MAIN COURSES

Stew (Pot-au-feu)

A good “pot-au-feu” takes 48 hours. In a stock is cooked vegetables (carrots, turnips, celery, leeks) and meat (beef and marrowbone). The dish is served with coarse salt, mustard, shallots and pickles. It is a dish much appreciated in the bistros especially in winter. The marrowbone is served with brown bread.