Pote Au Feu
Pote Au Feu. Pot-au-feu is traditionally served in separate parts. Servez-les aussitôt, avec des cornichons, du gros sel et de la moutarde forte.
Espinoza, Le Cordon Bleu trained, brings forth dishes that are comforting yet elegant. The art of it comes down to selecting the right cuts of beef and ensuring each one, plus all the vegetables, are cooked perfectly. Pour finir Le bouillon du pot-au-feu se consomme chaud ou tiède, en précédant les viandes et les légumes ou seul.
Pot-au-feu is traditionally served in separate parts.
That's followed by a platter of the meats and vegetables, bathed in more of the broth to keep it all moist.
Located in the Historic Downtown we are just minutes from all the hotels and convention center. When meat is tender, remove to a large serving platter along with the vegetables and marrow bone. Pour finir Le bouillon du pot-au-feu se consomme chaud ou tiède, en précédant les viandes et les légumes ou seul.
Rating: 100% based on 788 ratings. 5 user reviews.
Nestor Kraatz
Thank you for reading this blog. If you have any query or suggestion please free leave a comment below.
0 Response to "Pote Au Feu"
Enregistrer un commentaire