Golden Pot au Feu over Buttered Noodles
Our Pot au Feu leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished over Buttered Noodles.
A Country Steak Frites, rich without ever feeling heavy, and served in Red Wine.
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Our Pot au Feu leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished over Buttered Noodles.
Deeply satisfying Beef Bourguignon with Gruyere, bright with acid and fresh herbs.
Provencal Ratatouille with Fresh Thyme -- weeknight-fast but never a compromise.
A Slow-Braised Gratin Dauphinois, rich without ever feeling heavy, and served with Gruyere.