The concept of pot-au-feu is rather simple- so simple that it's amazing that so few people cook it on a regular basis. I guess that one of the major challenges this dish has to face is the sheer competition with fast food and living life on the fast lane. Pot-au-feu requires our full attention and it is basically a meal cooked and concocted with LOVE. Yes, the big L- love, as in passion, dedication, tenderness, ardour, agape. It's funny how a dish as old as the dawn of our civilization, has become a gastronomic curiosity with a rather strange name.
Maybe I should mention under 'trivia' that there "might be occasional aberrations, such as the adoption of meat cooked a l'anglaise- rostbif, for example and even that interesting variation rostbif d'agneau- but, overall, no Frenchman had the slightest doubt that in matters of taste France was superior to all other nations." Reay Tannahill, Food in History (page 239).
In a way, it's kind of unfair because recently in Ireland Mike had this beef stew cooked in Guinness and it was AMAZING! I was thinking at the time that once I find good quality dark beer in Romania, I will cook it myself.
At the end of the day, no matter where you live, what you do and where you come from, the classic Pot-au-Feu will be always adapted to the local culture, the seasonal ingredients, and your own unique personality.