Regional specialties
Potjevleesch
A cold preparation of mixed meats set in a savory jelly.
Say it: potch-vuh-LESH (approximate English pronunciation)
Potjevleesch combines several meats in a jelly and is served cold. Chicken, rabbit, pork and veal appear in familiar Flemish versions, though the combination varies. Fries provide a warm contrast to the chilled preparation. Its presentation makes it different from a hot stew or a smooth pâté, so read the meat list before ordering.
Names to look for on menus
potjevleesch, potje vleesch, potjevlesch
Explore its regional connections: Hauts-de-France
Find it in the US ↓Where to try Potjevleesch
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About this guide and further reading
Written by Eat French.Food. Reference check: 2026-10-12. Pronunciations are approximate guides for English speakers.