French
Buttery Coq au Vin with Fresh Thyme
Buttery Coq au Vin with Fresh Thyme -- layered with warm, patient spice.
Provencal Quiche Lorraine in Red Wine -- layered with warm, patient spice.
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Buttery Coq au Vin with Fresh Thyme -- layered with warm, patient spice.
A Provencal Quiche Lorraine, the kind of plate you make on a quiet evening, and served over Buttered Noodles.
Bistro Creme Brulee and Pearl Onions -- balanced between sweet, salt and heat.
A Herbed Cassoulet, rich without ever feeling heavy, and served with Herbs de Provence.