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potence
meat flambéed on the ‘gallows’
A speciality from Savoie: chunks of beef and/or duck, arranged on spikes and hanging from a hook on a metal contraption that remembles a miniature gallows over a heated dish of cheesy potatoes, rice and/or vegetables.
The meat is bathed in eau de vie and flambéed at the table, and eaten with an array of sauces.
Text © Dana Facaros
Image by L’Orée