Bistro dishes

Pot-au-feu

Beef and vegetables gently cooked in an aromatic broth.

Say it: pot oh FUH (approximate English pronunciation)

Pot-au-feu cooks beef and vegetables together in broth rather than a thick wine sauce. A combination of cuts gives different textures, while carrots, leeks and other vegetables contribute their flavors. The broth is an important part of the preparation. Presentation varies, with the meat, vegetables and liquid sometimes served as separate elements of the meal.

Names to look for on menus

pot au feu, pot-au-feu

Explore its regional connections: Paris & Île-de-France

Find it in the US ↓