French
Provencal Coq au Vin in Red Wine
Provencal Coq au Vin in Red Wine -- balanced between sweet, salt and heat.
Bistro Creme Brulee with Fresh Thyme -- balanced between sweet, salt and heat.
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Provencal Coq au Vin in Red Wine -- balanced between sweet, salt and heat.
A Rustic Croque Monsieur, rich without ever feeling heavy, and served with Gruyere.
A Slow-Braised Sole Meuniere, kissed with char and smoke, and served with Crusty Bread.
A Wine-Braised Tarte Tatin, the kind of plate you make on a quiet evening, and served over Buttered Noodles.