Cassoulet is typical of the hearty, rustic cuisine of the Languedoc's vast plain; the local poultry and sausages (along with lamb, mutton, and Mediterranean fish) are found in numerous local dishes, accompanied by plenty of garlic and tomato. The specialty is historically associated with three ancient cities—Toulouse, Castelnaudary, and Carcassonne—that lie along the tree-lined Canal du Midi, part of a longer waterway linking the Atlantic and the Mediterranean. Traditionally, each of these towns has its own version of the dish, though it is generally acknowledged that cassoulet had its beginnings in Castelnaudary. Convention has it that the cassoulet of Castelnaudary is based largely on pork and pork rind, sausage, and (sometimes) goose; the Carcassonne variety contains leg of mutton and (occasionally) partridge; and the cassoulet of Toulouse includes fresh lard, mutton, local Toulouse sausage, and duck or goose. Prosper Montagne, a celebrated turn-of-the-century French chef, wrote that cassoulet was the "God" of Occitan—southern French—cuisine, with three incarnations: "God the Father, which is the cassoulet of Castelnaudary; God the Son, which is that of Carcassonne; and the Holy Spirit, which is that of Toulouse." But not all commentators appreciated all three regional variations. In his Histoire comique, Anatole France spoke with great warmth of a restaurant in Paris where a Castelnaudary-style cassoulet had been simmering in the same pot for 20 years—but, he added, this "must not be confused with cassoulet in the style of Carcassonne, a simple leg of mutton with beans".