3 tablespoons coarse salt
4 ounces capers, drained
1 cup rice vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons agave syrup
2 tablespoons brown sugar
1 1/2 pounds fresh tuna
Herbes de Provence
1 pound heirloom fingerling potatoes
2 radishes, shaved
1 bulb fennel, shaved
1 bunch asparagus, tips only, blanched
8 ounces arugula
4 to 6 quail eggs, hard-boiled,
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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