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.
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.