An emblematic dish of French cuisine, pot-au-feu is a true comfort food. Its origins date back to the Middle Ages, when it was the mainstay of the peasant diet. Even today, its melt-in-the-mouth meat and fragrant broth envelop us in warmth and sweetness.
Chef Mauro Colagreco invites gourmets to enjoy an authentic and generous culinary experience. At GrandCœur, his Parisian brasserie, he offers a pot-au-feu"classic but with lots of little details that make all the difference". While the dish is a classic of French gastronomy, it's also a landmark recipe in Argentina:"They call it puchero! I have these memories of opening the door of the house and having all these aromas of vegetables and simmered meats that are exceptional" he confided to us.
Not just a pot-au-feu
This specialty is presented in two courses. First, a vermicelli consommé, enriched with marrow bones and accompanied by garlic and rosemary toast. Next, a pot-au-feu simmered slowly in a cast-iron casserole dish, served with sauces and condiments, offering an innovative way to enjoy this traditional dish, while allowing you to adapt it to your own tastes.
The 4-toque chef's pot-au-feu costs €45 per person and is already on the menu of the Marais brasserie, GrandCœur.
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