🇫🇷 French

Onions cooked down for hours until deep amber, finished with sherry and broiled Gruyère.

True mortar-and-pestle aioli — garlic and oil emulsified by hand, no mayo.

Four whole bulbs of garlic simmered in stock, thickened with whisked egg.

Thin-sliced potatoes layered with Gruyère and creme fraiche, baked low and slow.

Chicken coated in Dijon, browned hard, then braised in wine and creme fraiche.

Punchy tomatoes for a tasty topping