Dianavan, you're not likely to find cassoulet in any Canadian restaurant west of Ottawa except a few really expensive French places. If you PM me, I'll send you my recipe, which isn't hard at all; in fact, you may find the most difficult part is locating a suitable pot! Even that isn't an insurmountable barrier, if you're willing to compromise on some elements of the, um, concept; I once made a huge cassoulet in an enamelled steel roasting pan from Canadian Tire, and it was *great*!