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French
Herbed Cassoulet and Pearl Onions
Our Cassoulet leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
French
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Golden Beef Bourguignon with Herbs de Provence
Our Beef Bourguignon leans on unsalted butter and patience: built on a slow, honest base, then finished with Herbs de Provence.
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French
Herbed Gratin Dauphinois with Fresh Thyme
A Herbed Gratin Dauphinois, the kind of plate you make on a quiet evening, and served with Fresh Thyme.
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Golden Pot au Feu with Gruyere
Our Pot au Feu leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Gruyere.
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French
Provencal Coq au Vin over Buttered Noodles
A Provencal Coq au Vin, rich without ever feeling heavy, and served over Buttered Noodles.