Chapel Hill Magazine “Summertime’s
bounty shows up on Provence’s menu
from start to finish, particularly in
dishes where luscious tomatoes are
the stars.”
The Chapel Hill News “Roux has been creating feats
from his native Southern France since boyhood.”
Metro Magazine “Provence’s specialty is seafood, and
the fresh snapper baked in sea salt is a fish lover’s
dream.”
“The News and Observer” by Greg Cox “Working with
the warm and earthy flavors of southern France, chef
Roux serves up a taste of France that sparkles in its
simplicity.”
“Taste This” by Greg Cox “You’ll find escargot on a
few area menus, but nowhere will you find better than
those at Provence.”
“Gourmet Magazine” “Incomparable.” “The moules
mariniere were the best I can remember eating.” “That
provencal touch is delightfully apparent in the chef’s
delicate crab bisque.”
2008 Metro Magazine Bravo Awards - Best French
Cuisine
2007 The Independent Best of the Triangle - Best
French Restaurant
2006 Chapel Hill Herald Readers Choice Award - Best
French Restaurant