pot-au-feu

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Related to Pot au feu: Blanquette de veau, Boeuf Bourguignon, beef bourguignon

pot-au-feu

 (pô-tō-fœ′)
n. pl. pot-au-feu
A French dish of boiled meats and vegetables.

[French : pot, pot + au, on the + feu, fire.]

pot-au-feu

(French pɔtofø)
n
1. (Cookery) a traditional French stew of beef and vegetables
2. (Cookery) the large earthenware casserole in which this is cooked
[literally: pot on the fire]

pot-au-feu

(Fr. pɔ toʊˈfœ)

n., pl. pot-au-feu.
a dish of boiled meat and vegetables.
[1785–95; < French: literally, pot on the fire]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pot-au-feu - traditional French stew of vegetables and beefpot-au-feu - traditional French stew of vegetables and beef
stew - food prepared by stewing especially meat or fish with vegetables
References in periodicals archive ?
AIt's very much an old-school bistro regular, but it never really made the jump across the Channel when its compatriots, Escargots a la Bourguignonne, Soupe A l'Oignon, Steak Tartare and Pot Au Feu managed to.
He grew up eating traditional French cuisine, like pot au feu, but was not drawn to the kitchen or food as a child.
Menu includes Belgian Beef Stew; Fish Chowder; and Chicken Pot au Feu.
On Paris breaks you could tuck into duck dishes like confit de canard or beef-based stews such as pot au feu.
Helmed by 2-Michelin starred Chef Laurent Manrique, Millesime's menu includes Manrique's signature dishes of Moroccan-inspired tuna tartare and Lobster Pot au Feu, in addition to classically prepared seafood dishes.
My only regret is that I don't have space for the rabbit pot au feu or the lamb with throat breads.
I dined on a flavour-packed meal of confit of lamb with pea puree, pot au feu and Maderia jus, while Dan enjoyed an exceptional offering of braised pressed belly pork served with sweet potato puree, confit chorizo sausage, pan-fried polenta cake and Madeira jus (pounds 17.
Bollito misto means boiled mixed meats, similar to the French pot au feu.
For example, having a pot au feu for lunch - which is simply meat and vegetables - is easy, but it's the way you cook, look after and care for it that makes it wonderful.
If it's cold, a kind of pot au feu made with shin of beef, potatoes and lots of celery and carrots is popular.
He made frequent sorties from the kitchen to hover behind tables listening to the sighs of satisfaction as diners mopped up every last trace of broth from his speciality of the night, hearty beef pot au feu.
THE FRENCH HAVE IT: There's nothing more warming than a typical French pot au feu evening meal.