How To Use pot-au-feu In A Sentence
- In New York, he was manager of the Four Seasons, tried to rescue the classic German restaurant Luchow's, then restored Café des Artistes to one of the most distinctive eateries in the city, famed as much for its restored Howard Chandler Christy murals of wood nymphs as for its schnitzel, pot-au-feu and chocolate desserts. Gastronomic Guru Restyled Food Scene
- I leave these marvels to fictional characters as they are not necessary; even the most basic pot-au-feu is both the epitome of simplicity at its finest and a deeply satisfying comfort food. The Pi
- The popular Japanese food blogger Majin, whose Web site (majin. myhome.cx/pot-au-feu/pot-au-feu. html) features histories and critiques of some 1,720 Tokyo restaurants including dozens of tonkatsuya, says his ideal tonkatsu is a cut of sirloin (wet-aged from a pig "raised without stress") cooked in vegetable oil -- not sesame -- at a low temperature of 140 degrees Celsius for about 20 minutes. Tonkatsu
- The legendary peasant woman kept a pot-au-feu or bouillon pot on her hearth and, myth has it, threw into it whatever she had around to stew for the day's meal.
- When it came time to tackle pot-au-feu, the results went far beyond my expectations, even better than I'd remembered from Henri IV. The Pi
- Although pot-au-feu, the national dish of France, has been called "the foundation of empires," it's essentially just a soup that requires a knife and fork. The Pi
- Other main courses include roast duck and chicken pot-au-feu. Times, Sunday Times
- It was during college — at Henri IV, my favorite Harvard Square restaurant back then — that I first experienced authentic pot-au-feu, a delicious far cry from the boiled dinners of my childhood. The Pi
- No one will be the wiser, and any dinner with pot-au-feu center stage will bring down the house. The Pi
- Similarly, it has been decreed that concierges watch television interminably while their rather large cats doze, and that the entrance to the building must smell of pot-au-feu, cabbage soup, or a country-style cassoulet. Excerpt: The Elegance of the Hedgehog by Muriel Barbery
