La Potée Lorraine

Every region of France has its own potée. Often different meats are mixed together - pork, duck, beef, veal, lamb - but the most important distinction is between smoked and unsmoked meats. The one from Lorraine is the most well-known. A huge hunk of a dish, this is rarely found on restaurant menus outside its region. It takes a lot of preparation and a considerable amount of time to cook, but what a lovely way to spend a chilly Saturday with friends who are staying for a winter weeke