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Reservations: (702) 967-7999
Cuisine: French
Hours: 11:30AM - 10:30PM; Daily
Cost: $$
Enjoy regional French Cuisine in a lively, old European village setting when you dine at Le Provençal. Le Provençal's walls are covered with murals of the French countryside, a fitting backdrop for the attentive waitstaff, who dress in traditional French peasant garb and perform French and Italian songs throughout the night.
Like the Provençal region in France, Le Provençal proudly serves traditional French-Italian cuisine. Among the house specialties are the Artichoke Milanese with roast garlic fondue, Le Provençal Bouillabaisse (a shellfish stew served tableside in a large, cast-iron pot) and the fresh mozzarella, tomato and basil caprese salad.
Other top menu choices include the Chicken Provençal, Pan Roasted Sea Bass Filet, the Grilled Veal Chop and the tender Ribeye with Herb Butter. Further Le Provençal offers a wide variety of pizzas, pastas, chicken and seafood specialties. Good food, good drink and good song are the Old World tenets of hospitality you will enjoy at Le Provençal. Salut!
FEATURED RECIPE:
1/4 cup olive oil
2 carrots
1 bulb fresh fennel, diced
1 leek, diced
1 rib celery, diced
1 sprig thyme
1 sprig rosemary
1 bay leaf}
10 cloves garlic, peeled and chopped
2 cups dry white wine
2 Tbl. tomato paste
1 quart fish stock or clam juice
6 pinches saffron threads
1 lb. red potatoes, quartered
1 lb. clams, cleaned
1 lb. fresh white fish of your choice, cut into 1-inch cubes
12 large shrimp, peeled and deveined
1 lb. mussels, cleaned
1 oz. anise-flavored liqueur, such as Ricard or Pernod
1 lb. ripe tomatoes, seeded and roughly chopped Garlic toast, as an accompaniment
For the Rouille
2 egg yolks
1 tsp. anise-flavored liqueur, such as Pernod
4 cloves garlic, chopped
1 pinch cayenne pepper
1 pinch saffron
2 Tbl. olive oil
In a stock pot, heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, and garlic. Stir and cook for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Simmer for 8 minutes. Blend for 1 minute with hand-held blender until smooth. Add potatoes and begin adding the seafood -- first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp and mussels. Add the liqueur and chopped tomatoes. Simmer for 8 minutes. Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
To make the Rouille:
Put all the ingredients (except olive oil) in a blender and whip on low until smooth. Add the olive oil in a slow, steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.
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