Delicacies of the world. Pot-au-feu

I haven't chased any other dish for as long as this one. I searched for potofeu for almost a year in a dozen French cities. I'll spare you the details. I can only say that Hachiko in my place would have given up long ago, and Maresyev would have said: "Come on, fuck him!" And I kept repeating "potofyo, potofyo, potofyo" to the tune of "Limpopo", and went to the goal, not counting the days and kilometers. Desperate to find this beef bouillabaisse in the provinces, I specially set aside an evening in Paris for it. But even here the search took three hours, although I started with the restaurant "Le Roi du Pot-au-Feu", where, it would seem, success was guaranteed.

The heart calmed down only from the seventh attempt at the restaurant "Camille". Beef broth, the ingredients of which are served separately: meat, marrow bone, potatoes, carrots, artichoke. Separately, salt, mustard, gherkins. When I finally saw a real Pot-au-feu on the table, I almost ordered vodka for joy. But, on reflection, he replaced it with a case of beer.

To answer the unspoken question: yes, it was worth it.

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