A chef with 4 Gault&Millau toques serves up an exceptional pot-au-feu in his Parisian brasserie

Émilie Lesur | 10/24/24, 9:33 AM

To welcome autumn, Mauro Colagreco invites you to taste his version of pot-au-feu at the Grand Coeur brasserie in Paris. Comforting as can be!

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.

See this post on Instagram

A publication shared by Gault&Millau France (@gaultetmillaufr)

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.

These news might interest you

News & Events

Anne-Sophie Pic x Marc Lévy: A delicious blend of genres

One is an emblematic figure of French gastronomy whose talent shines on a planetary scale. The other is the most widely read French writer in the world. Anne-Sophie Pic and Marc Lévy, two famous names who admire each other without ever having met... until the day Gault&Millau decided to put in its two cents. A delicious intuition that was just the right one, to bring cuisine and literature into unison

More information

Chef Anne-Sophie PIC

Restaurant Pic
26000 VALENCE

News & Events

Paradoxical: as unemployment soars, the hotel and catering industry cries famine

The number of jobseekers registered with France Travail at the end of 2024 is reaching record levels. And yet, there are plenty of jobs to be had in this sector.

Read

News & Events

Gault&Millau, le magazine: issue 7 on newsstands

Issue 7 of Gault&Millau hits newsstands this Thursday, November 21. Immerse yourself in the world of gastronomy, with never-before-seen trends, captivating interviews with chefs and gourmet addresses that are a must-discover.

Read

News & Events

In a hurry for lunch? This 4-toque chef offers a gourmet menu in less than 1 hour

Are you afraid of going to a gourmet restaurant for lunch because you don't have the time? This chef assures you that he can serve you a complete gourmet menu in just one hour.

More information

Chef David TOUTAIN

Restaurant Restaurant David Toutain
75007 PARIS

News & Events

Sirha Lyon 2025: Gault&Millau present at the world's leading gastronomic event

From January 23 to 27, 2025, Sirha Lyon celebrates the world of gastronomy. A flagship event, professionals and enthusiasts discover trends, innovations and culinary demonstrations, with the presence of Gault&Millau."

Read

News & Events

Bocuse d'Or 2025: all eyes on Lyon

Lyon is currently hosting the world final of the Bocuse d'Or 2025. This international culinary event will bring together the best young chefs from all over the world to compete for the supreme title.

Read