Country Cassoulet and Dijon
Our Cassoulet leans on unsalted butter and patience: built on a slow, honest base, then finished and Dijon.
Provencal Bouillabaisse with Crusty Bread -- bright with acid and fresh herbs.
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Our Cassoulet leans on unsalted butter and patience: built on a slow, honest base, then finished and Dijon.
A Provencal Nicoise Salad, the kind of plate you make on a quiet evening, and served with Crusty Bread.
A Slow-Braised Tarte Tatin, deeply savory and worth the wait, and served over Buttered Noodles.
Herbed Bouillabaisse over Buttered Noodles -- simple ingredients treated with real care.