Mar 10, '12

3 Michelin stars pot-au-feu

Exceptional Fine dining France Paris

This is the traditional French beef stew pot-au-feu, imagined by the very talented Eric Frechon (Le Bristol, Paris). It was the ultimate decadence of tastes and textures. The rich and luxurious dish was served in three services: bone marrow with celery purée, croutons and black truffle; oxtail, foie gras, truffles and pot-au-feu vegetables millefeuille; pot-au-feu and shiitake mushrooms broth. French high – end gastronomy at it’s best!

bone marrow with celery purée, croutons and black truffle — Bone marrow with celery purée, croutons and black truffle

oxtail, foie gras, truffles and pot-au-feu vegetables millefeuille — Oxtail, foie gras, truffles and pot-au-feu vegetables millefeuille

pot-au-feu and shiitake mushrooms broth — Pot-au-feu and shiitake mushrooms broth

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