Traditional French winter dishes with 2 potée recipes: Lorraine and Auvergnate.

A culinary tradition steeped in time

Potée is one of France's oldest dishes, a true symbol of generous, rustic cuisine. The principle is simple: we take the good local produce, those easily found in the gardens of yesteryear, we simmer it for hours (in the old days we'd put it to cook in the morning and eat it on the way home from work). Long-cooked, tasty, it's an ideal dish when there's more than one of you, enjoyed in winter,a bit like a "pot-au-feu", but with the local touch that makes all the difference. And of course, as with any good family recipe, each region has its own version. Whether it's potée auvergnate, artésienne or comtoise, each region showcases its local produce for a tasty result. Here are two recipes to try at home;

Potée is always made with vegetables grown in the region / Photo chosen by monsieurdefrance.com: gpointstudio via dépositphotos

Potée Lorraine: the classic recipe

Potée Lorraine is a generous, comforting dish, perfect for winter meals. It features smoked meats, seasonal vegetables and white beans, which cook slowly to release all their flavors. Here's how to prepare this traditional recipe for 4 people.

Ingredients for 4 people

• 500 g smoked chuck
• 2 Lorraine sausages
• 1 smoked ham hock
• 100 g smoked bacon
• 1 green cabbage
• 250 g white beans
• 250 g turnips
• 250 g carrots
• 500 g new potatoes
• 1 onion
• A bouquet garni
• Peppercorns
• Mustard (optional)
• Cream (optional, but recommended)

Pôtée is always enjoyed with friends / Photo chosen by monsieurdefrance.com: depositphotos

Preparing pôtée lorraine:

1. Preparing the white beans: Start by soaking the white beans in cold water for around 12 hours, ideally the day before. This step softens them and reduces their cooking time. Once soaked, drain and set aside.

2. Meat preparation: In a large casserole dish, place the smoked pork shoulder, Lorraine sausages, smoked ham hock and smoked bacon. Add cold water to completely cover the meats. Bring to the boil, then reduce the heat and simmer on a low heat for about 2 hours. This slow cooking allows the meats to become tender and release all their flavors.

3. Preparing the vegetables: While the meats are cooking, peel the potatoes and cut them into chunks. Do the same with the carrots, turnips and onion (cutting it in half without peeling it, so that it flavors the broth better). Roughly chop the cabbage into strips.

4. Adding the vegetables and beans: After the meats have been cooking for 2 hours, add the white beans, potatoes, carrots, turnips and cabbage to the casserole. Also add the bouquet garni, peppercorns and a little salt (if necessary, but be careful, the meat is already salty). Simmer for a further 1? to 2 hours, until the vegetables are tender and the beans are cooked through.

5. Cooking check: Taste the broth to adjust the seasoning, if necessary. The meat should be melting, and the vegetables should have absorbed all the flavor of the broth.

6. Serving: Once the potée is ready, remove the meats from the casserole and cut them into pieces. Serve the meats and vegetables in soup plates, basting generously with the stock. Serve with mustard for a spicy touch and crème fraîche for sweetness.

Which wine to serve with Potée Lorraine?

Always get the local wine first 

The potée lorraine, with its smoked meats, cabbage, vegetables and rich broth, requires a wine that can complement both the richness of the dish and the smoky flavors. Here are a few suggestions:

• Wine from Lorraine: If you want a local wine to accompany this potée, a Côte de Toul (white or red wine from Lorraine) could be an excellent option. It's a wine with a lovely structure that pairs well with traditional dishes from the region.

• Dry white wine: A dry, fresh white wine will bring lightness and liveliness to counterbalance the richness of the dish. A Pinot Blanc or a Riesling from Alsace, with their fruity aromas and light acidity, will be perfect.

• Light red wine: If you prefer a red wine, opt for a light Pinot Noir. This grape brings fine tannins and a lovely freshness, which pair well with smoked meats and cabbage.

A dish that takes time, but the result is well worth the wait. The pork chops, sausages and shank are cooked in a fragrant broth, while the vegetables, tender and melting, add sweetness to the whole. And don't forget the crème fraîche, which adds sweetness and a little extra indulgence! 

La Potée Auvergnate :  the comforting side dish

If you fancy a change, potée auvergnate is an excellent alternative. With chunks of pork cooked in cabbage, accompanied by seasonal vegetables such as potatoes, carrots and turnips, this simple, hearty recipe is perfect for a family meal.

Ingredients for 4 people:

• 500 g pork belly
• 1 pork shank
• 2 Toulouse sausages or lardons
• 4 potatoes
• 2 carrots
• 2 turnips
• 1 kale
• 1 onion
• 2 garlic cloves
• 1 bouquet garni (thyme, bay leaf)
• 1 bunch parsley
• 1 liter chicken or vegetable stock (if you don't have homemade stock)
• Pepper
• Salt (in moderation, as meats are salty)
• 1 clove (optional)

Prepare the pôtée auvergnate: 

1. Prepare the meats: In a large casserole dish, place the pork belly, pork shank and sausages (or lardons). Cover with cold water. Add the clove-studded onion, crushed garlic cloves, bouquet garni, peppercorns and a pinch of salt. Bring to the boil and simmer over low heat for around 2 hours. This slow cooking allows the meats to soften and imbue the broth with their flavors.

2. Add the vegetables: Meanwhile, prepare the vegetables: peel the potatoes, carrots and turnips, then cut them into pieces. Also cut the cabbage into strips.

3. Cooking the vegetables: After the meats have been cooking for 2 hours, add the vegetables (potatoes, carrots, turnips, cabbage) to the casserole. Cover with the chicken or vegetable stock. Simmer for a further 45 minutes to 1 hour, until the vegetables are tender and the meat is cooked through.

4. Finish: Taste and adjust seasoning if necessary. If you want a more aromatic touch, add a little chopped parsley at the end of cooking.

5. Serving: Serve hot in large family-size dishes, arranging the meats first, then the vegetables, and basting generously with stock. You can accompany your potée with country bread to enjoy the delicious broth.

Which wine to serve with Potée Auvergnate?

And why not an Auvergne wine? 

The potée auvergnate, made with pork, vegetables and cabbage, can be a little more robust in terms of flavor. A wine that has body but a nice freshness to balance it out will be ideal. Here are a few suggestions:

• Fleshy red wine: A Côtes du Rhône or a Chablis are perfect choices. Their structure and spicy character will complement the richness of the pork and broth well.

• Vin d'Auvergne: A Saint-Pourçain or a Côtes d'Auvergne are local wines that pair perfectly with Auvergne potée. These light, fruity red wines, often based on Gamay or Pinot Noir, offer a nice freshness to counterbalance the richness of the dish.

• Dry white wine: If you prefer white wine, a Vin de Savoie or an unoaked Chardonnay can also go well with potée. They have good acidity and a slight minerality that balances the richness of the dish.

Potée auvergnate is a rich, generous dish, perfect for a meal with family or friends. Meats, cabbage and vegetables cooked in a fragrant broth combine to offer a complete and tasty meal.

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