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Potjevleesch Meat Mix

The 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.

Potjevleesch Meat Stew, a Nord-Pas-de-Calais Dish.

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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