Origin : the name of the potée comes from the "pot en terre" in which we cooked it originally. Nowadays, the potée designates a mix of beef meat and in bouillon-cooked vegetables and served in an unique plate. The potée is really an ancient and very popular meal in French countrysides.

Tasting tips : the Burgundian potée is a convivial meal which can be eaten with a salad and a good farmhouse bread. It can also be accompanied with a Macon villages or a Côte du Rhône.

Recommanded by the chief Georges Blanc in Vonnas

Composition : pork meat 26% (knuckle, sausages, lardoons), vegetables 43% (cabbage, potatoes, leek, carrots, white and red beans, turnips), cooking juice (water, jelly, salt, vegetable broth, white pepper, colouring: burnt sugar, natural flavors), preservative: saltpetre, saccharose, garlic, thyme, laurel.

Chief : Georges Blanc

Origin : Vonnas, Ain (France)

See all the products of "Georges Blanc"