Sealed, numbered and signed by the hand that made it.
THE SUPPER COLLECTION
Two days at a whisper below a simmer, in red wine and roasted bone stock.
$72
Braising in a sealed vessel is the oldest form of slow cooking that isn't simply burying food in embers. The daube of Provence, the estouffade, the Flemish carbonnade and the English pot-roast are all the same idea: tough muscle, acidic liquid, and time enough for collagen to become gelatine.
The daubière — a bulbous earthenware pot with a concave lid you filled with water so the steam condensed back into the pot — is a medieval piece of engineering that anticipated the pressure cooker by six hundred years.
The modern 48-hour braise belongs to the low-temperature revolution led by Bruno Goussault and Georges Pralus in France and popularised by Thomas Keller at The French Laundry and Heston Blumenthal at The Fat Duck. Keller's short rib is the version most chefs are quietly referencing.
78°C is deliberate. Above 85°C the muscle fibres contract and squeeze out moisture faster than collagen converts, which is why a hard-boiled braise is both falling apart and dry.
We lift the fat cap after an overnight rest rather than skimming hot. Cold fat comes off in a single disc and takes none of the glaze with it.
Sear, then 48-hour braise
48 hours
Warm the jar in water, then spoon the meat and its own glaze over mash.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
Winter 2025
Wine vintage 2023
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
