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French
Wine-Braised Tarte Tatin with Fresh Thyme
Our Tarte Tatin leans on unsalted butter and patience: kissed with char and smoke, then finished with Fresh Thyme.
French
Free recipe
Slow-Braised Quiche Lorraine with Gruyere
Our Quiche Lorraine leans on unsalted butter and patience: built on a slow, honest base, then finished with Gruyere.
Ingredients
What you'll need
- 1 lb quiche lorraine
- 4 oz unsalted butter
- 1/4 cup shallot
- 2 tbsp fresh thyme
- 1 cup dry white wine
- 3 cloves kosher salt
- 1 tsp cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the quiche lorraine generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the quiche lorraine and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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Our Coq au Vin leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Gruyere.
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Bistro Tarte Tatin with Herbs de Provence
A Bistro Tarte Tatin, kissed with char and smoke, and served with Herbs de Provence.
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Rustic Steak Frites over Buttered Noodles
Our Steak Frites leans on unsalted butter and patience: built on a slow, honest base, then finished over Buttered Noodles.