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Best Pot Au Feu in LA?

corydon | Oct 22, 2003 05:23 PM

In eager anticipation of a climate more seasonal to late October, I am thinking of dishes to warm the cockles of my heart.

One that comes to mind is pot au feu, either the chicken or the 'plethora of red meat' version.

The old Figaro on Melrose had one that was probably nothing special in the big bad world of upwardly mobile country French. It was, however, affordable for me as a student and it was a cold late autumn night and that made all the difference.

Served with cornichons and mustard, if possible?

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