- Any taste
- Savory52
- Spicy3
- Sweet16
- Sour4
- Smoky2
- Rich35
- Fresh8
- Any ingredient
- Beef6
- Pork17
- Lamb1
- Chicken2
- Duck3
- Fish9
- Seafood1
- Egg19
- Dairy & cheese38
- Beans & tofu4
- Rice1
- Wheat & flour29
- Potato8
- Vegetables18
- Offal2
- Nuts & seeds4
- Any type
- Main dish31
- Soup & stew4
- Bread & pastry3
- Street food5
- Dessert14
- Snack14
- Drink2
Map data: Natural Earth
How to pronounce Potjevleesch
In the International Phonetic Alphabet it is /pɔtʃvlɛʃ/. In plain English letters that is POTCH-vlesh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Potjevleesch?
Potjevleesch is a main dish of France. Where it comes from: French Flanders (Dunkirk area). People usually eat it at lunch or dinner. Its main ingredients are chicken and pork. It tastes savory and sour.
Where Potjevleesch comes from
Potjevleesch is one of 73 signature dishes of France on this map. See all dishes from Hauts-de-France.
- Carbonnade flamande
Carbonnade flamande is the beef and beer stew of Flanders, shared by Belgium and French Flanders.
- Welsh
The welsh is a dish of melted cheese on toast that came from Wales and found a second home in the north of France.
- Flamiche
Flamiche is a family of savoury tarts from northern France, Picardy and Belgium, and its name goes back to the Middle Ages, when it was a kind of flat cake.
- Ficelle picarde
Ficelle picarde, "Picardy string", is a rolled savoury crêpe from Amiens and the surrounding region of Picardy.
- Bouillabaisse
Bouillabaisse began as the meal of Marseille's fishermen, who cooked the bony rockfish they could not sell in a pot of sea water on the beach.
- Coq au vin
Coq au vin is a rooster or chicken braised slowly in red wine, traditionally from Burgundy, with lardons, small onions, mushrooms, garlic and herbs, and the sauce sometimes thickened with the bird's blood.
Dishes like Potjevleesch in other countries
Same type of dish and similar main ingredients as Potjevleesch:
- Fiambre
Fiambre is a cold salad made once a year in Guatemala, for All Saints' Day on 1 November and the Day of the Dead.
- Adobo
Adobo is the Philippine way of braising meat in vinegar, garlic, bay leaf and black pepper, usually with soy sauce, until the sauce is reduced and glossy.
- Hallaca
Hallacas are Venezuela's Christmas dish: a dough of corn flour coloured with annatto, spread on a plantain leaf, filled with a stew of beef, pork and chicken, with raisins, olives, capers and peppers on top, then folded, tied with string and boiled.
- Larb ລາບ
Larb is a salad of minced or finely chopped meat or fish, cooked or sometimes raw, mixed with fish sauce, lime juice, chilli, toasted ground sticky rice, shallots and plenty of fresh herbs such as mint and coriander.