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

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

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

Another batter, called à la Provençale, is also exceedingly good, especially for articles a little dry in themselves, such as chickens to be warmed over, slices of cold veal, etc.

From Culture and Cooking Art in the Kitchen by Owen, Catherine