French
Bistro classics, flaky pastry, and patient sauces.
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French
Butter Croissants
Laminated, shatteringly flaky croissants with a honeycomb crumb and buttery sheen.
French
Almond Croissants
Day-old croissants soaked in syrup, filled with frangipane, and baked again.
French
Quiche Lorraine
A buttery pastry shell filled with a silky custard, smoky lardons, and Gruyere.
French
Ratatouille
Summer vegetables stewed in olive oil and herbs into a glossy Provencal classic.
French
Beef Bourguignon
Beef braised in red wine with mushrooms, pearl onions, and smoky bacon.
French
Coq au Vin
Chicken slowly braised in red wine with bacon, mushrooms, and pearl onions.
French
French Onion Soup
Deeply caramelized onions in beef broth crowned with toast and bubbling Gruyere.
French
Croque Monsieur
A grilled ham and Gruyere sandwich blanketed in bechamel and broiled golden.
French
Steak Frites
A seared steak with a pat of herb butter and a pile of crisp golden fries.
French
Crepes Suzette
Thin crepes folded in a caramelized orange butter sauce flamed with liqueur.
French
Salade Nicoise
A composed salad of tuna, green beans, eggs, olives, and potato with vinaigrette.