafood cassoulet. Vincent Lacour – Midi Libre

No sooner created, no sooner rewarded: the cassoulet de la mer from the Sète cannery Azaïs-Polito has just obtained the "Public Innovation Favorite 2023" from PDM magazine, reference for seafood products.

Of course, in Castelnaudary, the information could disturb some purists. But we are here, in Sète. And the gastronomy there is as unique as it is tasty and can sometimes be daring.

The Azaïs-Polito cannery, which proudly displays its 60 years of craftsmanship, can therefore rejoice in its initiatives. Sea cassoulet, one of his latest creations, has just won a 2023 Public Innovation Favorite, awarded by the national seafood magazine (PDM). 60~/p>

A jury seduced

Inspired by regional traditions and "a nod to the first Catalan fishermen settled in Sète who often mixed sea squid or cuttlefish from the sea ;#39;pond with beans and peas", this sea cassoulet, which had obtained third place from the jury with a score of 14/20, seduced the public& nbsp;by "its great quality", "its taste and originality" and "the successful challenge of combining fish with beans".

Final of the last Septuors d’Occitanie in the craftsmanship and know-how category, the Sète cannery, which is not its first attempt in terms of' ;#39;land-sea association, obtains a new reward. "We remain dedicated to innovation and excellence drawing only from our own roots", recalls its CEO Jean-Claude Polito.

A seaside cassoulet tasted and approved by the jury and even more so the public of PDM magazine. DR

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