250:
31:
269:
572:
116:
204:, during the years 1789–1792. In his work on the Ardennaise countryside in the 19th and 20th century, Jacques Lambert discusses "potée roussie", "roussade", or "potée à cul nu", also called "cacasse" or "frigousse": potatoes cooked with onions and lard.
152:. It is made in a Dutch oven with potatoes and onions, and is often served with bacon or smoked sausage. The dish was originally flavoured by rubbing the Dutch oven with bacon before cooking, but was not served with meat, hence the term "nu" (
212:
249:
558:
297:
520:
257:
Since 2001, the "Confrérie de la
Cacasse à cul nu" updated the recipe by adding meat. The dish is now usually served with smoked sausage or slices of bacon.
246:"À cul nu" indicates the absence of meat, with bacon fat traditionally only being used to add flavour, while the bacon itself was not added to the dish.
253:
Stand at the "Confrèrie de la
Cacasse à cul nu", during the 13th annual "Festival des Confréries" in the Ardennes, in Charleville-Mézières, in May 2016
555:
495:
464:
193:
There have not been any documents found that describe the exact place and date of origin of the dish, but it likely comes from the
602:
592:
576:
119:
542:
197:. It was a dish linked to a self-sufficient economy, where the villagers lived off their own agricultural resources.
597:
534:
550:
145:
60:
30:
103:
483:
243:, cooked in a cast-iron Dutch oven, that the most modest people consumed when meat was unaffordable.
220:
514:
491:
460:
425:
216:
68:
298:"Connaissez-vous la cacasse à cul nu, plat typique et symbolique de la cuisine ardennaise?"
562:
208:
366:
La Grosse
Boutique de Bogny. Une boulonnerie et ses cités à travers les témoignages oraux
586:
273:
99:
429:
236:
571:
115:
302:
81:
268:
149:
89:
488:
La
Cuisine de la République : cuisinez avec vos députés !
248:
194:
85:
240:
235:
The dish is a symbol of
Ardennaise cuisine. It was originally a
507:
La cacasse à cul nu des
Ardennes ou le ragout à la bonne femme
185:) are often included to indicate that the dish contains meat.
441:(in French). Éditions Terres Ardennaises. pp. 307–352.
207:
Agnès Paris discusses the "cacasse" of the habitants of
535:
La véritable recette de la
Cacasse à cul nu ardennaise
457:
Atlas du patrimoine gastronomique de
Champagne-Ardenne
476:
Toute la confrérie au labo pour mitonner la cacasse
200:The dish is mentioned in the work of Gérard Gayot,
95:
77:
66:
56:
48:
40:
439:Campagnes et paysans des Ardennes : 1830-1914
202:La Révolution en Ardenne, de l'Argonne au Namurois
392:
339:Révolution en Ardenne, de l'Argonne au Namurois
455:Coutant, Catherine; Schmidt, François (2010).
403:
8:
341:(in French). Terres Ardennaises. p. 19.
291:
289:
173:
160:
130:
21:
519:: CS1 maint: numeric names: authors list (
437:Lambert, Jacques (1988). "L'alimentation".
211:, reserved for days of opulence during the
459:(in French). Éditions de l'Effervescence.
446:Claeys-Pergament, Sophie (12 March 2008).
368:(in French). Vol. XXVII. p. 134.
29:
20:
448:Terroir, la cacasse à cul nu se culotte
388:
386:
378:
351:
285:
512:
324:
7:
422:Cuisine pauvre, pauvres nourritures
223:also mentions the dish in her book
179:
166:
153:
138:
505:Rédaction FR3 (13 November 2012).
14:
144:) is a dish originating from the
570:
543:La cacasse à cul nu des Ardennes
267:
114:
55:
47:
490:(in French). Le Cherche midi.
1:
474:G.-M., G. (8 February 2011).
424:(in French). pp. 46–53.
420:Clerc, Jean (October 1985).
225:La Cuisine de la République
213:German occupation of France
120:Media: Cacasse à cul nu
16:French potato and meat dish
619:
296:Seppia; AC (10 May 2019).
109:
28:
551:Festival of Brotherhoods
478:(in French). lunion2011.
450:(in French). lunion2008.
561:24 October 2020 at the
556:Festival des confréries
337:Gayot, Gérard (1989).
254:
174:
161:
131:
35:Cacasse à cul culottée
509:(in French). fr32012.
393:Claeys-Pergament 2008
364:Paris, Agnès (1992).
252:
170: with underwear
603:Culture of Grand Est
593:Gastronomy in France
579:at Wikimedia Commons
25:
484:Branget, Françoise
404:Rédaction FR3 2012
255:
239:of potatoes and a
575:Media related to
497:978-2-7491-1613-6
221:Françoise Branget
128:
127:
610:
598:Alsatian cuisine
577:Cacasse à cul nu
574:
567:
547:
539:
524:
518:
510:
501:
479:
470:
451:
442:
433:
407:
401:
395:
390:
381:
376:
370:
369:
361:
355:
349:
343:
342:
334:
328:
322:
316:
315:
313:
311:
293:
272:
271:
217:Second World War
184:
181:
177:
171:
168:
164:
158:
155:
143:
140:
136:
133:Cacasse à cul nu
118:
78:Main ingredients
33:
26:
24:
23:Cacasse à cul nu
618:
617:
613:
612:
611:
609:
608:
607:
583:
582:
565:
563:Wayback Machine
545:
537:
531:
511:
504:
498:
482:
473:
467:
454:
445:
436:
419:
416:
411:
410:
402:
398:
391:
384:
377:
373:
363:
362:
358:
350:
346:
336:
335:
331:
323:
319:
309:
307:
295:
294:
287:
282:
274:Food portal
266:
263:
233:
209:Bogny-sur-Meuse
191:
182:
169:
156:
142: bare ass
141:
124:
104:Bauernfrühstück
57:Region or state
49:Place of origin
36:
22:
17:
12:
11:
5:
616:
614:
606:
605:
600:
595:
585:
584:
581:
580:
568:
553:
548:
540:
530:
529:External links
527:
526:
525:
502:
496:
480:
471:
465:
452:
443:
434:
415:
412:
409:
408:
396:
382:
371:
356:
344:
329:
317:
284:
283:
281:
278:
277:
276:
262:
259:
232:
229:
190:
187:
183: dressed
148:department of
126:
125:
123:
122:
110:
107:
106:
97:
96:Similar dishes
93:
92:
79:
75:
74:
71:
64:
63:
58:
54:
53:
50:
46:
45:
42:
38:
37:
34:
15:
13:
10:
9:
6:
4:
3:
2:
615:
604:
601:
599:
596:
594:
591:
590:
588:
578:
573:
569:
564:
560:
557:
554:
552:
549:
544:
541:
536:
533:
532:
528:
522:
516:
508:
503:
499:
493:
489:
485:
481:
477:
472:
468:
466:9782952538657
462:
458:
453:
449:
444:
440:
435:
431:
427:
423:
418:
417:
413:
405:
400:
397:
394:
389:
387:
383:
380:
375:
372:
367:
360:
357:
354:, p. 321
353:
348:
345:
340:
333:
330:
326:
321:
318:
305:
304:
299:
292:
290:
286:
279:
275:
270:
265:
264:
260:
258:
251:
247:
244:
242:
238:
230:
228:
226:
222:
218:
214:
210:
205:
203:
198:
196:
188:
186:
176:
163:
159:). The terms
151:
147:
135:
134:
121:
117:
112:
111:
108:
105:
101:
98:
94:
91:
87:
83:
80:
76:
72:
70:
65:
62:
59:
51:
43:
39:
32:
27:
19:
506:
487:
475:
456:
447:
438:
421:
414:Bibliography
399:
379:Branget 2011
374:
365:
359:
352:Lambert 1988
347:
338:
332:
327:, p. 46
320:
308:. Retrieved
301:
256:
245:
234:
224:
206:
201:
199:
195:Meuse valley
192:
132:
129:
18:
566:(in French)
546:(in French)
538:(in French)
306:(in French)
231:Description
215:during the
157: nude
100:Tartiflette
67:Associated
44:Main course
587:Categories
325:Clerc 1985
280:References
515:cite book
430:0758-3028
310:12 August
237:fricassee
559:Archived
486:(2011).
303:France 3
261:See also
175:habillée
162:culottée
146:Ardennes
82:potatoes
61:Ardennes
189:History
180:transl.
167:transl.
154:transl.
139:transl.
69:cuisine
494:
463:
428:
150:France
113:
90:onions
73:France
52:France
41:Course
172:) or
86:bacon
521:link
492:ISBN
461:ISBN
426:ISSN
312:2019
241:roux
589::
517:}}
513:{{
385:^
300:.
288:^
227:.
219:.
102:,
88:,
84:,
523:)
500:.
469:.
432:.
406:.
314:.
178:(
165:(
137:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
