The Order of the Chevaliers of the PÔCHOUSE founded in 1949 is to perpetuate tradition and contributing to value the history of Verdun.

LA POCHOUSE VERDUNOISE

Use four different types of river fish:
Pike and perch, eel and tench. Prepare these fish and cut them into larges pieces. At the bottom of dish, put a thick layer of crushed garlic, salt and pepper and a branch of thyme. Place your pieces of fish on the garlic, pour on dry Burgundy white wine, cover the pan and bring to boil. Flame the dish then thicken the sauce with creamed butter. Let it cook slowly for 20 minutes.
Transfer the pieces into a dish, sift the sauce and pour it onto the fish.
Decorate with garlic croûtons fried in butter.

For a long time now, the hôtels and restaurants chefs of Verdun sur le Doubs and near-by have promoted good food while looking after your comfort