Menu: Lunch in Provence Published Jun 12, 2013 7:30 PM Food SHARE Todd Coleman/Landon Nordeman The Menu Chilled roséBaguetteA selection of French cheesesSocca (Chickpea-Flour Crêpes)Tapenade Noir à la Figue (Olive Spread with Figs)Pissaladière (Caramelized Onion Tart)Salade NiçoiseMadeleinesLavender Honey Ice Cream More About This Menu Todd Coleman MORE TO READ RELATED For Cookbook Author Michael Twitty, African and Jewish Diaspora Cuisines Share a Crucial Bond “Civilizations without borders re-create themselves after tragedies and traumas, and they migrate and mutate in response.” READ NOW RELATED The Story Behind 2022’s Most Viral Salad Move over, green goddess—according to food insiders and tastemakers, this two-ingredient side or starter is what everybody should be eating this summer. RELATED This Island’s Indigenous Cuisine Merges Your Favorite Culinary Powerhouses With flavors like turmeric, sambal, and laksa leaves, chefs in Singapore are reimagining the country's centuries-old ingredients.
