When we talk about Burgundy, gastronomy immediately comes to mind: generous terroir, traditional recipes, and exceptional products are part of its identity. Many iconic dishes were born here, including the famous pôchouse, a must-try specialty of Verdun-Ciel. River fish, Bresse poultry, gourmet specialties... discover the authentic flavors that make our region so rich.
Pôchouse is made with four types of freshwater fish, white wine sauce, and garlic croutons. Here's a great recipe from our region...
A little history...The first traces of pôchouse date back to the 16th century, when boatmen, raftsmen, and fishermen, known as “pôchoux” in the Verdun dialect, cooked this dish with fish from the Saône and Doubs rivers. Initially, pôchouse was served with a white wine sauce from the hillsides of Bragny-sur-Saône. Today, the origin of the wine used varies according to the recipe of the restaurant!
In Saône Doubs Bresse, there is no shortage of restaurants where you can enjoy a delicious pôchouse. All of them are committed to maintaining this tradition, serving this dish every day, sometimes with a twist.
La volaille de Bresse est de renommée mondiale et appréciée par les plus grands chefs. En Saône Doubs Bresse, nous retrouvons ce produit d'exception chez nos restauteurs et nos producteurs.
Où retrouvez ce met d'exception ?
Bresse poultry is the only poultry in the world to benefit from an AOC-AOP designation. There are three types of Bresse poultry: chicken, capon, and poularde. You can easily recognize this poultry by its white plumage, red comb, and very distinctive blue legs.
The nobility and quality of this product can be explained by the optimal breeding conditions that guarantee the animals' well-being. It's all these conditions that allow us to enjoy such delicious meals!
