Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Chicken, browned then braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.
Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.
Outrageously good seafood bisque inspired by Provencal flavors, with saffron, tomato, and mild, white fish. Great with crusty bread.