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French
Provencal Bouillabaisse and Pearl Onions
Our Bouillabaisse leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
French
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Provencal Beef Bourguignon and Dijon
A Provencal Beef Bourguignon, kissed with char and smoke, and served and Dijon.
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French
Bistro Creme Brulee and Pearl Onions
Bistro Creme Brulee and Pearl Onions -- balanced between sweet, salt and heat.
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French
Golden Gratin Dauphinois with Crusty Bread
A Golden Gratin Dauphinois, rich without ever feeling heavy, and served with Crusty Bread.
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French
Wine-Braised Duck Confit over Buttered Noodles
Our Duck Confit leans on unsalted butter and patience: built on a slow, honest base, then finished over Buttered Noodles.