A classic preparation of veal short ribs.
Sautéed chicken with Champagne and Laughing Bird shrimp in lobster sauce. Served with rice pilaf and broccolini.
This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.
This classic French comfort food dish will have you asking for more!
This citrusy pork belly dish, paired with a creamy barley risotto, will mesmerize your tastebuds!
While the etymology of the name is unclear, these sweetbreads are sure to tempt any discerning palate.
Originating from the Alsace region of France, choucroute is generally eaten during the wintertime because it's such a hearty, filling dish.
Try this savory rack of lamb dish, perfect for impressing any dinner guest!
Blanquette is the French term for a ragout of white meat cooked in white stock with lots of aromatics. The sauce is made by thickening the stock and finishing with cream. Blanquette has a very important place in historical cuisine and became a classic of the bourgeois.
These tender and flavorful short ribs, combined with a succulent marrow flan, are delicious for any occasion!
Rich and delicious, try braised lamb cheeks for something different!
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork, and white beans. The dish is named after its traditional cooking vessel.
This famous French beef stew is perfect to share with family and friends.
A classic French winter dish to warm those chilly nights!
A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin, ginger, cardamom, and cinnamon.
A summer favorite!
While this recipe is for one serving, it can easily be multiplied, and is an excellent first course or light lunch entrée.
The Ahi can be seared (as we serve it) or cooked completely, depending on preference.
This is one of our signature dishes. Serve it as an appetizer or first course, or with a salad and country French bread for a light meal.
Cool and tangy, perfect for serving on a sunny afternoon or a warm summer evening.