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  2. Pot-au-feu - Wikipedia

    en.wikipedia.org/wiki/Pot-au-feu

    pot-au-feu à la languedocienne – the basic pot-au-feu with the addition of a piece of fat bacon. [7] pot-au-feu provençal – lamb or mutton replaces some of the beef. [24] pot-au-feu aux pruneaux – the meats are beef and lightly-salted pork knuckle, cooked with the usual vegetables but adding prunes soaked in Armagnac. [25]

  3. List of French soups and stews - Wikipedia

    en.wikipedia.org/wiki/List_of_French_soups_and_stews

    Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.

  4. The Taste of Things - Wikipedia

    en.wikipedia.org/wiki/The_Taste_of_Things

    The Taste of Things (French: La Passion de Dodin Bouffant, lit. 'The Passion of Dodin Bouffant'), previously titled The Pot-au-Feu, [4] is a 2023 French historical romantic drama film written and directed by Trần Anh Hùng starring Juliette Binoche and Benoît Magimel.

  5. ‘The Pot au Feu’ Director Tran Anh Hung on his Cannes ...

    www.aol.com/entertainment/pot-au-feu-director...

    “The Pot Au Feu” from French-Vietnamese director Trần Anh Hùng may be one of the most radical films competing for a Palme d’Or at this year’s Cannes. The sensorial movie, set in late ...

  6. Le Pot-au-feu - Wikipedia

    en.wikipedia.org/wiki/Le_Pot-au-Feu

    Le Pot-au-feu: Journal de cuisine pratique et d'économie domestique, later called Le pot-au-feu et les Bonnes recettes réunis (1929-1956), was a biweekly cooking magazine in quarto format published in Paris from 1893 to 1956, [1] [2] and addressed primarily to bourgeois housewives. [3] Its publisher was Saint-Ange Ébrard. Le Pot-au-feu (1912).

  7. The Pot-au-Feu - Wikipedia

    en.wikipedia.org/?title=The_Pot-au-Feu&redirect=no

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  8. Potée - Wikipedia

    en.wikipedia.org/wiki/Potée

    It is similar to garbure and pot-au-feu. [2] The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. [2]

  9. Papouasie-Nouvelle-Guinée: Ici, on brûle des sorcières… - The ...

    highline.huffingtonpost.com/articles/fr/they...

    Il en est ainsi depuis les temps immémoriaux. La foule sent la caresse des flammes contre leurs visages. Puis un bruit de mastication s’élève, telle une ruche d’insectes bourdonnante: c’est le feu qui consume le tas de déchets. Les hommes recouvrent de pneus la forme étendue, ligotée, de la sorcière. La foule ne dit rien.