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By Tom Parker Bowles

Published 2013

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If ever three words were imbued with Gallic history, pride and delight, they are pot-au-feu. For this is no mere stew, rather a cornerstone of French cuisine, a dish that spans regions and classes like some meat-scented Colossus. ‘In France,’ wrote no lesser an authority than Auguste Escoffier, ‘the pot-au-feu is the symbol of family life… A good pot-au-feu will always be a comfortable and thoroughly bourg