🥬 Produce

• ☐ 2 Large Lemons
• ☐ 2 Heads Garlic
• ☐ 2 Medium Yellow Onions
• ☐ 4 Medium Shallots
• ☐ 1 Large Carrot
• ☐ 2 Stalks Celery
• ☐ 2 Medium Zucchini
• ☐ 1 Bunch Fresh Thyme
• ☐ 1 Bunch Fresh Flat-Leaf Parsley
• ☐ 1 Bunch Fresh Tarragon
• ☐ 2 Bags Fresh Baby Spinach (5 oz each)
• ☐ 2 lb Baby Potatoes (or Yukon Gold)
• ☐ 2 Pints Cherry Tomatoes

🥩 Protein & Dairy

• ☐ 1 Whole Chicken (5–6 lb)
• ☐ 4 oz Lardons or Thick-Cut Bacon, diced
• ☐ 1 Dozen Eggs
• ☐ 4 oz Gruyère, grated (about 1 cup)
• ☐ 4 oz Comté or Extra-Sharp Cheddar, grated (about 1 cup)
• ☐ 4 tbsp Crème Fraîche (or sour cream)
• ☐ Unsalted Butter (at least 6 tbsp)
• ☐ Whole Milk or 2% (1½ cups, for béchamel)

🫙 Pantry Staples

• ☐ 1½ cups French Green Lentils (Puy-style)
• ☐ 1 Can White Cannellini Beans (15 oz)
• ☐ 4 cups Chicken or Vegetable Broth
• ☐ 3 tbsp Dijon Mustard
• ☐ 3 tbsp Red Wine Vinegar
• ☐ Extra-Virgin Olive Oil
• ☐ All-Purpose Flour (2 tbsp, for béchamel)
• ☐ Dried Herbes de Provence
• ☐ Bay Leaves
• ☐ Honey (1 tsp)
• ☐ Nutmeg (pinch)
• ☐ Salt & Black Pepper

🥖 Bakery

• ☐ 2 Crusty French Baguettes (or sourdough loaves)