Provence french restaraunt in Concord.
Entree: King prawns, halved, crisp salmon and scallop mousse fresh herbs de provence, from the wood fired oven.
Main: Beef short rib with Provencal black beans and truffle turnip.
Main: Le Cassoulet, classic Provencal hot pot, slowly cooked lingo beans, with pork belly, toulouse sausage, duck confit.
Dessert: Slowly baked cherry clafoutis, vanilla bean ice cream.
Chef and owner: Antoine Moscovitz
Picture Luke Fuda