15 years ago, in the very heart of Vilnius Old Town, in Vokiečių street, La Provence opened its door and set the tone for the catering industry in Lithuania. At the same time, it was a challenge to introduce the Mediterranean gourmet cuisine to Lithuanians. It now sounds normal and nothing special but this place has played a significant role in the development of our taste and demand for quality on a plate.
DINNER.
The restaurant tried to serve both lunch specials and breakfast but eventually after a number of useful experiences, a la carte and the concept of dinner prevailed. The main menu of the restaurant is now divided into two parts. The first contains vintage foods, meanwhile, the second one – seasonal menu.
The menu of vintage foods includes all classics of the restaurant which proved to be right in the period of 15 years and which remains in demand among the clients and return diners. Among such hits of the restaurant are: the exclusive version of Nice salad (2005), locally prepared foie gras (2010), bisque cream-based lobster soup with scallop (2004), crabe chaud – Alaskan king crab leg stir fry (2004), etc.
The year in brackets shows when the dish was introduced and that it has not left the menu ever since – just like wine has the years, classics of La Provence does as well.
The seasonal menu is presented by Arūnas Oželis twice a year. However, as he puts it himself, he has ideas for six seasons ahead. Actually, La Provence is not of those extravagant restaurants which use the most expensive ingredients (though there are people who think so), the seasonal menu features no simple chicken or pork. Rather, it would feature something in the middle – lamb, duck, duck liver, etc.
CHEF.
Arūnas does not call himself chef, he presently generates ideas and has a crew which implements them.
He is enthusiastic about culinary travels. During such trips the man visits the best restaurants of the world, meets their chefs, gains knowledge and overview the latest trends. Back home, Arūnas always tries to communicate with his clients and understand what they want. When he adds everything together, a season menu of La Provence is born.
Before, Arūnas developed La Provence with a chef from Spain Xavier Lopez (who is now the chef of Telegrafas) for 7 years , before than – he worked with one of the strongest female chefs in Lithuania Aldona Gečienė (who is now the chef of Imperial).
TIME.
Some people grew up with this restaurant, some – got old. Some people retired, for instance, the waiter Kazimieras who worked here from the very beginning until he retired. Loyal staff allows most of permanent staff of La Provence pronounce the legendary phrase “I’ll take the usual, please”. The average age of the restaurant’s personnel is 45 years.
LOCATION.
In the period from 1970 to 1990, there was a very popular bar here. Before that, in the basement, there was a spirit works distillery. The building and its basement dating back to the 15-16th centuries, where La Provence is now, belongs to the Evangelican Lutheran Church.
INTERIOR DESIGN.
Architectural solutions of the restaurant belongs to one of the most prominent team of architects, namely, Jungtinės Pajėgos: the authors of the project are Ms. A.Kaušpedienė and Ms. V.Rimkienė. Interior design has not changed for a number of years – the true Provence is, actually, about lingering, cosiness, warmth, long history of quality, and no expensive materials. La Provence is one of the first restaurants in Lithuania which refused using tablecloths and offers napkins with cypress instead.
INTERESTING.
La Provence and Arūnas Oželis seek to become more welcoming and open to the young generation – it is no longer the place where ladies and gentlemen dine but rather a place for those who love the air of the Mediterranean without the need to go anywhere far.
