Pot-au-feu (recipe)
INGREDIENTS - 4 pound tied bone-in beef chuck roast - 4 pound (2- to 3-inch) bone-in short ribs - 2 onions, quartered - 2 medium carrots, halved lengthwise - 6 quarts water - 2 (3-inch) pieces c... More infos

Pot-au-feu
Pot-au-feu is a dish of beef cooking very slowly on weak fire in a bouillon of vegetables and a bouquet garni. It's a traditional dish of boiled-beef based French cuisine. Pot-au-feu is often cons... More infos

Born in Burgundy
Bernard Loury was born in Burgundy, most likely between two rows of excellent vines, somewhere near Pommard, Aloxe Corton, Nuits-Saint-Georges, or Vosne Romanée... Obviously this left its mark. The w... More infos