Summer Lunch in Provence a Menu for Friends
I am deeply moved by Jean-Andre Charial’s philosophical book “Lunch in Provence.” More correctly, it strengthened my conviction that the foundation of great food lies not only in the provenance of ingredients and simplicity of preparation but in emotion and passion while enjoying it.
Charial advises, “the meal need not be grand, but the experience surely can be.” As I read those words, I closed my eyes and could begin to smell the nearby lavender in bloom. I listened carefully to the cicadas singing softly in the distance as I lifted a spoonful of soupe de poissons to my lips. The briny aromas of the sea carried me to the Mediterranean and made me think, it is time to visit Provence again, even if only in a meal.
A Summer Lunch Menu for Friends:
Soupe de Poissons (click for recipe)
This soup requires a bit of preparation, but the end result offers the tastes of the Mediterranean in a bowl. “It won’t matter if the sun doesn’t come out when you serve this soup, because it is hotter than the sunshine of the Midi.” ~ Roger Verge
Provencal Duck Stew (click for recipe)
Make this main course in advance and reheat so you can enjoy the time with your guests. The long marinating time allows the flavours to infuse the duck.
Chocolate Mousse with Cocoa Nib Brittle (click for recipe)
Lastly, I offer a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost no other dessert could be more French than this mousse. Simple to prepare, the cocoa brittle adds a decorative and of course tasty finish.
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