3 Michelin stars pot-au-feu


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!

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