Verified in Paris.
Pot-au-feu is the long-simmered French boiled-beef-and-root-vegetable supper: beef brisket, marrow bones, leeks, carrots, turnips, celery in a clear bouillon; in France we have verified places to eat it in Paris. Start with where to eat Pot-au-feu in Paris.
Pot-au-feu is the long-simmered French boiled-beef-and-root-vegetable supper: beef brisket, marrow bones, leeks, carrots, turnips, celery in a clear bouillon. Served in two courses with mustard and cornichons.
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.
Where to eat in Paris:
Where to eat Pot-au-feu in Paris: the editor picks
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