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French
Classic Pot au Feu with Herbs de Provence
Our Pot au Feu leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Herbs de Provence.
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Free recipe
Provencal Sole Meuniere over Buttered Noodles
Provencal Sole Meuniere over Buttered Noodles -- simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb sole meuniere
- a pinch unsalted butter
- 4 oz shallot
- 1/4 cup fresh thyme
- 2 tbsp dry white wine
- 1 cup kosher salt
- 3 cloves cracked black pepper
- to taste flaky salt
Method
Step by step
- Pat the sole meuniere dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the sole meuniere, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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A Rustic Croque Monsieur, kissed with char and smoke, and served over Buttered Noodles.
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Our Tarte Tatin leans on unsalted butter and patience: kissed with char and smoke, then finished and Dijon.
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Buttery Nicoise Salad and Pearl Onions
Buttery Nicoise Salad and Pearl Onions -- balanced between sweet, salt and heat.