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Bleu Provence

1234 8th St. South
(239) 261-8239
$$$$

Romantic Atmosphere, country French food

Bleu Provence has a very devoted and very happy following. And it’
s not just because of the food, it’s personal. Owners Lysielle and
Jacques haven’t just opened a restaurant, they’ve opened their
home. If Jacques isn’t greeting you at the door then it’s probably
one of his sons, and chef Lysielle is always visible through the
window into the kitchen (a wonderful French tradition.) Eating at
Bleu Provence is the closest thing to spending an evening in a
romantic Provencal restaurant that I’ve ever experienced.

Tucked into a dark corner by the City Dock (the entrance is around
the corner) Bleu Provence is not a place you’ll just see driving by,
you have to look for it which is part of the fun. Lysielle and
Jacques opened their restaurant in 1999 after years in the food
business in France. Every year they seem to improve something
and the result is the most visually appealing restaurant space in
Naples. The first difficult decision is choosing where to sit --the
charming outdoor patio framed by three sides of tropical splendor
or the beautifully casual blue and white interior dining room. Or
maybe just hang out at the bar and count on Jacques’ help to taste
a variety of wines from the largest wine cellar in this part of the
country. Because of his local knowledge Jacques has been able
to gather in his restaurant many French wines that I’ve never seen
outside of France.

Chef Lysielle blends local Florida seafood and produce into
southern French cooking preparations, no heavy traditional French
food here. But Lysielle doesn’t make choosing easy because her
meat dishes boast the most flavorful sauces—truffle cream sauce
on veal medallions, or a choice of creamy blue cheese or
peppercorn sauce on the juicy tenderloin. But I often have trouble
making it past the many soups and appetizers. I particularly love
the magnificent cold tomato gazpacho (elegantly served in a
martini glass) and the generous cream of mushroom soup. But
you must save room for the moelleux au chocolate (melted
chocolate cake) and my personal favorite, the Crepes Suzette.

Bleu Provence has a national reputation and so getting a
reservation in season can sometimes be challenging, so try a
weeknight or an early dinner. It’s easy to see why Bleu Provence
loyalists just can’t imagine eating anywhere else.

Menu Sample

Appetizers

Warm French Goat Cheese on a bed of Mesclun Salad

Burgundy Snails cooked in Garlic and Parsley Butter

Lobster Crème Brulee

Entrees

Salmon with Creamy Leek Sauce served with Rice and Spinach

Free Range Chicken Supreme with Truffle Juice, Truffle mashed
Potatoes and Forest Mushrooms

Kobe Beef Short Ribs cooked in Red Wine with Mashed Potatoes
and Tomato Confit

Roasted Colorado Lamb Rack encrusted with Provencal Herbs