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French
Classic Creme Brulee with Crusty Bread
A Classic Creme Brulee, the kind of plate you make on a quiet evening, and served with Crusty Bread.
French
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Wine-Braised Duck Confit and Dijon
Our Duck Confit leans on unsalted butter and patience: kissed with char and smoke, then finished and Dijon.
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French
Bistro Pot au Feu and Pearl Onions
A Bistro Pot au Feu, built on a slow, honest base, and served and Pearl Onions.
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Country Croque Monsieur over Buttered Noodles
Deeply satisfying Croque Monsieur over Buttered Noodles, layered with warm, patient spice.
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Wine-Braised Tarte Tatin with Herbs de Provence
A Wine-Braised Tarte Tatin, deeply savory and worth the wait, and served with Herbs de Provence.