Pot-au-feu at Drouant
Antoine Westermann is a lover of French cuisine, whether contemporary or very classical. And in his standard restaurant, he marries the two of them between menu and semainier. On the latter, the Alsatian chef gives pride to these warm and convivial dishes. Fancy Burgundy? So go there on Tuesdays. Bouchée à la reine? It’s on Wednesdays. As for the generous pot-au-feu, it is necessary to wait until Saturday, when the little Antoine used to savor that prepared dish by his mother. Suggested all year-round, it features tasty meats and good vegetables. The little extra? The ramekins of celery remoulade, beetroot which accompany it and bring crunch in opposition to the fondant of the other ingredients. Unpredictable!