Pot-au-feu
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Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth and then the meat and vegetables. The dish is familiar throughout France and has many r
Pot-au-feu with typical accompaniments
Some pot-au-feu ingredients: potato, beef shin, leek, carrot, celery, turnip and onion
French cuisine
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French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of
Pot-au-feu
…Pot-au-feu (, US also ; French: ; lit. 'pot on the fire') 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…
A nouvelle cuisine presentation featuring a dish consisting of marinated crayfish on gazpacho asparagus and watercress.
French haute cuisine presentation.
French wines are usually made to accompany the main dishes.
John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants, including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, circa 1410.