After work one night I was feeling like eating something really classic and French.
This is all so easy and quick, just slice up your potato and onions for the dauphinoise and cover them in a cream that has nutmeg, thyme and garlic in.
I gratinate them later with parmesan too, which is not classic but is tasty.
Steak pan fried on a medium heat with a salted butter baste from halfway through cooking and a classic dressing that’s one part dijon, 3 parts olive oil plus a splash of white wine vinegar and slat and pepper served over bistro leaves.
The kind of thing it’d be great if Cafe Rouge actually did well.