Pot au Feu

“There are as many recipes for Pot au Feu as there are Grandmothers in France”. Ours is traditional of tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables – onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our French bread. Traditional garnishes of coarse salt, cornichons baby pickles and warm creamy horseradish mustard sauce are presented with Pot au Feu. » More on Pot au Feu Menu