French
Bistro Tarte Tatin with Fresh Thyme
A Bistro Tarte Tatin, kissed with char and smoke, and served with Fresh Thyme.
Wine-Braised Pot au Feu and Dijon -- simple ingredients treated with real care.
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A Bistro Tarte Tatin, kissed with char and smoke, and served with Fresh Thyme.
Herbed Bouillabaisse with Gruyere -- balanced between sweet, salt and heat.
Our Duck Confit leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.
Country Bouillabaisse and Dijon -- weeknight-fast but never a compromise.