About Taste of Provence
Don't just taste the good life, eat it up.
Taste of Provence provides healthy and deliciously authentic French Provençale cuisine for all occasions, from corporate events to cocktail parties, weddings and more.
Comfort Provençale French Cuisine
Soup au Pistou (Vegan)
"Pistou" ( Provençale sauce made from tomatoes, garlic, basil and olive oil)
Beans, carrots, zucchini, onions, leeks, with Pistou sauce
"A la Barrigoule"
Traditional Provençale dish of artichoke hearts braised with onions, garlic, potatoes and carrots in a savory white wine broth.
Traditional salad from the French Riviera with tuna, green beans, hardboiled egg, potatoes, bell peppers and cherry tomatoes, served with a red wine vinaigrette.
Traditional quiche with tomatoes, garlic, bacon, zucchini and gruyere cheese in a homemade crust. Served with arugula salad and Dijon vinaigrette.
Homemade crust filled with tomatoes, garlic, zucchini and gruyere. Served with arugula salad and Dijon vinaigrette.
Christophe 's favorite
Confit duck leg, served with potatoes gratin and Tomates Provençale (tomatoes stuffed with parsley, garlic and breadcrumbs)
Two half tomatoes stuffed with parsley, garlic and breadcrumbs.
Potatoes au Gratin
Thinly sliced potatoes layered with garlic, cheese and cream.
Arugula salad with Dijon mustard vinaigrette
Shot Of Chocolate Mousse
Chocolate mousse served in a shot glass, topped with vanilla whipped cream and chocolate shavings.
Catering and Drop Off Available Now
Please contact us to customize a menu and place your order.
All major credit cards accepted.
From Provence to Seattle
Christophe was born in the South of France on a 19th century farm. His father is a farmer and his mother runs her own business. He grew up around animals and thus food his entire life. As a young child, he spent a lot of time with Grandfather growing up taking care of sheep, rabbits, and the garden on the farm. He helped with everything from making cheese to curing meat after butchering the whole animal. A pivotal childhood experience, a sort of right of passage, was as a 12 year old boy being told by his Grandfather that he need to learn to kill a rabbit on his own. After he did this he then asked his grandmother what would happen to it now, she showed him how to cook it into a traditional stew with vegetables from their garden. The stew was served to the whole family. After this, he started doing a lot more on the farm on his own. He started making pies and cooking more rabbits in his own way, although the stew continues to be a comfort food for Christophe.
Initially Christophe thought he would be a farmer and even entered an agricultural boarding school. In college Christophe studied Hospitality Business and worked in a bar/restaurant allowing him to get back to his passion of working with food.
Over the next 24 years Christophe has cooked, bartended, served, and managed some of the top bars and restaurants in the South of France, Monaco, New York, and Seattle, including opening 10 different restaurants and bars. The restaurants ranged in size and specialty, but all benefited from Christophe’s deep connection to food and his customers. About 7 years ago, he launched Christophe LLC which has provided bartending classes, services and catering to small intimate groups and large parties of up 250 guests.
Christophe has become the proud father of two amazing daughters.