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Provence Restaurant Review: Formerly Provence’s chef de cuisine, chef Baptist Knaven, a native of the Netherlands, and an investor partner purchased the restaurant from owner/chef Felix Roux, a native of Provence. But Knaven, who has worked in southern France, manages to maintain the founder's Gallic spirit. Located in a quaint mill town bungalow, Provence has all the romantic charm of a French country inn with an outdoor dining area that consumes the entire front yard. Knaven’s interpretations of classic French dishes will transport you to the South of France. Sip on a Kir or a Lillet Blanc while choosing among such starters as escargots baked in Roquefort, foie gras served with a reduced balsamic sauce, moules provençales and country pâté. Main courses include herb-crusted rack of lamb, duck leg confit with a celeriac purée, and specialty of the house: catch-of-the-day oven-roasted in rock salt topped with hollandaise sauce. Finish the feast with tarte Tatin, profiteroles or pain perdu. The expertly chosen wine list offers mostly bottles from the best French vineyards. Sunday brunch menu features quiches, omelets and a variety of sandwiches, including a croque monsieur.