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 • Dec. 11, 2024

The next owner won’t have to work hard to imagine the Childs’ life there, as Julia’s kitchen remains largely intact since the last meal she cooked there, a typically Provençale boeuf en daube, in 1992.

From New York Times • Nov. 12, 2015

Runners-up: Greg Atkinson’s saffron-spiced Provençale fish soup floating an airy halibut quenelle at Restaurant Marché on Bainbridge Island; Matt Costello’s tasting menu at the Inn at Langley.

From Seattle Times • Dec. 27, 2012

I, II, 158 à la Provençale, 157 au beurre noir, 157 Baked, 153 Broiled, 153 Fricassée of, Nos.

From How to Cook Fish by Reed, Myrtle

He paid twelve thousand livres for himself and the fair Provençale.

From The Atlantic Monthly, Volume 15, No. 92, June, 1865 by Various