French Provencal RecipesMenu de Provence
It’s impossible to simplify Provençal cuisine to just a few descriptive words. Hundred-page books have struggled to unravel the varied gastronomy of this region. But there is no culinary feat too large for Cooling Your Jets. We searched the coastline, the rivers and the mountains to find the best representation of Southern French fare and landed in Chef Stéphanie Le Quellec’s kitchen at the Four Seasons. Fresh from her victory on France’s Top Chef, Le Quellec has created the quintessential Provençal menu at the resort’s famed restaurant, Faventia. Here, our interpretation of her seamless vision.
Chef Le Quellec serves mackerel tartare as part of a trio of Mediterranean blue fish, but we thought it was strong enough to stand on its own as a refreshing appetizer.
Prep time: 15 minutes
Inactive cook time: 20 minutes
Gently chop the fillets into a small dice – approximately 1/2cm. Place the diced fish in a bowl and mix with olive oil, chives, capers, mustard and lemon. Season to taste. Allow the fish to marinate for at least 20 minutes in the refrigerator. Remove and check seasoning again. Plate a small round of the tartare on each plate with a slice of toasted baguette.
This classic French combination of acidic tomatoes, sweet strawberries and salty cheese makes the perfect salad.
Prep time: 15 minutes
In a large bowl, whisk vinegar and mustard together, then stream in olive oil until combined. Season with salt and pepper. Toss tomatoes, strawberries, and cheese in vinaigrette until thoroughly coated. Pour into large serving bowl and top with torn basil.
No one knows how to roast a chicken better than the French. We paired ours with sides from Chef Le Quellec’s other dishes to create an amazing main course.
Prep/Inactive time: 40 minutes
Cook time: 1 1/2 hours
Preheat the oven to 425 degrees. Rinse the chicken, inside and out, under cold water. Pat the entire chicken dry and liberally season the cavity with salt and pepper. Stuff the cavity with your herb of choice (thyme or rosemary), lemon and garlic. Brush the outside of the chicken with melted butter and season liberally. Tuck the wings under the body of the chicken to prevent burning and tie the legs together with kitchen twine. In the roasting pan, toss the onion, fennel and courgette with olive oil, salt and pepper. Spread evenly in the bottom of the pan and place the chicken on top. Roast for 1 ½ hours or until thermometer reads 165 degrees when placed between the leg and thigh. Once done, allow chicken to rest for 20 minutes and serve with roasted vegetables and lemon risotto (recipe below).
Pastry Chef David Peduzzi created a luscious dessert menu, but our favorite is the addition of Gianduja – chocolate-hazelnut spread – that helps produce this sinful mousse.
Prep/cook time: 30 minutes
In a medium bowl, beat the chocolate-hazelnut spread, crème fraîche and hazelnut extract until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-hazelnut mixture until fully incorporated. Pour the mousse into small bowls and refrigerate for 20 minutes before serving. Garnish with shaved chocolate.