Potée champenoise

Potée champenoise is a traditional stew originating from the Marne region. The stew is usually made with a combination of white beans, pork belly, pork shoulder, onions, carrots, turnips, leeks, celery, cabbage, potatoes, bouquet garni, peppercorns, and smoked sausages.

The ingredients are simmered in water for a long time, and the broth is then served separately, with vermicelli noodles and often a baguette for dunking, while the meats and vegetables are served on another plate, often accompanied by mustard or horseradish.