The potée lorraine, or potaye in Lorraine, is a traditional gastronomic specialty of the French region of Lorraine. It is a stew, a mixture of pork and vegetables, typical of winter and cold months.
Their composition varies little, traditionally using cabbage, potatoes, carrots and turnip, with pork smoked or salted (hock and shoulder), sausages called "to cook" (saucisses à cuire) and smoked or salty bacon. If broth is left, it is taken with slices of toasted bread.
The potée is a typical rural stew of French homes in mountainous regions and in the interior of the country. It is also found in the regions of Franche-Comté, Berry, Burgundy and Auvergne, without their composition varying substantially. Usually local sausages are used, such as Morteau sausage from Franche-Comté, whose taste is so much appreciated that it can be found in many French pottes.
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