La Provence
LACOMBE, LA, 70445
La Provence is a warm, welcoming Provençal auberge on picturesque grounds with extensive greenery, including several acres of kitchen garden. The fully renovated interior of the tile-roofed restaurant features gleaming hardwood floors, rustic stucco-work and ceiling beams of distressed oak. It is filled with antiques from Provence, as well as photographs and paintings that contribute to the eclectic Provencal warmth of the atmosphere. An antique French bar presides over the sitting room where guests may enjoy a cocktail and the fireplace.
Menu
Appetizers
Wedge Salad
creamy gorgonzola dressing, fresh herbs
Local Crawfish Bisque
cornbread stuffed crawfish
Pickled Shrimp
mirliton, fennel, cucumber, arugula, lemon aioli, lavash crackers
Buttermilk Fried Quail
country gravy, house made andouille cornbread
Smoked Salmon & Potato Latke
black pepper crème fraiche, crispy capers, dill, petite lettuces
Main Courses
House Made Malfatti
Mangalitsa Bolognese, poached yard egg, shaved pecorino
Smoked Prime Rib Roast
mushroom ragout, oyster spoonbread, veal bordelaise

Louisiana Shrimp & Grits
stoneground white grits, andouille sausage, piquillo peppers
Stuffed Flounder
crawfish, Meyer lemon, Louisiana Cajun grain rice
Desserts
Dark Chocolate Poundcake
banana pudding, cocoa nib streusel, peanut butter ice cream
Gâteau Mille Crêpes
maple, pistachio, Ponchatoula strawberries
Carrot Cake
stoneground white grits, andouille sausage, piquillo peppers
Stuffed Flounder
whipped mascarpone, orange & ginger curd
Book your table
Dear guests,
"La Provence" takes orders tables up to 20:00 inclusive.
In the evening we invite guests to come without a reservation. In this case, you might need to wait at the bar.
Please see a confirmation of your reservation by email.
We also accept bookings by phone +7 (495) 739-00-33.
You agree with our Terms and Conditions
Our chef
Daniel Kalman is an Italian chef from Ferrara, Italy. Kalman's culinary style is Italian nouvelle fusion cuisine. His career has included work in Michelin restaurants and deluxe hotels as well as consultancy, food engineering and research and development.