Bistro Coq au Vin with Gruyere
Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Gruyere.
Herbed Croque Monsieur with Gruyere -- bright with acid and fresh herbs.
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Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Gruyere.
A Country Crepes, the kind of plate you make on a quiet evening, and served and Pearl Onions.
A Golden Gratin Dauphinois, built on a slow, honest base, and served with Gruyere.
Our Pot au Feu leans on unsalted butter and patience: kissed with char and smoke, then finished in Red Wine.