Get a Taste of Provence’s Spring Delights Menu with Seasonal Produce
Provencal Recipes · Seasonal Menus · Stephanie Villegas · Taste
Private chef and cooking school owner Stephanie Villegas created the delicious 2024 spring menu that follows. This 3-course meal includes seasonal produce – peas, artichokes and berries – and mouthwatering roast chicken. Enjoy the taste of Provence this spring.
Spring Delights Menu
As the vibrant hues of spring bloom around us, so does our eagerly anticipated spring menu, designed to awaken your taste buds and celebrate the season’s freshness. Bursting with an array of bright, seasonal ingredients, this menu aims to bring the lively spirit of spring to your plate.
From earthy artichokes and succulent berries to zesty citrus infusions, each dish is a symphony of flavours perfectly orchestrated for brisk, sunny days. Whether you’re a seasoned chef or an enthusiastic home cook, this spring menu promises to delight and inspire, offering a delightful culinary journey through the enchanting essence of spring.
I’ve chosen four recipes infused with the spirit of a Provençal spring, perfect for a long Sunday lunch. I hope you enjoy this casual spring meal on a crisp, sunny day.
Bon appétit!
Starter Course:
Spring and peas are almost inseparable. This starter is a tartine with a fresh pea spread similar to hummus and a topping of slightly salty Jambon de Bayonne or Prosciutto. While the Scandinavians may have “cornered the market” on open-faced sandwiches, savoury and sweet versions are also very popular in France.
Spring Pea and Cured Ham Tartine
This open-faced sandwich is a delicious starter or hearty snack.
Check out this recipe The Main Course:
Simple to prepare, this roast chicken dish with a side of seared artichokes is certainly a crowd-pleaser. And your home will smell delicious.
Brined and Roasted Chicken Legs with Lemon and Herb Pan Sauce
Brining and roasting creates juicy meat and crispy skin. The lemon herb sauce gives it an unforgettable Provence flavour.
Check out this recipe
Seared Violet Artichokes with Aïoli, Lemon, Capers & Parmesan
These small artichokes are a delicious side dish.
Check out this recipe
Aioli (mayonnaise style)
Homemade Provencal aioli is a delicious condiment to have on hand for every meal.
Check out this recipe
A Sweet Finish:
Strawberries arrive early in Provence; typically, you find them in local markets by April. Make these shortcakes with fresh berries if possible.
Summer Berry Shortcakes and Lemon Verbena Cream
This sumptuous recipe full of juicy ripe berries was adapted from Smitten Kitchen.
Check out this recipe
For a PDF copy of this menu, please contact us here.
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Stephanie Villegas
Born in San Francisco, California, Stephanie Villegas is a chef working and living in Provence. After a decade-long career in tech, Stephanie decided to follow her culinary passions and become a chef. She earned her culinary diploma at France's esteemed Ferrandi Paris and has worked in renowned restaurant kitchens from Paris to Provence. In 2022, she opened Laurel, a cooking school and private chef service located in the charming provençal village of Fontvieille.
With a mission to bring people closer together through food, her focus is on freshness and seasonality. As a Mexican-American, married to a Frenchman, living in Provence, you can be sure to find inspirations from around the world in her dishes.
On her table, you'll find ingredients you know, discover new ones and enjoy generous dishes of refined simplicity.
Explore Laurel here.
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