Coq au Vin~fall-off-the-bone tender chicken, with perfectly cooked mushrooms and onions smothered in a rich sauce with depth that you just wouldn’t expect in a chicken dish; have over a bed of creamy mashed yukon gold potatoes
Gratin DauphinoisAn authentic gratin dauphinois doesn’t have any cheese. It is just made of sliced potatoes baked in milk, or cream. The preparation is easy and the result always satisfying. What to drink: A red wine, like a Beaujolais.
Cassoulet Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.