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bombine
potato and meat casserole
Saint Andéol de Berg in the Ardèche is the capital of la bombine (or bombina), a casserole based on layers of onions, potatoes, pork belly, lardons, lard, bay leaves and white wine (other versions might include carrots, garlic, black olives, beef, and pig’s trotters) all baked for hours in the oven—or cooked out of doors over a roaring fire.
In the Dauphiné, a similar dish is called barbeton.
Text © Dana Facaros
Image by Public Domain Photos