Speciality from Lozère: Pouteille

Patrick Clavel

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Traditional pork and beef stew from the Lozère

We are honour-bound to include this in our selection of the best of classic French food because it comes from our own town, and we're unashamedly proud of it. Pouteille is a speciality from La Canourgue in the Lozère traditionally prepared on Sundays and feast days, and cooked slowly in the baker's oven.

Serving suggestion : Heat gently in a bain-marie for about 20 minutes, serve with steamed potatoes.

Composition :
Pork trotters, beef, wine, salt, pepper and spices.
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