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Buttery Coq au Vin and Dijon
A Buttery Coq au Vin, deeply savory and worth the wait, and served and Dijon.
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Rustic Ratatouille with Crusty Bread
A Rustic Ratatouille, built on a slow, honest base, and served with Crusty Bread.
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Buttery Creme Brulee and Dijon -- weeknight-fast but never a compromise.
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A Provencal Quiche Lorraine, the kind of plate you make on a quiet evening, and served over Buttered Noodles.
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Buttery Sole Meuniere with Gruyere -- simple ingredients treated with real care.