Appetizers & First Courses
Starters, soups, tartares, and the dishes that begin the evening with intention.
Collection
7 recipes ready to cook.
Oysters on the Half Shell
Serving raw oysters is simple only after you know what to look for. Buy them alive, keep them cold, and shuck with control instead of force.
Salmon Tartare
This is a knife job, not a blender job. Clean salmon, tight cuts, and cold service make the dish feel precise from the first bite.
Salmon Rillettes
Rillettes are about texture as much as flavor. You want flakes of salmon held together by fat, not a puree pretending to be rustic.
Mussels with Saffron and Mustard
This is exactly what mussels should be at home. Fast, fragrant, and built from pantry ingredients that know how to behave in a hot pot.
French Onion Soup
This soup is built on onions cooked all the way through, not rushed to a fake brown. The stock, the onion jam, and the cheese crust all have to pull together.
Chicken Stock
A clean stock is all about restraint. Keep the simmer gentle and the flavor stays sweet, clear, and useful in a dozen directions.
Beef Stock
This is the kind of stock that gives a bistro sauce its backbone. Take the time to brown everything correctly and you get flavor that tastes earned.