Cuisine de Provence
ENJOY!*
“With every new place that I visit, I pick up something new along the way that I can apply to my cooking.” – Sean Brock, Heritage
What’s Cookin’?
Smoked Boston Butts*
I once asked Opelika Chef Jimmy Sikes where he got his training. His answer was direct, “Walter, I’ve been eating all of my life”.
Some Food and Wine in Gigondas
Les Florets
“All four elements were happening in equal measure – the cuisine, the wine, the service, and the overall ambiance. It taught me that dining could happen at a spiritual level.” – Charlie Trotter
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Vaison -la-Romaine
“You know, when an American looks at a duck, he says, ‘Oh, how cute.’ When a Frenchman looks at a duck, he wonders, ‘How shall I cook him?'” – Peter Mayle.
A House in Sablet
Our vacation house in Sablet*
“Gourmets are thick on the ground in Provence, and pearls of wisdom have sometimes come from the most unlikely sources. We were getting used to the fact that the French are as passionate about food as other nationalities are about sport and politics, but even so it came as a surprise to hear Monsieur Bagnols, the floor cleaner, handicapping three-star restaurants” ― Peter Mayle, A Year in Provence.
Les Halles
“If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.” – Paul Bocuse
La Table 101
“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.” – James Beard
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The World Capital of Gastronomy
“After one taste of French food … I was hooked. I’d never eaten like that before; I didn’t know such food existed. The wonderful attention paid to each detail of the meal was incredible to me. I’d never really drunk good wine before, and knew nothing at all about it. It was simply a whole new life experience.” – Julia Childs
The Amuse Bouche
An amuse-bouche is served gratis and according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine.
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