Pillére

Pillére is a traditional French dish that originated in the region of Provence. It is a hearty stew made with a variety of ingredients, typically including meat, vegetables, and sometimes seafood. The dish is known for its rich, comforting flavors and is often served during the colder months.

The name "pillére" comes from the Provençal word "pilhare," which means "to stuff." This reflects the method of preparation, where the ingredients are cooked together in a large pot, allowing them to meld and become one. The dish is typically made with a base of meat, such as beef, pork, or lamb, which is slow-cooked with vegetables like carrots, onions, and potatoes. Some variations may include seafood, such as mussels or clams.

Pillére is often served with crusty bread to soak up the stew's juices. It is a staple in Provençal cuisine and is enjoyed both as a main course and as a hearty meal for sharing among friends and family. The dish's simplicity and the use of fresh, seasonal ingredients make it a beloved classic in French cooking.