Buttery bistro classics from Boeuf Bourguignon to Souffle, with confident technique and forgiving timing.
Burgundy braised beef with pearl onions, mushrooms and lardons -- the bistro standard of standards.
Chicken slow braised in red wine with mushrooms, pearl onions and a dark glossy sauce.
Sliced eggplant, zucchini, peppers and tomato fanned in a clay dish over a fragrant tomato confit.
Slow caramelized onions in beef broth, topped with a baguette crouton and bubbling Gruyere.
Custard tart packed with smoky lardons and shallot in a deep buttery crust.
A seared hanger steak with peppery cracked pepper crust, served with twice fried golden frites.
Three day laminated dough yielding lacquered, shatteringly crisp croissants with honeycomb interior.
A silky vanilla custard finished with a torched sugar shell that shatters under a spoon.
A cloud-soft chocolate souffle that rises tall in a buttered ramekin -- serve quickly with cream.