ePrivacy and GPDR Cookie Consent by Cookie Consent


Verdun is the "Pôchouse" capital of France
Pôchouse has been with us since the 16th century from the time when the fishermen – or pôchoux in the local patois – made this peasant dish with fish from the Doubs and the Saône and wine from the slopes of Bragny.
The dish uses four kinds of fish: Pike and perch (white fish), eel and tench (oily fish). Prepare the fish and cut them into pieces. Cover the bottom of a frying pan with crushed garlic cloves and sprigs of thyme. Season with freshly ground salt and pepper. Place the fish on top and cover with dry white Burgundy wine, cover and bring to the boil. Flambé and then thicken the sauce with beurre manié. Let it simmer for 15 minutes. Place the pieces of fish on the plate and cover with the sauce which has been passed through a sieve. Garnish with croutons that have been rubbed with garlic and fried in butter.
The hoteliers and restaurateurs of Verdun sur le Doubs and its environs have always placed a high value on their famous gastronomy, as well as paying close attention to your comfort and relaxation.