THE BEGINNING.
Arūnas Oželis has opened Le Provence, before that he opened 3 Draugai, Žemaičių Užeiga, molecular gastronomy restaurant Domm and other well-known food establishments; this time he wanted to have his own winery with snacks. However, the image “at Oželis’ you have to have a delicious meal” has not disappeared and the image of a winery did not satisfy his permanent clients. In this way, Marche de Provence was set up.
Finally, the restaurant grew into one of the biggest projects launched by Mr. Oželis (in summer, Marche de Provence seats as many as 300 people!) and a winery with a minimum amount of food this place turned into a culinary laboratory of Arūnas Oželis and his chef Linas Barysas.
As Mr. Arūnas puts it, food is more interesting, creative and even funnier now. For instance, smelt fish is served as the British fish&chips, and the dessert creme brulee – in an egg shell and in an egg cup.
Besides, there is no vintage menu here (like in Le Provence), it is more dynamic, therefore, those who value experiments in the kitchen, unexpected taste combinations and discoveries, love this place.
According to the initial idea and the name (marche means market in French) the areas of access to the restaurant had a market-shop inspired by France before. It is no longer there because people found the highest quality Mediterranean products too expensive.
LUNCH AND DINNER.
Menu of the restaurant contains basic courses, however, part of the menu changes daily. Ideas for the dishes are generated byArūnas Oželis, and his chef Linas Barysas has to think of the way to make them true.
When creating news of the day, season plays the major role – the kitchen uses the products that are on top of their maturity: during a mushroom season – mushrooms are found on plates, during the season of artichokes and pumpkins, these products become the kings of dishes, when smelts are fished, everyone eats fresh smelt, etc.
As increasingly more effort is put in food freshness, the restaurant avoids buying up too many products in advance. Therefore, sometimes it happens that some dishes finish before the end of the day. For instance, when a kitchen receives a lump of venison, it can prepare 6 portions to be served. If they are ordered in the course of a day, in the evening the restaurant will not have this dish on its menu.
INGREDIENTS.
To create Marche de Provence Arūnas tries to use products which are not the easiest to access. For instance, you will not find any chicken or pork dishes here. If the kitchen of the restaurant prepares poultry, it will most probably be a pheasant. If the idea is to make a pork dish, then the best meat of Iberico pork will be cooked.
The restaurant, certainly, uses not only the imported gourmet products but also Lithuanian fish (for instance, eels), vegetables, forest products, game. Still, although the products are Lithuanian, their presentation is made French. For instance, snails are Lithuanian but they are prepared according to the French recipe.
TASTING DINNER.
Marche de Provence organises tasting dinners named La Buffet. It is an entire gastronomic performance during which Arūnas Oželis and chef Linas Barysas prepare food, tell about it and present it. During the dinner food is prepared in an open kitchen, a 6-course menu is presented. Such dinners are organised at least once a week. The dining area has only 22 seats, therefore, dinners must be ordered in advance. The price per person – EUR 50.
HISTORY.
The remains of buildings destroyed during WWII prevailed in this place until the Restoration of Independence of Lithuania, and were restored only in 1992. Soon after that, 20 years ago, the premises of the present Marche de Provence was leased out by Mr. Arūnas and his colleagues and opened a restaurant that can be still recalled by the elder generation, namely, Trys Draugai. Later it was sold and Mr. Arūnas bought the entire building. For some time, the man did not know what to do with it until he was inspired by the Mediterranean sea, French markets, gourmet products and eventually invited everyone to Marche de Provence.
STRENGTH.
The strength of this place is food and the yard which is particularly attractive during the warm season. Here you can distance yourself from the noise of Pilies Street and to feel the French ambience: checked or of any other pattern tablecloths, creepers, many tiny interior details, red flowers, sky and the towers of the Old Town above the head.
