The pot-au-feu, a French monument!
The pot-au-feu, a French monument!
This monument of national gastronomy crosses the ages and always meets the same enthusiasm. But its preparation should not be taken lightly: the pot-au-feu must bring together three different meats.
As its name suggests, the pot-au-feu is made by a fairly long process of cooking a broth and beef in a pot over low heat.
As the 1867 Larousse put it so well: the pot-au-feu is “the basis of our cuisine, it is through it that our national cuisine is distinguished from all the others”.
This dish of French origin is the one that must have the most variations, its adaptation having been declined in a multitude of different regions.
Generally, it consists of a long-cooked piece of meat, a marrow bone, an oxtail, vegetables such as turnips, carrots, leeks and spices of all kinds.
