Bistro Pot au Feu with Fresh Thyme
A Bistro Pot au Feu, kissed with char and smoke, and served with Fresh Thyme.
Wine-Braised Pot au Feu with Crusty Bread -- layered with warm, patient spice.
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A Bistro Pot au Feu, kissed with char and smoke, and served with Fresh Thyme.
A Classic Duck Confit, the kind of plate you make on a quiet evening, and served and Dijon.
Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Gruyere.
A Slow-Braised Nicoise Salad, rich without ever feeling heavy, and served and Dijon.