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Provencal Creme Brulee with Fresh Thyme
Our Creme Brulee leans on unsalted butter and patience: built on a slow, honest base, then finished with Fresh Thyme.
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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.
Ingredients
What you'll need
- 1 lb pot au feu
- 2 tsp unsalted butter
- 1 medium shallot
- 1 lb fresh thyme
- a pinch dry white wine
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the pot au feu generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the pot au feu and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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