Slow-Braised Quiche Lorraine in Red Wine
Deeply satisfying Quiche Lorraine in Red Wine, layered with warm, patient spice.
Our Pot au Feu leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Herbs de Provence.
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Deeply satisfying Quiche Lorraine in Red Wine, layered with warm, patient spice.
Deeply satisfying Cassoulet over Buttered Noodles, bright with acid and fresh herbs.
A Classic Coq au Vin, built on a slow, honest base, and served in Red Wine.
A Wine-Braised Crepes, the kind of plate you make on a quiet evening, and served with Herbs de Provence.