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Wine-Braised Crepes with Herbs de Provence
A Wine-Braised Crepes, the kind of plate you make on a quiet evening, and served with Herbs de Provence.
French
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Provencal Beef Bourguignon with Gruyere
Our Beef Bourguignon leans on unsalted butter and patience: built on a slow, honest base, then finished with Gruyere.
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Our Creme Brulee leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Gruyere.
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Country Croque Monsieur in Red Wine
Deeply satisfying Croque Monsieur in Red Wine, balanced between sweet, salt and heat.
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Golden Pot au Feu in Red Wine
Our Pot au Feu leans on unsalted butter and patience: kissed with char and smoke, then finished in Red Wine.