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. This stew is traditionally served to the grape pickers in the fall.