French
Wine-Braised Cassoulet with Crusty Bread
Our Cassoulet leans on unsalted butter and patience: built on a slow, honest base, then finished with Crusty Bread.
A Bistro Nicoise Salad, the kind of plate you make on a quiet evening, and served over Buttered Noodles.
Our Cassoulet leans on unsalted butter and patience: built on a slow, honest base, then finished with Crusty Bread.
Deeply satisfying Quiche Lorraine and Dijon, balanced between sweet, salt and heat.
Buttery Nicoise Salad and Pearl Onions -- balanced between sweet, salt and heat.
Wine-Braised Croissants and Pearl Onions -- layered with warm, patient spice.