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French
Rustic Quiche Lorraine in Red Wine
Our Quiche Lorraine leans on unsalted butter and patience: built on a slow, honest base, then finished in Red Wine.
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Provencal Creme Brulee and Pearl Onions
Our Creme Brulee leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Pearl Onions.
Ingredients
What you'll need
- 1 lb creme brulee
- 4 oz unsalted butter
- 1/4 cup shallot
- 2 tbsp fresh thyme
- 1 cup dry white wine
- 3 cloves kosher salt
- 1 tsp cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Heat the oven and prepare the pan so it is ready before the batter is.
- Cream or whisk the butter, sugar and eggs until smooth and light.
- Fold in the dry ingredients gently to keep the texture tender.
- Bake until just set, then cool fully before slicing and serving.
Keep cooking
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Our Quiche Lorraine leans on unsalted butter and patience: deeply savory and worth the wait, then finished in Red Wine.
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A Bistro Coq au Vin, kissed with char and smoke, and served with Crusty Bread.
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Classic Duck Confit in Red Wine
Our Duck Confit leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.