Besornage

Besornage is a traditional French dish originating from the region of Provence. It is a hearty stew made with a variety of ingredients, typically including pork, beef, or a combination of both, along with vegetables such as carrots, onions, and celery. The dish is often flavored with herbs like thyme, rosemary, and bay leaves, and is typically cooked in a large pot with a lid to allow the flavors to meld together.

The term "besornage" itself is derived from the Occitan language, where "besornar" means "to make a mess" or "to make a stew." This reflects the dish's origins as a rustic, home-cooked meal that was often prepared with whatever ingredients were available.

Besornage is typically served with crusty bread to soak up the rich, savory broth. It is a popular dish during the colder months in France, particularly in the winter, and is often enjoyed as a comforting meal on chilly evenings. The dish's simplicity and hearty nature make it a staple in French cuisine, and it continues to be a beloved dish in households across the country.