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Classic Pot au Feu with Gruyere
Classic Pot au Feu with Gruyere -- layered with warm, patient spice.
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Herbed Cassoulet and Pearl Onions
Our Cassoulet leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
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Our Gratin Dauphinois leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.
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Our Cassoulet leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.