use from the 18th century onward. Matelotes are also called meurettes, pochouses, pauchouses, potchouzes, or waterzoï according to district and method...

Oeufs en meurette (poached eggs in a red wine and pepper reduction sauce) Pôchouse (pauchouse; fish stewed in red wine) Gaston Gérard Chicken (chicken in...

tripe. It can also be used to prepare fish and seafood dishes such as pôchouse with Burgundy wine, monkfish stew, Flounder stew, mussels in white wine...

economy well known for fishing, river boating, local produce and cuisine. Pôchouse is the local dish of various freshwater fish, dry Burgundy white wine (Bourgogne...