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French Chef; Pot Au Feu

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French Chef
Pot Au Feu
Program Number


Series Description

Premiered locally February 1962 and July- August 1962, nationally in Feb. 1963 - approx. 300 shows produced. 1963-1973.

Original series ran 1963 to July 1966, then went into reruns through September 1970.

In October 1970 the new French Chef 200 series was shot in color and taped on the set at WGBH. Included in the programs were footage of Julia’s summer trip to France.

The 1971-1972 season was a tour of the French Classics: 26 half hour programs designed as a refresher course for experienced cooks and as a jet-assist takeoff for beginners.

After a funding scare, Polaroid funded a full 1972-1973 season. The theme was: The French Chef Faces Life. Julia shows viewers how to cope with situations that reflect the demands of society, family and lifestyle such as Sudden Company or a three course sit down dinner and getting kids involved in cooking.

NOTE: Beginning August 6, 1972, The French Chef repeated popular shows as a captioned edition. Series release date: 2/1962

Program Description

Pot Au Feu: French Boiled Beef Dinner

Using cheaper cuts of meat, like the shin (Gite), brisket, chuck and bones, Julia Child demonstrates how to make the classic French boiled beef dinner, Pot Au Feu. Along with the beef she puts in the usual carrots, onion and potatoes and some more unusual vegetables: turnips, parsnips, and cabbage.



Asset Type

Broadcast program

Media Type


Lockwood, Ruth (Series Producer)
Chicago: “French Chef; Pot Au Feu,” WGBH Media Library & Archives, accessed April 27, 2017, http://openvault.wgbh.org/catalog/V_BA7D711B9BB34F7CAEC67ED65E25E30A.
MLA: “French Chef; Pot Au Feu.” WGBH Media Library & Archives. Web. April 27, 2017. <http://openvault.wgbh.org/catalog/V_BA7D711B9BB34F7CAEC67ED65E25E30A>.
APA: French Chef; Pot Au Feu. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_BA7D711B9BB34F7CAEC67ED65E25E30A
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