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Provence Restaurant Review: Chef Felix Roux, a native of Provence, retired to North Carolina after a lifetime of running professional kitchens. Missing the restaurant world, he refurbished an old Weaver Street mill house, infusing it with the charm of a French country inn. Though Roux is not always in house these days, the kitchen and dining room are usually running smoothly. Seafood is your best bet at Provence. The menu offers a variety of impressive fish dishes, from lemon sole amandine to grilled striped bass with shallot beurre rouge, and the whole catch-of-the-day roasted in rock salt. Other specialties include escargots with garlic butter, herb-crusted rack of lamb, duck breast with pears and a port reduction sauce, and a killer country pâté. Desserts are elegantly simple --- chocolate mousse with a hint of orange, pears poached in red wine, and bread pudding --- and the small wine list features, as you would expect, mostly French selections.