Pot-au-feu
Photo: Muesse · CC BY-SA 4.0

History

Pot-au-feu is the dish that anchors the French kitchen; the historian Raymond Oliver called it la marmite éternelle (the eternal pot). The two-course form (clear broth poured over toasted baguette as a starter; the meat and vegetables plated with mustard and cornichons as the main) was codified in Paris bistros by the 19th century. La Poule au Pot in the 1er has plated it since the 1930s; Polidor in the 6e keeps the dish on the lunchtime carte. Chez Georges and Bistrot Paul Bert both run a Sunday-only pot-au-feu. The dish requires the cheapest cuts (jarret, paleron, plat de côtes) and four hours of patience.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Make it at home

Yield 6Hands-on 30 minTotal 5 hrDifficulty Easy

Ingredients

  • 1.5kg beef brisket or paleron, in a single piece
  • 1kg beef shin (jarret de boeuf), bone-in
  • 500g marrow bones, sawn
  • 3 large carrots, peeled, cut into 5cm chunks
  • 4 leeks, white and pale green parts only, halved lengthways and rinsed
  • 2 turnips, peeled, quartered
  • 1 head celery, trimmed, cut into 5cm batons
  • 2 onions, peeled, each studded with 3 cloves
  • 1 head garlic, halved horizontally
  • 1 bouquet garni (thyme, parsley stalks, bay leaf, tied)
  • 5L cold water
  • 30g fine sea salt
  • 10 black peppercorns
  • To serve: 1 baguette tradition (sliced and toasted), Dijon mustard, cornichons, flaky sea salt, parsley

Method

  1. Place the brisket, beef shin and marrow bones in a large stockpot. Cover with 5L cold water; bring to a bare simmer over high heat (15 minutes).
  2. Skim the foam off the surface in the first 15 minutes (this is essential for a clear broth).
  3. Add the clove-studded onions, halved garlic, bouquet garni, salt and peppercorns. Reduce heat to the barest simmer (the surface should barely tremble). Simmer 3 hours uncovered.
  4. Add the carrots, leeks, turnips and celery. Continue at a bare simmer 60 to 75 minutes more, until the beef gives easily to a skewer.
  5. Lift the meat and vegetables onto a warm platter; cover with foil to keep warm.
  6. Strain the broth through a fine sieve into a clean pot; degrease by skimming the fat off the surface.
  7. Serve in two courses: first, ladle the clear broth into bowls over toasted baguette slices; pass flaky sea salt at the table.
  8. Second, slice the brisket and shin meat thick; arrange on a platter with the vegetables. Set out small bowls of Dijon mustard, cornichons and coarse salt at the table.
  9. Scoop the marrow from the bones onto toast; sprinkle with sea salt and parsley.

Tip from the editors. Do not boil the pot hard; the broth turns cloudy and the meat tough. A bare simmer is the only setting. Day-two leftovers reheat beautifully in their own broth.

Where to eat pot-au-feu

Pot-au-feu in Paris

La Poule au Pot ★ 4.3

€€ French bistroUntil Open until 02:00

La Poule au Pot in Paris's 1er Les Halles cooks classic grand-mère bistro until 02:00. At 9 Rue Vauvilliers. Booking recommended. Reservations advised.

TryPoule au pot Henri IV

TipAfter midnight the room thins to regulars; the soufflé Grand Marnier is the order for a late dessert.

Directions

Polidor ★ 3.9

€€ French Bistro6e

Polidor in Paris has run a Latin-Quarter bistro at the same address since 1845. The carte still holds bœuf bourguignon, blanquette de veau, tarte tatin.

OrderBœuf bourguignon in winter, tarte tatin with crème fraîche, a pichet of red.

TipCash preferred. The shared tables are part of the experience; come at 19:30 to share with strangers.

Directions Book

Chez Georges ★ 4.3

€€€ French Bistro2e

Chez Georges has run the same Paris bistro menu since 1964: sole meunière, oeufs en gelée, profiteroles. Located in 2E. Kitchen leans french bistro.

OrderSole meunière, gratin dauphinois, profiteroles to finish.

TipClosed weekends and August. Tables turn twice; book 19:30 or 21:30 a fortnight out.

Directions

Bistrot Paul Bert ★ 4.4

€€ French Bistro11e

Bistrot Paul Bert is Paris's textbook bistro: zinc bar, chalkboard menu, steak frites cooked rare with hand-cut fries, île flottante for two on a single.

OrderSteak frites cooked saignant, île flottante for two, a pichet of house red.

TipClosed Sunday and Monday. Book two weeks ahead for a weeknight or take the 19:30 first seating.

Directions

Bouillon Chartier ★ 4.0

€ Brasserie

Bouillon Chartier in Paris is the 1896 workers' brasserie still plating œuf mayonnaise at €3 and a full bistro 3-course set under €18, no reservation.

TryThree-course bistro classics

TipQueue moves fast. Arrive at 11:30 lunch or 18:30 dinner for the first wave of seating.

Directions

All Paris signature dishes →

More cities are in research. Want pot-au-feu covered somewhere specific? Tell us where you want to eat.

Browse all dishes →