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Potjevleesch Meat MixThe Potjevleesch or Potjevleisch is a traditional gastronomic dish from the Nord Pas de Calais region of France, but this speciality was actually “imported” from the Flemish part of Belgium. The name means “small meat mix”, often called Potch by Nord Pas de Calais inhabitants. This traditional dish is proper to the Dunkirk area. Cold chicken, rabbit and veal meat are used, a rich jelly covering the mixture.
Served with chips, this French meat dish is definitely a classic for family meals. A local variation also makes use of apples cooked quickly and then fried. This corresponds to a more ancient recipe. The traditional Nord Pas de Calais dish is normally eaten cold accompanied with chips and a fine regional beer (the choice is wide). Gherkins and salad are also ideal.
Top Tip!
Every year on 26 March, the town of Bailleul celebrates the International Potjevleesch festival. Such a event shows tht this traditional dish is still a huge success amongst locals.
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