Wine-Braised Crepes with Gruyere
Our Crepes leans on unsalted butter and patience: kissed with char and smoke, then finished with Gruyere.
A Provencal Beef Bourguignon, kissed with char and smoke, and served and Dijon.
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Our Crepes leans on unsalted butter and patience: kissed with char and smoke, then finished with Gruyere.
A Rustic Quiche Lorraine, rich without ever feeling heavy, and served with Crusty Bread.
A Country Duck Confit, the kind of plate you make on a quiet evening, and served with Fresh Thyme.
Deeply satisfying Steak Frites with Fresh Thyme, layered with warm, patient spice.