Traditionally, the French casserole 'pot-au-feu' is made using ultra cheap cuts like tongue and shin, with plenty of marrow bone thrown in for flavour. It's also a great way of making a beef roast. Beetroot will add depth of flavour but, obviously, will colour everything.
Water, paleron, carrot, turnip, potato, kale, wine, beef juice.
May contain sulfites and wheat flour.
We pride ourselves to providing you with the best Comté in London and an exciting range of authentic artisan cheeses. Our range includes star cheeses like Mont d’Or/Vacherin, Morbier and Raclette, as well as unknown treasures like Bleu de Gex, Saint Vernier or Val de Loue.
Our top charcuterie from Franche-Comté, in Eastern France, with hand-made saucissons de montagne, slow-smoked meats and cured hams are all made using the finest quality meat, raised locally.