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Provencal Coq au Vin and Pearl Onions
A Provencal Coq au Vin, the kind of plate you make on a quiet evening, and served and Pearl Onions.
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Buttery Ratatouille and Dijon
Our Ratatouille leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Dijon.
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Country Bouillabaisse in Red Wine -- balanced between sweet, salt and heat.
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Deeply satisfying Coq au Vin over Buttered Noodles, balanced between sweet, salt and heat.
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