Pot-au-feu (, US also ; French: [pɔt‿o fø] ; 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 dish is familiar throughout France and has many regional variations.
Pot-au-feu (, US also ; French: [pɔt‿o fø] ; 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 dish is familiar throughout France and has many regional variations.
Source: Wikipedia "Pot-au-feu" · CC BY-SA 4.0
Share this article: X · Bluesky