Chef David Campigotto spills the beans on Castelnaudary Cassoulet

Each year the French chef takes up residency at Publican Quality Meats and shows les Américains how it’s done at home. David Campigotto seemed unnerved that I was taking my cassoulet to go. “If you cover the beans while they’re hot it can make them pass out,” he told me, insisting I leave the lids ajar on the two 32-ounce plastic deli cups he had carefully packed with sausage, pork rib and duck leg confit, creamy white haricots lingots, and a heart-stopping amount of fat.…