Le Roi du Pot Au Feu – Paris


The King of Pot au Feu.

If the name doesn’t give it away, the smell will. As soon as you walk in the door, you are greeted with a wonderful aroma of meat simmering for hours on a stove top.


There is no menu. It’s on the blackboard behind the cluttered bar, and the choices are limited. Poireaux (leek) vinaigrette, l’os a moelle (bone marrow), etc. — they’re mostly the same ingredients used to make the main specialty.


After two elaborate meals back to back, we craved for something uncomplicated. The bouillon was exactly what we wanted — a simple broth full of body and flavor, like it was ladled from a pot perpetually replenished with beef and bones. From the deep brown color alone, one could tell this was no insipid dishwater soup.


Pot au feu is similar to the Spanish cocido and the Filipino bulalo; however, leeks are used instead of onions, and turnips are added for sweetness. It is also served with hot mustard and gherkins on the side.

The place started to get packed at around 8:30 pm. So while I was still waxing poetic about salad greens in France, the waiter almost took my half eaten plate away.

Le Roi du Pot Au Feu Statue


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~ by Jaded Fork on February 21, 2009.

7 Responses to “Le Roi du Pot Au Feu – Paris”

  1. Mmm… Sounds so comforting and delicious!

  2. Comfort food doesn’t have to look nice.

    Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

  3. This is a great place any time of year, but especially on a cold winter’s day (or night). It absolutely hits the spot.

  4. My husband and I have visited this restaurant on a few occasions and really enjoyed it. I read some reviews that say it’s a tourist trap but we never felt that way; in fact, both times we’ve been there we’ve been the only foreigners. The thought of cozying up at a table there on a cold night with a plate of pot au feu and some house wine, what could be better?

    • hmmm, tourist trap to me would be serving pot au feu made from a dehydrated bouillon.

      as soon as we entered the premises and inhaled that rich beefy aroma, i just knew it was going to be good.

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