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Best Potjevleesch in Toronto
“Three or four meats held together by their own gelatin, served cold with hot chips melting into the aspic.”
What the real thing tastes like
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat". It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from the meats used. The meat, along with sliced onions, salt, pepper, thyme and bay leaves, is covered in water or a mixture of water and vinegar and then cooked either on a low heat in the oven or on a low flame on top of the stove for 3 hours. After cooking, the dish is chilled then placed in the refrigerator and served cold. It is customary to serve it with chips on top of it for melting down the gelatin.
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Potjevleesch is a French Flemish tradition of layered patience: three or four meats simmered for three hours until their own gelatin becomes the binding force, turning disparate proteins into a unified, savory block. You chill it, slice it cold, and crown it with hot chips—the temperature and texture contrast designed specifically to melt that natural aspic into something glassy and rich.
Order it here when it has
- uses natural gelatin from the meats themselves
- long, gentle cooking develops deep flavor
- designed textural contrast with hot chips
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