Pieds et Paquets
Pieds et Paquets is a traditional Provençal stew from the south of France, specifically associated with the town of Sisteron. The dish features braised lamb or mutton feet (pieds) and small, savory parcels (paquets) typically made of tripe or pork stomach, cooked in a rich, tomato-based white wine sauce with garlic, herbs, and often olives or anchovies.
🍽️ Nutrition at a glance
This is a high-protein, high-fat dish with minimal carbohydrates, providing significant collagen, gelatin, and minerals like iron and zinc. A typical serving can range from 400 to 600 calories, depending on the cut of meat and cooking method.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 18 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 3.2 mg |
| Zinc | 4.1 mg |
| Vitamin B12 | 1.8 mcg |
| Potassium | 420 mg |
| Phosphorus | 210 mg |
| Vitamin B6 | 0.4 mg |
| Niacin (B3) | 5.5 mg |
| Selenium | 18 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of French 'cuisine du terroir' and nose-to-tail eating, transforming humble, inexpensive cuts into a celebrated regional specialty. Nutritionally, the slow-cooked feet are an excellent source of collagen, which is prized for supporting joint and skin health.
AI estimate may be inaccurate · Terms