Lethe Potage


Bowl of lethe potage
A thick and hearty vegetable soup that
draws on the harmonizing effects of
eastern ginger for its aroma and flavor.
Standard chocobo fodder.
Stackable: 12

Other Uses

Resale Price: 47~48 gil
Effect on Chocobo:
  • According to forums, the effect of the Potage is to erase an ability from your chocobo. Unfortunately it is not mentioned how that works, so be aware if your bird has two abilities, that it might erase either of them.
  • Your chocobo may require more than one of the item to erase the ability, but it is possible to strip the ability on the first trade. A total of seven may be traded to a starving chocobo.
  • There will not be any notification that the ability has been unlearned. It will simply no longer be listed as an ability.

Synthesis Recipes

Cooking (63/74)

Yield: Lethe Potage x 4
HQ 1: Lethe Potage x 6
HQ 2: Lethe Potage x 8
HQ 3: Lethe Potage x 10
Water Crystal

Used in Recipes

  • None

Desynthesis Recipes


Obtained from Desynthesis

  • None

How to Obtain

Auction House Category: Weapons > Ammo & Misc. > Pet Items Ffxiah-small.png
Can be obtained as a random reward from the Gobbie Mystery Box Special Dial and similar sources.

Only obtainable through synthesis.

Historical Background

Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush. Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. During the Tudor period, a good many English peasants' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.

Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers, or mashed or strained fruit.