A Perfect 3-Course Summer Menu with Provence in Mind
June 18, 2026
During the summer in Provence, we linger a little longer at the table, enjoying the cool shade and long warm evenings. This menu follows our lead, it’s unhurried, generous and rooted in the season’s abundance. Tender asparagus meets cool burrata, lifted by charred lemon and the warmth of toasted hazelnut crunch. A spatchcock chicken (à …
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