Fine piece this week in the NY Times regarding the peas of Provence. Last PM I tasted a superb chilled pea & mint soup at La Petite Cave in Saginon made with Provence peas, accompanied by
a Langoustine Mousse.A splendid purée de choux fleurs served with impecalbly prepared scallops was also a unique treat.
There's not a better restaurant in the area...and the ambiance and service were charming.
Happily they're now serving Sunday lunch.