French
Bistro classics: braises, sauces, and pastries with proper butter.
French
Pain Tradition Baguette
An overnight-fermented baguette with a thin shattering crust and an open lacy crumb.
French
Croissants
Layered laminated dough with cold butter, baked into amber spirals with honeycomb interiors.
French
French Onion Soup
Slow-caramelized onions in beef broth crowned with toasted bread and bubbling Gruyere.
French
Coq au Vin
Chicken braised in red wine with lardons, mushrooms, and pearl onions until burnished.
French
Beef Bourguignon
Chunks of beef chuck braised in red wine with carrots, onion, mushrooms, and herbs.
French
Ratatouille
Sliced eggplant, zucchini, peppers, and tomato baked into concentric rings with herbs.
French
Duck Confit
Salt-cured duck legs slow-cooked in their own fat, then crisped to lacquer-skin.
French
Roast Chicken with Herbs
A high-heat roast bird with thyme butter, lemon, and garlic for a true bistro classic.
French
Creme Brulee
Silky vanilla custard with a thin caramelized sugar shell, cracked with a spoon.
French
Chocolate Souffle
A puffed dark-chocolate souffle that climbs above the ramekin, served straight from the oven.
French
Tarte Tatin
Apples caramelized in butter and sugar under a flaky pastry, then flipped to reveal the glaze.