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French
Bistro Coq au Vin with Gruyere
Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Gruyere.
French
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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.
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Wine-Braised Crepes with Fresh Thyme
Wine-Braised Crepes with Fresh Thyme -- bright with acid and fresh herbs.
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Golden Duck Confit in Red Wine
Golden Duck Confit in Red Wine -- layered with warm, patient spice.
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Wine-Braised Cassoulet with Fresh Thyme
Our Cassoulet leans on unsalted butter and patience: kissed with char and smoke, then finished with Fresh Thyme.