Duke’s potage


1 liter of stock of pot au feu
One potato and 3 carrots cut in cubes
Pieces of ham in cubes
60 g of truffles in slivers
Cheese like Reblochon
Two spoons of madeira and some parsley.


  • Pour some Pot-au-feu’s bouillon in plates.
  • Arrange cooked potatoes and carrots in cubes, pieces of reblochon’s cheese and slices of fresh Truffles on top of the plates.

Serve it hot, enjoy!

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