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Slow-Braised Coq au Vin and Dijon
Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Dijon.
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Wine-Braised Pot au Feu with Herbs de Provence
A Wine-Braised Pot au Feu, kissed with char and smoke, and served with Herbs de Provence.
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Herbed Bouillabaisse in Red Wine -- layered with warm, patient spice.
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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.
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Bistro French Onion Soup with Herbs de Provence -- simple ingredients treated with real care.