La Provence is Adelaide's newest French restaurant located in the heart of the CBD on Pirie Street. It is the sister restaurant to the well known
Le Mistral French restaurant located in Willunga.
All food is made on site, including the baguettes, pastries, and ice creams. If you have any dietary requirements, they are happy to alter dishes to your needs. La Provence supports local food producers and suppliers and sources a lot of their ingredients from South Australian businesses.
La Provence French Restaurant
You'll be spoiled for choice, the menu has plenty of options for entrée, main, and dessert. And of course, you'll find proper French dishes including duck, snails, and ratatouille. There are also numerous side dishes to add to your meal including baguettes (try the truffle butter), vegetables, mash potato, and fries with aioli.
Cauliflower mousse, roast baby carrots and heirloom tomaot with compressed carrot cake, apple balsamic and carrot gelée
For entrée, we ordered baguettes, burgundy snails, and cauliflower mousse. For main, we ordered ricotta and parmesan gnocchi, a chicken dish, and grilled duck breast. The servings may appear on the small side, but they certainly fill you up and you won't be left hungry.
Ricotta and parmesan flavoured gnocchi with caramelised pumpkin pearls, sautéed leek, black olives, and shaved mimolette cheese and snow pea tendril
Grilled duck breast with carrot, ginger puree, golden beetroots cooked in cointreau, orange reduction, with duck jus flavoured with orange
SA pasture fed chicken wrapped in streaky bacon, and slow cooked, with herb couscous, onsen style egg, shaved chicken skin, and tarragon sauce
And finally, you can't go to a French restaurant and not get dessert, after all, France is well known for its desserts. We had heard good things about the raspberry soufflé and it was a top recommendation by the waiter, so of course we couldn't say no. If you're looking for something a little more sweet and fresh, try the vanilla soaked Savarin with rhubarb, lemon curd, and yoghurt gelato. It's a refreshing finish.
Raspberry Soufflé
Vanilla soaked savarin with rhubarb, lemon curd, and yoghurt gelato
Staff are extremely welcoming and are happy to chat to us. We arrived a little early before anyone else in the restaurant and were able to find out more about the background of the restaurant and converse with staff. I even got to brush up on my German and French skills. You can always challenge yourself and try to order in French.
Open 6 days a week from Monday to Saturday, it's perfect for a special occasion, date night, and for business lunches.
