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French
Provencal Quiche Lorraine with Gruyere
A Provencal Quiche Lorraine, kissed with char and smoke, and served with Gruyere.
French
Free recipe
Golden Pot au Feu with Herbs de Provence
Our Pot au Feu leans on unsalted butter and patience: built on a slow, honest base, then finished with Herbs de Provence.
Ingredients
What you'll need
- 1 lb pot au feu
- 2 tsp unsalted butter
- 1 medium shallot
- 1 lb fresh thyme
- a pinch dry white wine
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the pot au feu 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 pot au feu 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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Our Quiche Lorraine leans on unsalted butter and patience: deeply savory and worth the wait, then finished over Buttered Noodles.
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Wine-Braised Steak Frites with Gruyere -- bright with acid and fresh herbs.
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Deeply satisfying Crepes in Red Wine, bright with acid and fresh herbs.