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La Provence

25020 U.S. Hwy. 190 (Hwy. 59/Hwy. 434) Send to Phone
985-626-7662 | Make Restaurant Reservations | Menu
Enjoying dinner at La Provence is like spending an evening in the French countryside.

  Chef Erick Loos IV of La Provence was one of GAYOT's 2013 Top 5 Rising Chefs in the U.S.

• Buy John Besh's cookbook Besh Big Easy: 101 Home-Cooked New Orleans Recipes
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Local Deals: 120 * 90

Cuisine
Open
Dinner Wed.-Sun., Brunch Sun.
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  • 4.5 star rating
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4.5 rating over 3 reviews
Dining room at La Provence, Lacombe, LA

La Provence Restaurant Review

: Tile-roofed La Provence takes its decorative cues from a rural French aesthetic, and features hardwood floors, rustic stucco-work, and distressed oak beams in the ceiling. Colorful Provençal crockery and modern paintings brighten the interior, while soft lighting and tasteful furniture create a homey, inviting ambience. Chef Erick Loos IV commands the stoves at this establishment, part of the John Besh restaurant collection. Farm-to-table takes on new meaning here, as each morning the kitchen sources many ingredients --- including herbs, fruit and eggs --- from the small farm behind the restaurant. Meals begin with pâté and buttered toast. The menu changes periodically, but main courses have included slow-roasted, lacquered duckling, crispy local soft-shell crabs and brown-butter crusted swordfish with potato gnocchi. Dessert offerings are classics with a twist, such as blood orange upside-down cake or warm bread pudding with butter pecan whiskey sauce. The Rhône Valley and Provence supply most of the wine list, and there are plenty of by-the-glass options. Service is informal and well-suited to the place’s style. The bar is among the most welcoming spaces in the building, apropos for an after-dinner liqueur or dessert wine. Try the Château La Fleur d’Or Sauternes 2009, a fine complement to the house wild berry sorbet.

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