I, too, just enjoyed the Pot-au-Feu $40 per person feast at Vermont along with Mrs. J.L. The broth was very authentic. Perfect for a "cold" day (cold in L.A., at least)!
Thanks to all you 'Hounds who suggested it. It was the best pot-au-feu I've had since my last foray into the 5th Arrondisement. In case you missed it this time around, the hostess at Vermont said they'll have the pot-au-feu menu again at the end of February!
I'm just back from Vermont, Sunday evening. Chef Quenioux's pot-au-feu is one of the most amazing meals I have had in a long, long time. If you can get a reservation for tomorrow night, people, you should do it. It is a truly amazing thing, in LA, anywhere. It is not even easy to find pot-au-feu in Paris. Here is Vermont's description of the pot-au-feu ritual. What magic.
“Pot Au Feu”
A simple but fragrant broth served with vermicelli, bone marrow dumplings, authentic “viandox” (a concentrated paste made from reduced meat jus) and “chabrot” ( a custom practiced in rural France in which a small amount of red wine is poured into one’s eating bowl for the purpose of mixing with the small amount of the soup’s broth. This infusion of broth and wine is then consumed by being drunken directly from the bowl. )
The COOKED LEEKS:
Leeks that were cooked in the “Pot” are eaten as a warm salad and hard-boiled eggs
Oxtail, Capon, Beef Shank, Beef Shin, Beef Chuck, Short Ribs, Brisket and Partridge
(Served with an array of stewed winter vegetable, fresh salted butter, mustard, horseradish, cornichon and sea salt
Serves TWO / $40.00 per person
(Not inclusive of wine, alcoholic and other beverages, tax and gratuity)
The dessert tonight was a chocolate tarte that was like chocolate mousse in cake form, with whipped cream, and a puff pastry apple tart with caramel and creme anglaise.
:):):):):) (my belly)
I just came back from the pot-au-feu dinner at Vermont. I really had a nice experience, and even though I enjoyed everything, my favorite part of the meal was the broth served as the first course. They are going to have another pot-au-feu night in late Feb/early March. I thought that the $40 was an excellent price for the four course meal.
Chef laurent quenioux (the former chef owner of Bistro k) will do a "pot au feu" dinner at Vermont restaurant on January 20th and 21st. he to does soup with bone marrow flan 1st, then the leek vinaigrette and the meats but adds capon and partridges to it.
sound very interesting