Potée Champenoise des Vendanges (Grape Pickers Potée)

A traditional dish of simmered pork, beans, and vegetables celebrates the end of the Champagne harvest at a Cochelet feast. The generous pot produces an platter of tender meat and vegetables; serve the strained broth in cups with baguette for dunking. Blanching the cabbage with aromatics and fresh herbs renders it soft and tender, infuses it with flavor, and brings out its sweetness. Piquant mustard and horeradish make the perfect condiments to brighten and heighten the long-cooked flavors in this stew, which was served at Château de la Marquetterie, the monumental Taittinger estate in the Champagne region.

Potee Champenoise des Vendanges
Photo: Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Active Time:
1 hrs 30 mins
Total Time:
4 hrs 50 mins


  • 1 small head green cabbage, quartered

  • 2 1/2 pounds bone-in pork shoulder or Boston butt

  • 1 pound unsliced fresh or smoked slab bacon

  • 1 (1-pound) pork shank

  • 1 medium-size yellow onion

  • 6 carrots, cut into 4-inch segments, divided

  • 10 black peppercorns

  • 5 whole cloves

  • 1/2 cup dried large white beans (such as haricots de Soissons), soaked overnight and drained

  • 4 medium turnips, quartered

  • 3 garlic cloves

  • 2 pounds medium new potatoes, peeled and halved

  • 4 leeks, halved lengthwise and cut into 2-inch-long segments 

  • 1 large smoked pork sausage (such as Morteau or smoked kielbasa) (12 ounces)

  • 1 bouquet garni (thyme sprigs, parsley sprigs, fresh bay leaf, and celery stalk tied in a bundle)

  • Crusty bread, grainy Dijon mustard (such as Maille), and prepared horseradish, for serving


  1. Fill a stockpot with water, and bring to a boil over high. Add cabbage, and cook until tender and bright green, about 15 minutes. Transfer cabbage to a bowl filled with ice water, and let cool. Drain and set aside.

  2. Add 5 quarts water to a 10-quart stockpot, and bring to a boil over medium-high. Add pork shoulder, bacon, and pork shank. Return to a boil over high. Add onion, 2 carrot pieces, peppercorns, and cloves; reduce heat to medium- low to maintain a gentle simmer. Cook, skimming carefully, until water is clear, about 30 minutes. Add beans, turnips, garlic, and remaining carrots. Reduce heat to low; simmer until meat and beans are tender, 2 hours and 30 minutes to 3 hours. Remove meat to a platter, and tent with aluminum foil while it rests.

  3. Add cabbage, potatoes, leeks, sausage, and bouquet garni to bean mixture; add water as needed to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, about 20 minutes.

  4. Remove and discard bones from meat. Slice meat, and arrange on a large platter over the vegetables and beans. Strain the broth, and serve in individual cups. Serve with crusty bread, mustard, and horseradish.


Unsliced fresh or smoked slab bacon may be purchased at the butcher counter.

Suggested Pairing

Crisp, classic Champagne.

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