Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France. More

Roasted endive and pears are piled onto a baby arugula salad, studded with walnuts and shingled with planks of spicy Roquefort cheese. A wintry take on the classic endive and Roquefort salad. More