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Pot-au-Feu Traditionnel

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3 hours
Serves 6

Recipe: Stéphane Reynaud

Make it even easier! You can ask Olivier to prepare your Pot-au-feu meat, so you don't have to buy all the ingredients separately.


  • 1.2 lb Beef short ribs
  • 1.2 lb Beef shank
  • 1 Oxtail
  • 3 Marrow bones
  • 6 Carrots
  • 3 Onions studded with 4 cloves
  • 6 Potatoes
  • 1 1/2 Round green Cabbage
  • 6 Turnip
  • 3 Leeks
  • 1 Bouquet garni (thyme, bay leaves, and sage, tied with a string)
  • 4 Celery stalks
  • Coarse salt
  • Cornichons



Tie the pieces of meat with string so that they don't fall apart during cooking. Place in a pot, cover with a large quantity of water, and bring to a boil, taking care to skim regularly


Add the bouquet garni, onions, and chunks of celery and simmer for 2 hours.


Add the peeled and chopped carrots, turnips, leeks, cabbage and marrow bones. Season with coarse salt and cook for an additional hour. Cook the potatoes separately.


Gently remove the meat and vegetables from the broth. Serve them with coarse salt and cornichons

Bon Appetit!