The Grand Pot-au-Feu of Dodin Bouffant according to Marcel Rouff

Traditional French Recipe: The Grand Pot-au-Feu of Dodin Bouffant – Gourmet Recipe for 8 People

Discover the traditional recipe of the Grand Pot-au-Feu of Dodin Bouffant – an iconic dish of French cuisine, combining refinement, the nobility of ingredients, and exceptional culinary expertise.

Anecdote / Saying:
“Long ago, the people of Castelnaudary said that cooking veal and beef together brought good fortune to the house.”

Geographical origin and status

• Country: France

• Region: Bresse and Paris

• Codified recipe: Yes

  • Official specifications: Use Bresse poultry, veal shank, beef chuck, and traditional vegetables; slow cooking in an aromatic broth; glaze the vegetables.

Famous chefs and their contributions

1. Marcel Rouff (1877‑1936)

   • Codification and promotion of the Grand Pot-au-Feu in La Cuisine et les Vins de France (1929‑1930)

   • Highlighted noble meats and precise cooking techniques

2. Auguste Escoffier (1846‑1935)

   • Standardized slow-cooking and poaching methods for meats

   • Developed gastronomic plating and Russian-style presentation

3. Fernand Point (1897‑1955)

   • Refined the broth by carefully selecting ingredients and aromatics

   • Emphasized harmony of textures and flavors in meat and vegetable dishes

4. Paul Bocuse (1926‑2018)

   • Modernized the dish while respecting tradition

   • Promoted seasonal vegetables and glazing techniques

5. Joël Robuchon (1945‑2018)

   • Precise finishing, harmonious cutting, and plating of meats and vegetables

   • Developed sauces and reductions to enhance the broth

6. Alain Ducasse (1956‑)

   • Contemporary interpretation using exceptional products

   • Emphasis on visual refinement and flavor balance

7. Raymond Blanc (1949‑)

   • Focus on ingredient origin and excellence of regional meats

   • Developed aromatic herbs for the broth

8. Michel Guérard (1933‑)

   • Influence of luxury light cuisine: gentle cooking, respecting natural flavors

   • Highlighted vegetables and reduced fat while preserving aromatic richness

9. Anne-Sophie Pic (1969‑)

   • Refined textures and sauces, emphasized presentation

   • Innovated food and wine pairings, harmonizing tradition and modernity

10. Guy Savoy (1953‑)

    • Focus on structure and technical precision

    • Enhanced the broth and meat through slow cooking and reduction

11. Éric Fréchon (1963‑)

    • Created refined garnishes and glazed vegetables

    • Promoted the role of pot-au-feu in contemporary luxury gastronomy

Presentation of the dish

• Appearance: Stuffed poultry, roasted meats, glazed vegetables, visually harmonious colors

• Texture: Tender meat, clear and aromatic broth, vegetables soft but firm

• Dominant aromas: Aromatic herbs (tarragon, thyme, mint), roasted poultry, goose liver

• Culinary specifics: Low-temperature poaching of meats, insertion of goose liver under the skin, glazing vegetables

• Required utensils:

  • Cast iron casserole

  • Large saucepan

  • Fine sieve or chinois

  • Sauté pan

  • Paring knife and chef’s knife

  • Cutting board

  • Whisk

  • Spatula

  • Cooking thermometer

Ingredients (for 8 people)

Poularde broth:

• 1 Bresse poularde

• 1 carrot

• 1 leek

• 1 celery stalk

• 1 charred onion studded with cloves

• 1 onion, halved

• 1 large shallot

• 1 bouquet garni: bay leaf, thyme, savory, tarragon

• 3 garlic cloves

• 1 sachet of peppercorns, coriander, allspice

Meats:

• 1 kg boneless veal shank

• 1 bunch of mint

• 1 bunch of savory

• 1 kg beef chuck

• 1 slice of Colonnata lard

• Saltpeter (optional)

• 1 bunch of tarragon

• 1 fresh goose liver

• 1 glass of Chambertin wine

• Salt and pepper

• 1 Judru (pork and veal sausage for cooking)

Vegetables:

• 1 bunch of carrots

• 1 bunch of turnips

• 1 bunch of Boule d’or turnips

• 1 bunch of small swedes

• 1 kg small potatoes

• Fresh butter

• Sugar, salt, and pepper

Preparation and method

• Preparation time: 120 min

• Cooking time: 4–5 hours for broth, 3 hours for meats

• Yield: 6–8 servings

1. Poularde broth

Preparation of the poultry:

• Pluck and gut the poularde. Remove legs and head. Keep offal for later use (sauce, stuffing, or stock).

• Separate thighs, cut the breast, remove the keel bone. Cut carcasses into even pieces for optimal flavor extraction.

• Optional: Roast pieces at 180 °C for 5 min to lightly caramelize and enhance aromas.

Making the broth:

• Place carcass, drumsticks, wings, and neck in a large pot. Cover with cold water to extract proteins and collagen gradually.

• Slowly bring to a simmer (80–90 °C). Skim regularly for a clear broth.

• Add aromatic vegetables cut into mirepoix (carrots, leeks, celery, onions, shallots) and crushed garlic. Add bouquet garni.

• Simmer gently for 4–5 hours. Avoid vigorous boiling.

• Strain through a fine sieve, degrease while cold for a clear, pure broth.

Professional tips:

• Reserve broth to cool and degrease before poaching meats.

• Optional: Clarify with egg white for an ultra-clear, high-end presentation.

2. Meat preparation

Veal shank:

• Tie into a cylindrical roast for even cooking.

• Season with a dry mix of mint and savory.

• Let rest in the fridge for flavors to penetrate.

Beef chuck:

• Make small incisions to insert Colonnata lard brunoise (contisage technique).

• Tie chuck to hold the stuffing.

• Season with saltpeter (optional) and tarragon.

Goose liver:

• Cut into thin escalopes, lightly salt.

• Sear quickly over high heat for a golden crust while keeping interior tender.

• Degrease pan, deglaze with Chambertin, reduce to a glaze, and coat the escalope. Cool before contisage.

Poularde contisage:

• Lift the skin gently, insert goose liver escalope, tie to hold.

• Provides rich flavor and luxurious presentation.

3. Cooking the meats

Poaching:

• Bring filtered, degreased broth to 80 °C.

• Poach veal, beef, poultry, and Judru separately.

• Drain and rinse in clear broth to remove impurities.

• Cook veal, beef, and Judru in broth at 80 °C for 3 hours.

Adding poultry:

• Add poularde breast 30 min before the end to preserve juiciness.

Technical tips:

• Keep meat partially submerged to avoid drying.

• Ensure internal temperature > 75 °C.

4. Vegetable preparation and finishing

• Wash, peel, and shape carrots, turnips, Boule d’or turnips, swedes, and potatoes.

• Cook separately in broth with butter and a pinch of sugar.

• Reduce completely to concentrate flavor.

• Glaze with cooking juice for shine and elegance.

• Keep vegetables al dente for finishing at the table.

5. Plating and service

• Preheat serving dish, vegetable dish, and sauceboat to 60 °C.

• Slice meats: veal and beef in regular slices, poularde into breasts and thighs. Arrange harmoniously.

• Place vegetables in a separate dish. Serve broth in a sauceboat.

• Accompaniments: mustard, horseradish, marrow-rubbed bread, Soubise puree, or pickles.

Food safety:

• Respect cold chain and cooking temperatures.

• Meat internal temperature > 75 °C.

• Handle offal according to hygiene standards.

Regional variations:

• Niçoise version: no goose liver, local vegetables only

• Escoffier version: with potatoes and green beans

• Contemporary version: seasonal vegetables, gourmet presentation

Tips and advice:

• Cook meat at low temperature to preserve tenderness.

• Glaze vegetables for shine and perfect texture.

• Avoid over-salting the broth at the start.

• Chef’s tip: insert goose liver under the skin just before final cooking.

Service and accompaniments:

• Plating style: Gourmet, banquet, or à la carte

• Presentation: Serving platter for meats, separate vegetable dish, broth in a sauceboat

• Traditional accompaniments: Mustard, horseradish, marrow bread, Soubise puree, pickles

Recommended wines and drinks

Red wines – classic pairings:

• Chambertin Grand Cru (Burgundy, 2015–2018)

  • Aromas: ripe red fruits (blackcurrant, cherry), mild spices, slight woody note

  • Character: fine tannins, good acidity, long finish

  • Serve 16–17 °C, decant 1 hour before

• Côte de Nuits Villages (Burgundy, 2016–2019)

  • Aromas: red and black fruits, slight pepper and licorice

  • Medium to full-bodied, tannin/acidity balance ideal for poached meat and rich broth

• Classic Burgundy red (Pinot Noir, 2015–2018)

  • Aromas: raspberry, cherry, floral notes

  • Soft, elegant character for glazed vegetables and delicate broth

White wines – aromatic and fresh alternatives:

• Meursault or Puligny-Montrachet (Burgundy, 2016–2018)

  • Aromas: hazelnut, butter, white fruits

  • Temperature: 12–14 °C

• Chardonnay from Jura or Chablis Premier Cru

  • Marked acidity, fine minerality, balances richness of goose liver

Non-alcoholic options:

• Herbal infusions: thyme, tarragon, rosemary, lightly sweetened

• Fermented apple juice (mild cider, non-sparkling)

• Aromatic broths: mini broths served warm as amuse-bouche

Serving tips:

• Decant young red wines 1 hour before, serve 16–17 °C

• White wines: cool but not icy

• Non-alcoholic: serve slightly warm or at room temperature

Glossary:

• Broth: Aromatic liquid from slow cooking of meat and vegetables

• Low-temperature poaching: Gentle cooking (~80 °C) to preserve tenderness

• Fardage: Inserting stuffing (goose liver) in poultry or meat before cooking

• Vegetable glazing: Cooking vegetables with butter and sugar for a shiny surface

• Contisage: Inserting goose liver under poultry skin

• Caramelization: Browning in oven or pan to enhance flavor

• Chinois or fine sieve: Strain broth for clarity

• Clarification: Using egg white to make broth clear

• Skimming: Removing floating impurities or fat

• Cylindrical roast: Tying meat for uniform cooking

• Poularde de Bresse: Noble poultry, tender and flavorful

• Colonnata lard: Aromatic Italian lard for stuffing

• Judru: Cooked pork and veal sausage

• Java pepper: Exotic spice for broth

• Mirepoix: Evenly diced vegetables for cooking in broth

• Simmer: Gentle cooking below boiling

• Internal temperature: Meat > 75 °C

• Reduction: Concentrating broth or juices