Muffins recipes

National dish of France

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  • Independence:  486
  • Capital: Paris
  • Official language: French
  • Population: 63 460 000
  • Area: 551 695 km2
  • International code: FR
  • Currency: Euro (€)
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Pot au feu


  • 3 pounds flat beef ribs
  • 3 quarts cold water
  • 1 tablespoon coarse salt
  • 3 whole carrots, peeled
  • 1 small turnip, peeled and halved
  • 2 large leeks, cleaned and tied
  • 3 onions, peeled, a clove stuck in each
  • 1 medium parsnip, peeled
  • 2 celery stalks
  • 1 clove garlic, finely chopped
  • 3 branches chervil, if possible
Pot au feu national food (dish) of France


In a soup kettle, place the meat at the bottom. Pour water and season with coarse salt. Set the heat at medium flame and place the soup kettle over it to bring a boil. Use a skimmer to remove the scum occasionally. Add ½ cup of cold water, when the liquid reaches to rapid boil. Now add the remaining ingredients and bring back to boiling. Cover the kettle with a lid and leave 1-inch gap for a lighter bouillon. Simmer the liquid over low for 2-3 hours or until the meat turns tender. Transfer the meat into a plate and serve hot with pot-au-feu vegetables and boiled potatoes sprinkled with chervil or parsley. To eat cold, use by garnishing with French dressing, chopped parsley and chopped small onions.


The French cuisine and the French national dishes have developed from centuries of social and political change. French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the French national foods, while others fit into a unique regional cuisine. Breads, cheeses, and wines are a major part of the French cuisine, playing different roles regionally and nationally, with many variations and laws.

Pot-au-feu is a French beef stew. Which is "the quintessence of French family cuisine and is the most celebrated dish in France. It honors the tables of the both the rich and poor. There are variations as to the cuts of beef, vegetables and spices involved, but a typical pot-au-feu contains beef or sausages, usually some kind of cartilaginous meat, such as oxtail and marrowbone, root vegetables and bouquet garni.

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