Cape May County's got a new French restaurant called Provence. Cape
May residents can taste delicious French cuisine. Located along route
9 at N Main Street and N mechanic Street, it brings out the best of
French food all the way from France at a restaurant called Provence
here in New Jersey.
Open Thursday through Sunday, Provence delivers the authenticity of
Provenà §al dishes in your plate. French cooking has developed over the
centuries under the influence of many neighboring cultures, Spain,
Italy, Switzerland, Germany, and Belgium. Cheese and wine are part of
the cooking process. The local cuisines in France use locally grown
vegetables.
Born and raised in Nepal, an agricultural nation, I always prefer
local grown/framers' markets in comparison to commercial markets for
buying vegetables and fruits. Since I never tried French food, I
wanted to try something different for my palette.
table, waiting for my order, a lot of things crossed my mind about the
food and how it's going to be. When the food arrived, I was surprised,
It looked and tasted delicious. I wanted to know who cooked and placed
such good food and requested to meet the chef. His name was chef Adam,
and he was the head chef for Provence. Adam's hands are full of
orders, but he always has a smile on his face.
Speaking to him gave me an insight into his creative side of being a
chef. He says," Cooking is an art and being a chef, it is my
responsibility to keep it that way. I like to explore with recipes to
balance the banality that comes with cooking a same recipe hundreds of
times." With a positive attitude and a conscious artistic mind, Mr.
Adam has lived up to his reputation as an artist and encourages new
chef as well as professionals to do the same.
It takes skill, persistence, and a lot of do-overs to get something
truly unique out of something that you see and cook every day.
Changing the recipe requires a lot of preparation and I see Adam
changing the recipe of the food every now and then and this proves how
much time he has invested in his art to come to life. Not only the
food, but there is also a good research and experience in designing
the overall restaurant too.
The most important thing that I feel should be unaltered in every
restaurant is how the restaurant presents itself to the customers. Our
brain works in mysterious ways; our emotions, mood and desire
fluctuate on what our 5 senses experience. The lights, smell those
hints of fresh flowers mixed in with aromatic food, relaxing music,
exquisite food all activates our senses and make it more pleasing
while maintaining the French authenticity; Kelly has done a wonderful
job at it. Adam wants to invest more time with his art and wishes that
the restaurant opens all days of the week and I believe soon it will
be possible as Cape May has limited supply of authentic restaurants.
Slowly, the business is rising, but I think Cape May really needs
more businesses like Provence. Harrison, Pharos, Casablanca, and
Provence are examples of how Kelly and Andrew have made an impacting
society. Local financial institutions are required to hire a small
business in the Cape May County region.
The extremely successful business owner Kelly and Andrew say hard and
makes a difference. I agree with both of my employer.
