Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
Pot au Feu is essentially a beautiful, tender pot-roast that is served in a clear, beef broth studded with vegetables.
Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
Packed with nutrients and powerful flavours, the soup has a vibrant green colour and strong nutty, smoky taste, brought on by smoked salt, walnut oil and dry-fried kale.