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French
Buttery Sole Meuniere with Crusty Bread
A Buttery Sole Meuniere, the kind of plate you make on a quiet evening, and served with Crusty Bread.
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Provencal Bouillabaisse with Gruyere
Our Bouillabaisse leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Gruyere.
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A Bistro Tarte Tatin, deeply savory and worth the wait, and served and Pearl Onions.
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A Country Crepes, the kind of plate you make on a quiet evening, and served and Pearl Onions.
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Our Nicoise Salad leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Herbs de Provence.