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Pot-au-feu à la figeacoise

You must know the pot-au-feu! An emblematic dish of French gastronomy, this ancestral dish of simmered beef has been revisited locally by the Passeuses du Goût. New flavors to discover for the greatest pleasure of your taste buds!


For 6 people

  • 1 kilo of bone-in beef brisket from Segala
  • 6 duck breasts from Quercy
  • 4 leeks
  • 7 carrots
  • 1 stalk of celery
  • 3 turnips
  • 1/2 white cabbage
  • 1 bouquet garni
  • 2 tablespoons coarse salt
  • 12 peppercorns
  • 1 onion studded with cloves
The pot au feu


  1. Put 4 liters of water in a large pot, then add the meat and muffs. Add salt and bring gently to a boil.
  2. Leave to simmer for 1 1/2 hours.
  3. Slice the vegetables into regular shapes. Add them to the pot with the bouquet garni and pepper. Let cook for 30 minutes.
  4. Correct the seasoning. Serve the broth with toasted bread slices, the meat with the vegetables and fars.
The accompaniment

The far

The ingredients

  • 200 grams of stale bread
  • 2 eggs
  • 50 grams of bacon + 50 grams of pork friton
  • 1 bunch of parsley and 1 clove of garlic
  • 40 grams of flour + 1/2 packet of yeast
  • 1 teaspoon of sugar
  • 2 tablespoons of oil, salt and pepper

The preparation

  1. Chop the bread and moisten it with a little broth.
  2. Add the bacon, parsley, fritons and garlic cut very fine. Add the eggs, baking powder, sugar, flour, oil, salt and pepper.
  3. Form small balls that you cook for 10 minutes in the broth.

Allow about 3 hours between preparation and cooking. Little extra: prepare your stew the day before, it will be even better. Enjoy your meal!

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