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Rustic Bouillabaisse with Gruyere
Our Bouillabaisse leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Gruyere.
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Free recipe
Wine-Braised Cassoulet with Crusty Bread
Our Cassoulet leans on unsalted butter and patience: built on a slow, honest base, then finished with Crusty Bread.
Ingredients
What you'll need
- 1 lb cassoulet
- 2 tsp unsalted butter
- 1 medium shallot
- 1 lb fresh thyme
- a pinch dry white wine
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the cassoulet generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the cassoulet and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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