The Sunday Braiser

Your main traits

• braised
• generous
• comfort
• family

Your aromatic portrait

You live for the weekend to cook. You start a pot on Saturday night and finish it Sunday noon. You love long, generous, shared dishes: pot roast, braised short ribs, navarin, blanquette. You cook for twelve, never for two. You serve in big ladlefuls into deep bowls. You love deep, round, long-cooked flavors. You're not about performance, you're about comfort. You use well-chosen classics: a good black pepper, a fleur de sel, a serious olive oil. You bake desserts too, pies, crumbles, cakes, always in the big format. You care a lot about the table wine: you'd never serve a bad red on a braise. You cook broadly French and traditional, with the occasional Italian or slow-cooked detour.

Your 5 signature products

1. 1

   

   Pepper · Black pepper

   Kampot Black Pepper

   Kampot and Kep provinces, Cambodia (PGI)

   « Kampot black, ample and fruity, is your Sunday pepper on braises, short ribs, blanquettes, and a roast leg of lamb. The workhorse with provenance. »

2. 2

   

   Salt · Fleur de sel

   Fleur de Sel de Guérande

   Guérande peninsula, Loire-Atlantique, France (PGI)

   « Fleur de sel as a finish on your braised meats, your homemade mash, your savory tarts: essential, crunchy, briny. »

3. 3

   

   Oil · Olive oil

   Provence PDO Olive Oil

   Provence (Bouches-du-Rhône, Vaucluse, Var, Alpes-de-Haute-Provence), France (PDO)

   « Provence PDO olive oil, round and fruity, is your oil for ratatouille, Provençal daube, garden vegetables. The dependable bottle. »

4. 4

   

   Spice · Vanilla

   Madagascar Bourbon Vanilla

   Northeast coast, SAVA region (Sambava, Antalaha, Vohemar, Andapa), Madagascar

   « Madagascar Bourbon vanilla in your homemade desserts: pastry cream, rice pudding, fruit pies. Classic roundness for the big-format bake. »

5. 5

   

   Honey · Monofloral honey

   Sourwood Honey

   Southern Appalachians (North Carolina, Georgia, Tennessee), United States

   « Sourwood honey on your Sunday cheeses and almond cakes: a delicate Appalachian sweetness that stretches the meal out gently. »

Your signature dishes

• beef pot roast
• veal blanquette
• homemade apple pie

Your go-to occasions

Sunday meals, family lunches, braises