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Classic Coq au Vin with Fresh Thyme
Deeply satisfying Coq au Vin with Fresh Thyme, layered with warm, patient spice.
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Country Pot au Feu with Gruyere
Our Pot au Feu leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Gruyere.
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Provencal Quiche Lorraine with Fresh Thyme -- weeknight-fast but never a compromise.
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Wine-Braised Duck Confit with Crusty Bread -- balanced between sweet, salt and heat.