MAIN INGREDIENTS
Simply put, this French classic is a stew-like dish of boiled meat and vegetables. However, it is not as simple as it might appear at first glance. Pot-au-feu, French for “pot on fire”, is one of the oldest French peasant winter dishes.
It was originally made over an open fire with cheap, inferior cuts of meat, vegetables such as potatoes, onions, carrots, leeks and turnips, and whatever other ingredients were available. The result was a savory stew that helped one make it through the cold season.
MAIN INGREDIENTS
Baeckeoffe is a one-pot dish from the French region of Alsace containing vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. The name of this typical peasant's dish is literally translated to baker's oven, as French women would leave the pots for the baker in the early morning.
They left to do the laundry, and when they would return home with their children after school, they would pick up the pot from the baker. Another theory about the origin of the dish says that it was made on Saturday evening and left in the bakers' oven overnight to cool.
MOST ICONIC Baeckeoffe
An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said that the dish is even better when reheated the next day due to the flavors that deepen when left in the fridge overnight.
The chicken can be served over egg noodles, white rice, boiled potatoes, or the more traditional spätzle, making for a great comfort dish, especially on a cold winter's night.
MOST ICONIC Coq au Riesling
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