Provençale

American  

[proh-vuhn-sahl, -ven-, prov-uhn-, -en-, praw-vahn-sal] / ˌproʊ vənˈsɑl, -vɛn-, ˌprɒv ən-, -ɛn-, prɔ vɑ̃ˈsal /

adjective

1. (sometimes lowercase) cooked, usually in olive oil, with garlic, tomatoes, onions, and herbs.

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noun

1. Also called Provençale sauce.  a thick sauce of tomatoes, garlic, and seasonings cooked in oil.

Provençale British  

/ ˌprɒvɒnˈsɑːl, prɔvɑ̃sal /

adjective

1. (of dishes) prepared with garlic, oil, and often tomatoes

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Etymology

Origin of Provençale

1835–45; < French ( à la ) provençale in the Provençal manner

Example Sentences

At the heart of the lounge is a brasserie-style dining area with a broad variety of tasty French classics from Monkfish Provençale to salad Nicoise and fresh breads and cheeses.

From Los Angeles Times

The hotel’s chef, José Bailly, does delicious modern riffs on traditional Provençal dishes, inspired by “La Cuisine Provençale de la Tradition Populaire,” a 1963 cookbook of traditional recipes by René Jouveau, a poet and native of Arles.

From New York Times

Eric Donnelly, chef/owner of RockCreek Seafood & Spirits and FlintCreek Cattle Co., is a big fan; here’s his recipe for Rockfish Provencale and all the fixin’s.

From Seattle Times

When added to fried ceps, they become cèpes à la provençale and if you are not wishing to bother with the pastry, then this dish is wonderful just as it is.

From The Guardian

Fortified hilltop villages, like Le Poët-Laval, La Garde-Adhémar and La Motte-Chalancon, where local lords took refuge from passing marauders and where artists hide out today, are scattered among the lavender fields and forests of a pristine preserve in the Drôme Provençale, a southern subdivision of the department, much of it thankfully off-limits to industry.

From New York Times