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Luchon’s lamb offal stew


Pétéram is a rustic stew featuring mutton feet and belly, ham, fraise de veau, bacon, garlic, carrots, Gaillac white wine, and Armagnac, cooked for hours, with potatoes and sometimes carrots added to make a full meal. You can buy it in jars, and lately there has been a fashion for pizza au pétéram for daring diners.



Text © Dana Facaros

Image by La Depeche