pot-au-feu
Sign in to save(, ; ; ) is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
Key facts
- Food.name
- Pot-au-feu
- Food.image
- Pot-au-feu SAM 2724.JPG
- Food.image_size
- 250px
- Food.caption
- Pot-au-feu with typical accompaniments
- Food.country
- France
- Food.type
- Main dish
- Food.main_ingredient
- Meat and vegetables (typically, carrots, celery, leeks, onions and turnips)
- Food.cookbook
- Pot-au-feu
via Wikipedia infobox
Article
8 sectionsContents
- Background
- Ingredients
- Serving
- Similar dishes
- See also
- Notes
- References
- Sources
(, ; ; ) is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
==Background== The Oxford Companion to Food calls pot-au-feu "a dish symbolic of French cuisine and a meal in itself"; the chef Raymond Blanc has called it "the quintessence of French family cuisine ... the most celebrated dish in France, [which] honours the tables of the rich and poor alike"; and the American National Geographic magazine has termed it the national dish of France.