Every detail was carried out with intention and not just for the aesthetic appeal, but for the utmost welcome of those with whom the meal was shared. The white pressed tablecloth elegantly draped over the table, letting the summer breeze highlight the skirt’s embroidery. Beautiful matching white plates with a delicate red floral pattern lined the perimeter of the table and each person had a cloth napkin that would be theirs for the next few meals, a subtle nod to eco-friendly ways. Knives were properly placed on the right and forks on the left, with spoons laid above each setting, prompting intrigue of what might be served for the last course – dessert. Wine glasses were at the ready to be filled with chilled rosé, the ultimate Provençal drink. The invitation for lunch was dressed in that effortless French perfection, sans fuss and an embrace of that joie de vivre.

Soon after my family’s arrival to Provence during our recent vacation, our friends greeted us with lunch, naturally served in courses to ensure it’s leisurely pace. Other than the calming tones from the Provençal pastel blue shutters and delicate purple peeking from the nearby lavender and agapanthus, the surroundings remained neutral, thus allowing the vibrant platters of food to pop. The buzz of cicadas bellowing in the background made for the perfect Southern France soundtrack. However, the most pleasant sounds were the long-awaited conversations filling the air.

During lunch we sat with ease and comfort, exempt from even an ounce of rushing. Little was on the agenda other than catching up with long-time friends and the anticipation of later exploring the beauty of their idyllic Aix-en-Provence. Each course of the meal was beautifully timed, and our American palates relished in the baguettes, various cheeses, gorgeous salads with all of the ingredients sourced locally and with a conscious balance of health and flavor. The ingredients were minimal, boasting their freshness and attention to flavor pairings. Each platter provided inspiration for a meal to recreate at home. And that’s exactly what I did.

Once I landed back in my kitchen, I went to work in replicating my friend’s cantaloupe, tomato, feta and mint salad, as well as the Caprese salad with heirloom tomatoes, basil from my garden, fresh burrata and grilled pieces of baguette. Another favorite was the salad filled with strips of fennel, topped with pomegranate seeds, dill and feta. Our appetites are still waiting for me to whip up her eggplant gratin and one of our favorites, fresh mango ice cream! My friend’s dishes were motivating to deviate from a traditional green salad and tap into other seasonal ingredients. However, the best part of replicating these dishes at home is the memory attached to each one. I will always remember that serene afternoon, shared with my family, good friends and an unmatched hospitality to a sun-drenched region that I now deem as my favorite in the world. The beauty of food is its way of bringing people together and is always the center of conversations that take place around it.

 

Cantaloupe Salad:

Ingredients:

• 1 cantaloupe, sliced
• Handful cherry tomatoes, sliced lengthwise
• 4 oz. feta, crumbled
• 4 Tablespoons fresh mint, chipped
• Drizzle of olive oil (optional)

 

Caprese Salad:

Ingredients:

• 5 Heirloom tomatoes
• 8 oz fresh burrata, torn into pieces
• 1/4 cup fresh basil, julienned
• 1/4 baguette, cut into bite size pieces and toasted on the stove top with a drizzle of olive oil
• Generous pinch of salt and pepper
• Good quality olive oil drizzled over the top

 

Fennel Salad:

Ingredients:

• 2 fennel bulbs, cut in half and sliced
• 4 oz feta, crumbled
• 4 Tablespoons fresh dill, chopped
• 1/4 cup pomegranate seeds
• Salt to taste