 The fresh waters, so numerous in the Burgundian
Bresse, bring us an exceptional dish : the Pôchouse.
At first, it was cooked by the bargees of
Saône river. This recipe of fresh water fishes cooked lovingly with white wine is served
with garlic crouton. This dish is a masterpiece of the high gastronomy.
The "Brotherhood of the
Pôchouse’s Knights", created in 1949, sublimes it in October. |
