Condiments for the Pot-au-feu

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

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Mélanie used to serve a bowl of vinegar chock-full of chopped garlic and shallots as a condiment for her boiled beef. Here are two of Mique Grandchamp’s favorite condiments for the same dish:

© 1989 Madeleine Kamman estate Neil Kamman. All rights reserved.