Traditional favorites such as beef bourguignon, bouillabaisse, and cassoulet are featured. The cassoulet of Castelnaudary uses a duck confit instead of mutton. It is an ingredient of most Cassoulet recipes and is also served grilled or confit. Duck confit is also a traditional ingredient in many versions of cassoulet. French home-style cooking, and slow-cooked foods like cassoulet, a bean stew, are typical. Like cassoulet or fondue, this French dish has its many regional definitions. Haricot beans are also grown in this area, which are central to the dish cassoulet. The Spanish olla podrida and southern French cassoulet are both similar to fabada asturiana.