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Garlic pervades Provencal cooking. It is essential to such regional specialties as Bouillabaisse, Bourride, and Soupe au Pistou. Local anchovies and olives garnish the classic Salade Nicoise, and fresh sea bass from the Mediterranean is grilled over fennel branches. For a taste of this bounty, join Chef Hope Sandler in preparing a tantalizing Terrace Dinner a la Provencale.
Caviar D’Aubergines (Eggplant Spread), Olives Noires Marinees (Marinated Nicoise Olives), Fougasse (Provencal Flatbread), Bourride (Provencal Fish Soup with Saffron, Orange Peel, Fennel & Garlic Mayonnaise), Salade de Pois Chiches (Chick-pea Salad), Roasted Stone Fruits with Chevre (Goat Cheese), Recommended Wine Pair: Sauvignon Blanc