The term “potée” refers to dishes cooked in an earthenware pot, in particular soups and stews. Potée is my one of heavy rotation dishes. It is super simple, easy and tasty. I enjoy potée with mustards. French people use pork for potée and make salty pork, called "puti sale". It usually takes a week. An excellent family meal for long winter nights, Potée is a very slowly cooked stew cooked in a pot. Potée is also known as garbure and pot-au-feu in various parts of Europe.