I also watched the slide show that my students and I put together after our March trip. Paris and Provence, Arles featured prominently. And I have photos from my friends' trip to Arles this summer on my desktop.
Dinner was so very good. Even Young Man stayed at the table all evening telling me all about his trip.
I think I will let the pictures finish the story--
What's a Provence-themed dinner with sunflowers? Vincent would be so proud.
Rosé and olives comme apératif (I nibbled and sipped while they cooked)
Jeanne's Steamed Green Beans with Ratatouille Vegetables
Steam enough fresh, trimmed green beans for your guests. Sauté diced onion, minced garlic, and sliced mushrooms in olive oil. Whisk together pureed garlic (Chef Érick's method: Peel garlic clove. Squeeze juice of half a lemon onto a saucer. Rub the garlic against the ends of a fork's tines held flat on the saucer. You should get a nice puree this way. The lemon juice makes the raw garlic more digestible.), lemon juice, Dijon mustard, cumin, honey, salt and pepper. Add the sautéd mixture to the green beans. Toss lightly with the dressing.
Brian's Grilled Lamb Chops with Provence Seasoning
Prepare the rack of lamb by smothering it in sea salt or kosher salt and pepper. Put on grill and sear on each side for a couple of minutes. Lower heat or move to a cooler side of grill to allow the meat to cook more slowly. After about 25 minutes, take the lamb off the grill and smother with Dijon mustard and rosemary. Put back on grill and cook for another five minutes or so for medium rare, longer for medium or medium well. Slice into chops and serve.
Bon appétit, mes amis et merci pour un excellent dîner!