Pom (dish) used as an ingredient in preparing "pom". The main stem or corm is most frequently designated as "pomtajer" or "pongtaya" (lit. the tajer/taya for "pom"). The first published description of "pom" comes from the "Encyclopedie van Nederlandsch West-Indië" (1914–1917) which describes the dish as follows: ‘the big tajer, of which the stalk grows above the earth, is grated and treated with the juice of bitter oranges, afterwards with chicken or fish, made into a pie, which dish is known as "pom".’ The basic preparation method is sautéed chicken pieces between two layers of raw, grated "pomtajer", mixed with citrus juice
Lyonnaise cuisine region, her self-named "guinguette" (En: open-air restaurant) specialized in "matelote d'anguilles", a dish of stewed eels in white/red-wine sauce. A century later, her granddaughters, referred to as "La Génie" (En: the Genius) and "Maréchal", became the new face of "Mère Guy", bringing back classic recipes, including their grandmother's stewed eels, the dish that "made the "Mère Guy" reputation." This reputation attracted honoured guests, including the Empress Eugénie on her annual visit to the thermal waters of neighbouring Aix-les-Bains. Around this time (1830-1850), "Mère Brigousse" ran a restaurant in the Charpennes district of Lyon. One of her most popular dishes was