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French
Provencal Coq au Vin with Crusty Bread
Deeply satisfying Coq au Vin with Crusty Bread, balanced between sweet, salt and heat.
French
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Wine-Braised Duck Confit and Pearl Onions
Our Duck Confit leans on unsalted butter and patience: kissed with char and smoke, then finished and Pearl Onions.
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French
Provencal Gratin Dauphinois with Herbs de Provence
Deeply satisfying Gratin Dauphinois with Herbs de Provence, layered with warm, patient spice.
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Golden Bouillabaisse and Pearl Onions -- balanced between sweet, salt and heat.
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Slow-Braised Gratin Dauphinois over Buttered Noodles
Deeply satisfying Gratin Dauphinois over Buttered Noodles, layered with warm, patient spice.