From the kitchen
Recipes and notes.
We write down the recipes our customers ask about most often. Roast guides, charcuterie boards, what to do with the produce that came in this week.
Sunday roast pork shoulder
Slow-cooked overnight, finished hot. Six servings, one pan.
8 hours, mostly hands-off
Charcuterie board for six
How we build a board at the counter. Three meats, two cheeses, accompaniments.
20 minutes plate-up
Cassoulet, three days
The proper version. Confit duck, Toulouse sausage, pork belly, white beans.
Three afternoons
Cheese plate by season
What pairs with what, and why. Spring, summer, autumn, winter.
10 minutes
Heritage tomato salad
Three rules. Good salt, good oil, no vinegar.
5 minutes