FRENCH FOOD TRUCK
About Taste of Provence
Don't just taste the good life, eat it up.
Taste of Provence provides a convenient, healthy, and deliciously authentic French (specifically Provençal) food experience from our food truck. Christophe has worked hard to adapt traditional Provençal recipes so that they are lighter, but still delectable.
Taste of Provence will also offer catering for weddings, parties, and corporate events. The catering menu ranges from the home style options served at the food truck to more formal selections like terrine and chocolate mousse.
Comfort Provençale French Cuisine
These foods may be available on the food truck and are also available for catering options.
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 artichokes heart braised with onions, garlic, potatoes, carrots in seasoned broth of white wine and water
Tuna, green beans, hardboiled egg, potatoes, bell pepper, cherry tomatoes served with a vinaigrette
Home made crust , tomatoes, garlic, bacon, zucchini, parmesan cheese, cream, served with arugula salad and vinaigrette.
Home made crust, tomatoes, garlic, zucchini, parmesan cheese, cream, served with arugula salad and vinaigrette.
Christophe 's favorite
Confit duck leg, served with potatoes gratin and tomatoes Provençale
Two half tomatoes stuffed with parsley, garlic, olive oil and bread
Potatoes Au Gratin
Potatoes, garlic, cheese and cream
Arugula salad with Dijon mustard vinaigrette
Shot Of Chocolate Mousse
Chocolate mousse served in a shot glass top with vanilla whipped cream and chocolate shaving.
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 France at age 13. By about 17 or so he realized this work might be a little solitary for him and so during the summers he went worked in the farmers market selling truffles and honey. Christophe spent his high school time doing other varied internships, selling sporting goods and snow gear. In college Christophe studied Hospitality Business and worked in a bar/restaurant in Gap 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 working during the opening of 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 and services and catering to small intimate groups and large parties of up 250 guests.
More recently Christophe has become the proud father of two amazing daughters. Realizing that the bar and restaurant industry isn’t conducive to raising two little girls, but wanting to embrace his passion for food, he has decided to start a food truck that serves the food he loves from his youth in France. Christophe believes that the early morning and daytime hours of the food truck would allow him to spend much more time with his girls in the afternoons and evenings after they finish school/pre-school for the day. The idea of serving people all day and getting to talk to them and share the food he loves with them takes him back to the aspects of working at the market that he loved as a youth. He loved getting there early and setting up with the other vendors and then working with his customers to get them exactly what they wanted and needed. He also likes that running a food truck and working during the day will provide him with a healthier lifestyle than working at night allowing him to be around for his daughters for longer.