A family recipe. Rich and copious.
The potée takes its name from the pot in which it was traditionally prepared. An extremely old recipe, which combines pork with vegetables in a richly flavoured sauce.
Serving suggestion : the Burgundian potée is a convivial meal which can be eaten with a salad and good farmhouse bread. IAccompany with a Macon villages or a Côte du Rhône wine.
|Average nutrition facts||For 100g|
|Energy||91 / 381||kcal / kJ|