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Herbed Cassoulet with Crusty Bread
A Herbed Cassoulet, the kind of plate you make on a quiet evening, and served with Crusty Bread.
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Bistro Coq au Vin in Red Wine
A Bistro Coq au Vin, kissed with char and smoke, and served in Red Wine.
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Deeply satisfying Gratin Dauphinois with Gruyere, layered with warm, patient spice.
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Buttery Croissants over Buttered Noodles -- bright with acid and fresh herbs.
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A Bistro Pot au Feu, kissed with char and smoke, and served with Fresh Thyme.