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French
Buttery Nicoise Salad with Herbs de Provence
Our Nicoise Salad leans on unsalted butter and patience: kissed with char and smoke, then finished with Herbs de Provence.
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Country Crepes with Gruyere
Our Crepes leans on unsalted butter and patience: built on a slow, honest base, then finished with Gruyere.
Ingredients
What you'll need
- 1 lb crepes
- 3 cloves unsalted butter
- 1 tsp shallot
- 1/2 cup fresh thyme
- 1 tbsp dry white wine
- 2 tsp kosher salt
- 1 medium cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the crepes generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the crepes and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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