Wine-Braised Tarte Tatin and Dijon
Our Tarte Tatin leans on unsalted butter and patience: kissed with char and smoke, then finished and Dijon.
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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Our Tarte Tatin leans on unsalted butter and patience: kissed with char and smoke, then finished and Dijon.
Our Pot au Feu leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Dijon.
Country Steak Frites with Fresh Thyme -- layered with warm, patient spice.
Slow-Braised Quiche Lorraine over Buttered Noodles -- layered with warm, patient spice.