In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.