Slow-Braised Coq au Vin with Gruyere
Deeply satisfying Coq au Vin with Gruyere, bright with acid and fresh herbs.
Provencal Bouillabaisse with Crusty Bread -- bright with acid and fresh herbs.
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Deeply satisfying Coq au Vin with Gruyere, bright with acid and fresh herbs.
Golden Duck Confit in Red Wine -- layered with warm, patient spice.
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Crusty Bread.
A Wine-Braised Steak Frites, the kind of plate you make on a quiet evening, and served with Fresh Thyme.