For more than two decades Pot au Feu has offered the French Luncheon Field Trip.
Thousands of students have tasted authentic and classic recipes to compliment their classroom learning. The French Luncheon immerses students in their studies and gives them a literal taste of French culinary art.
The Chef of Pot au Feu offers 7 classic foods covering a broad range of culinary traditions.
The event lasts about 2 hours including a lecture by Pot au Feu Proprietor Robert I. Burke.
The lecture given during the luncheon covers the following topics:
French Culinary History from Neanderthal to Now - The Culinary Regions of France
French Culinary Traditions - The Importance of Learning Foreign Languages
Strategies for learning languages - The role of language in globalism
Size - We can accommodate classes from between 20 and 75 students. Special arrangements be made for smaller classes. Please inquire.
Time - The luncheon can be scheduled to accommodate your bus and dismissal schedules. Most classes arrive between 10 AM and noon. The program takes about two hours which includes the luncheon and lecture. It can be compressed if necessary to meet your scheduling needs.
Sales Tax - Rhode Island 8% sales and meals tax will be added to the per-person cost unless a valid Rhode Island sales tax exemption certificate is submitted at the time payment is made. To qualify the payment must come from the institution holding the exemption. A photocopy of the exemption certificate must be submitted with the payment. Rhode Island does not have reciprocity with other states. Federal 501 certifications are not sufficient to waive the tax.
Allergy/Dietary Changes - Accommodations can be made for dietary restrictions and food allergies. We must receive notification of all such modifications at the time of booking and in no event less than 7 days before the event. Notification must be given via email with specific details as to the nature of the restriction or allergy.
Dinner/Weekend Programs - For schools that cannot come during regular school hours, we offer an early evening dinner program along with weekend programs that can be held with parents. Please inquire.
Accessibility - We are located in an 1875 historic structure which presents some challenges to accessibility but we will work with you to make every effort to be sure that all students can be accommodated. Please inquire.
Pricing- All participants including students teachers and chaperones are charged the same price per person. Comps are not available.
Final count- A final attendance count must be given seven days prior to the event. You will be responsible for payment for the count given at that time even if fewer attend the event for whatever reason.
Inclement Weather- In the event that inclement weather forces the cancellation of school on the day that your event is scheduled we will work with you to reschedule the event for another date.
Questions-if you have any other questions please do not hesitate to contact us by
The first course consists of a trio to challenge an adventurous young palate.
Escargot à la Bourguigonne
Snail broiled with garlic and parsley on French bread crisp.
Chicken liver mousse on French bread
Pâté de Poisson Fumé
Smoked bluefish pate on crouton
The second course consists of French comfort food classics
Slided Turkey and Ementhal Cheese with Dijon mustard on
country bread dipped in egg and griddled with butter
Baked egg pie with fresh vegetables
French fried potatoes
Last course with a taste of natural sweetness
Crêpes aux Fruits
Housemade crêpes with fruit sauce
A Hands on Crepe Making Demonstration can be added - $75
In this experiential exerciase students each take a turn and learn
the technique of flipping a homemade crepe.