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Bistro Creme Brulee with Gruyere
Our Creme Brulee leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Gruyere.
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Slow-Braised Coq au Vin with Crusty Bread
Slow-Braised Coq au Vin with Crusty Bread -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb coq au vin
- 1 cup unsalted butter
- 3 cloves shallot
- 1 tsp fresh thyme
- 1/2 cup dry white wine
- 1 tbsp kosher salt
- 2 tsp cracked black pepper
- to taste flaky salt
Method
Step by step
- Pat the coq au vin dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the coq au vin, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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