AI-generated illustration
Picardy
A pork rouelle smothered in onions, simmered for hours in a blend of vinegar and broth — the freezing-weather dish Vermandois cooked to keep going at work.
Traditional dish from Picardy.
AI-generated illustration
Caghuse, also known as rouelle or rouelle picarde, is said to originate from Vermandois, around Saint-Quentin, Soissons, and Laon in Aisne — though the exact era of its creation remains unknown. It was once cooked throughout Picardie; today, it is somewhat neglected.
AI-generated illustration
Historically, this hearty dish was designed to provide energy to labourers, farmers, and field workers. Housewives would prepare it in a tightly sealed stoneware pot, which they took to bake in the baker's oven. It is a dish typically prepared during the coldest months.
AI-generated illustration
The very name of the dish varies from one village to the next — caghuse, caqhuse, kakuse, or kakuche depending on the locality, with some even calling it "pâté à l'oignon". Its composition varies just as much: in northern Aisne, the classic version includes only the rouelle and onions; the Laonnois adds vegetables; the Soissonnais adds white beans or flageolets.
Appearance
A pork rouelle — a bone-in slice of shoulder or ham, with lean, juicy meat — coated in a thick layer of sliced onions, cooked in the oven or in a casserole.
Aroma
The blended aromas of softened onions and heated vinegar, lifted according to the recipe by a touch of white wine or cider.
Taste
Generous pork, mellowed by long cooking with the onions, against a tangy backdrop provided by the vinegar.
Texture
Simmered in this way, the meat becomes melt-in-the-mouth tender.
the simplest version: solely the pork rouelle and onions.
the same base, enriched with vegetables.
vegetables and pulses, white beans or flageolets, for an even heartier dish.
the pork rouelle and a generous quantity of sliced onions are arranged in the bottom of a buttered dish.
a mixture of water and vinegar is poured over the preparation; some recipes add white wine or cider.
depending on the area, vegetables or pulses (white beans, flageolets) are added to the pot.
AI-generated illustration
Caghuse is traditionally enjoyed cold, although nothing prevents it from being savoured hot straight from the oven — indeed, Wikipedia lists it interchangeably among hot or cold dishes. It is classically accompanied by mustard and, very often, potatoes. It is a dish for the cold months, designed to warm you through.
Traditional restaurant
Traditional restaurant
Get listed and reach more lovers of regional produce.
Request a listing