New Crêpe menu added to the list!

We are pleased to introduce our latest menu: La Crêperie at Restaurant Provence! These elegant, inventive crêpes will elevate your lunch and brunch experience to new heights. Our nine savory crêpes, influenced by worldwide cuisine, feature a wide array of ingredients, from apples to asparagus, from lamb to lobster! Our five sweet crêpes cover a wide spectrum, from the traditional Crêpe Suzette (orange suprêmes flambéed with Grand Marnier) to our inventive Crêpe Carrboro (poached pears and almond paste).

 

Traditionally, a crêpe isn’t quite a crêpe unless it’s served with a glass of cider. To accompany these creative dishes, we’re now offering our two hard organic ciders by the glass! The apple cider has a complex sweetness from 19 apple varieties, while the pear cider is more crisp with intense flavors from wild heirloom pears.

 

This new menu is available starting November 10 in addition to our current lunch and brunch menus. We hope you’ll be one of the first to try these amazing dishes!

 

Bloody Mary Specials for Sunday Brunch

We are SO excited to present our new series of Bloody Mary specials for our Sunday Brunch! Today’s special is a Sake-to-Me. We use sake as well as Grey Goose vodka, and clamato juice. Add a shrimp to the garnish for $2.

Mad Scientist Neal mixed the wasabi powder to the perfect consistency so that it can sit neatly above your drink and be mixed in if you would enjoy a spicier beverage. Your garnish also includes edamame, pickled ginger and cucumber.

Stay tuned for our future exciting Bloody Mary creations!

Kir or Kir Royal?

L'apéritif messieurs-dames? Kir or Kir Royal?
A question that the "garçon" (waiter/waitress) will often ask when you sit down for a meal in a restaurant in France.
Apéritifs are served in France to stimulate the appetite before the meal. Kir is very popular, it is made with about 1/5 cassis liqueur and 4/5 white wine. The traditional wine used for the kir is the "Bourgogne Aligoté". Aligoté is the second white grape in Burgundy. Very acidic, it is rarely served by itself. You can use most dry white wines. At Provence, we use Muscadet a very dry white wine from the Loire.
Kir was 'invented" by the Chanoine (Canon) Félix, mayor of Dijon in Burgundy from 1945 to 1968.
Kir is slightly sweet and great way to start your meal. Kir Royal on the right is made with Champagne/Sparkling wine and is a hit at Provence. French natives will usually order a bottle of wine when they are ready to start their appetizer.

 

 

 

 

All White for a Spanish Night

Dear Friends and Patrons,

We're excited to start a new series of wine dinners!

The first one will be on

Wednesday, August 17

. Celebrating the Summer season, we chose a line-up of all whites, all from Spain.

For this special occasion, we've invited

Luke Sanford

 of

Freedom Beverage Company

 to introduce these five beautiful wines:

All White for a Spanish Night

Wine Dinner presented by Luke Sanford

Wine Consultant with Freedom Beverage Company

Wednesday, August 17, 2016

Menu

Almond and Cucumber Gazpacho

  • 2014 Gramona, Penedès Gessami Blanco

Anchovy and Fennel Salad

  • 2015 Pazo Senorans, Rias Baixas Albarino

Roasted Beet and fresh Sage Sorbet

  • 2014 Cara Nord, Conca de Barbera White

Grilled Tuna with a Grilled Corn & Heirloom Tomato Compote

  • 2012 Celler Cal Pla, Priorat Mas d'en Compte Blanco

Tarta de Cereza - Cherrie Pie

  • 2011 Gramona, Cava La Cuvée

Please call the restaurant at

919-967-5008

 to secure your spot for this very exciting evening on

Wednesday, 

August 17, 2016!

As always, we start at

7:00 PM

$59.00

 plus tax and gratuity.

Buen Provecho!

C

ô

tes du Rh

ô

ne Wine Class and Tasting

At the end of this month, on

August 27

, our sommelier Pierre Wertheimer will give a class on wines from the Rh

ô

ne.

This event is organized by "

Wine & Charity

", a group that organizes local fundraising events. This time the event's proceeds will benefit the wonderful

Carolina Theatre in Durham

.

Call the restaurant to reserve your tickets and support the "Carolina Theatre in Durham" for

August 27

 from

3:00 til 5:00 PM

$35.00

 per person.

I'd like to thank you from all of us at Provence for your continued support to us and our community!

A Bientôt!

Port served as an aperitif!

I love Port! Port is served in France as an aperitif at the beginning of the meal with a few ice cubes. It is so refreshing! Try it today!

Port is a "fortified wine." Fermentation is stopped by adding brandy. This makes the alcohol content quite high: 19% to 20%. There are several different kind of ports. Ruby Port, bottled young, has a cherry taste. Tawny Port, aged in wood for at least 5 years, has more of a nutty taste. At Provence, we carry also a 10 year old "Presidential" Port. This brand is, in my opinion, the best found in our area. Some vintage Ports are also produced in great years and can age for...forever.

Because Port is so sweet, it's also great with dessert, especially chocolate.

A great way to start or end your meal!

 

Pierre, sommelier

Full-bodied, dense, multidimensional wine with fabulous intensity!

This is possibly the best purchase we made this year!  When we were offered the Mas Alta Black Slate La Vilella Alta 2013 from Priorat, Spain earlier this year, I had to make a quick decision!  With a Wine Advocate rating of 95 Points, I knew that our supplier would sell out fast.  Provence is a small restaurant and we do not have much storage space, but I decided to buy two cases immediately.  It was a wise decision.   This wine is exceptional and at $69 is simply an incredible bargain.  For those who are not familiar with wine ratings, Wine Advocate 90-95 describes an "outstanding wine of exceptional complexity and character. In short, these are terrific wines".  At 95 points, we are just one point short of the "extraordinary" category.  On restaurants wine lists, wine with a 95 points rating usually from $300 to $600+.  

We only have 8 bottles left!

I love this wine!   Even if you completely ignore the rating, the Wine Advocate description is more than mouth-watering:  ""This is a joint venture between famed Rhône négociant Michel Tardieu, his oenologist Philippe Cambie and importer Eric Solomon. From the area of Priorat known as the Vilella Alta, these are high-density vineyards planted more than 1,000 feet above sea level. The vines average between 15 to 60 years old. The final blend of the 2013 Black Slate is 60% Grenache, 35% Carignan and 5% Cabernet Sauvignon, all aged for one year in French oak (60% new and 40% one-year-old). The color is inky/bluish/purple. The wine offers up notes of blueberry and blackberry liqueur mixed with wet rocks, spring flowers and graphite, followed by a full-bodied, dense, multidimensional wine with fabulous intensity, loads of burgeoning complexity and a precise and lush feel to the palate. Tannins are present, but silky and well-integrated. This is a seamless, beautifully made wine that sells for a song, considering the quality and complexity it possesses. Drink over the next 5-8 years."

You might wonder why a French native would be so enthusiastic about a Spanish wine.  Baptist and I carefully select all the wines that are listed on our wine list.  Even though more than 70% of our wines are from France, which makes sense for a French restaurant,  I will not hesitate to recommend a US, Spanish, or Italian wine.  This bottle reminds me of some of the very best France has to offer, such as a Chateauneuf du Pape.  It is complex, rich, and bold and has extraordinary flavors.  It will be a great pairing to all our meat dishes.   

Now is the time to come to Provence and get a bottle or two of this treasure before it is sold out!

Thank you!

Pierre Wertheimer,  Provence of Carrboro's sommelier