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 spoke of lovely, outdoor makeshift lunches where just-picked vegetables and fruits from his own farm, fish caught that morning, and local pastured meats were served to a gathering of friends. Shared meals are so much more than simply food; they become life experiences that are celebrated through laughter, friendship, and communion with the natural world. They provide meaning and context to our busy lives and enrich our souls.
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:
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