What You'll Get
Eating is necessary for human survival, along with breathing, sleeping, and remaining still while a curious velociraptor rummages through your closet. Practice survival tactics with today’s Groupon to Brasserie La Provence. Choose from the following options:
- For $35, you get dinner for two (up to a $70 value). Dinner includes:
- Two entrees (up to a $44 value)
Two glasses of wine (up to a $26 value)
- For $65, you get dinner for four (up to a $140 value). Dinner includes:
- Four entrees (up to an $88 value)
- Four glasses of wine (up to a $52 value)
La Provence Brasserie’s new owner and veteran chef Claus Hjortkjaer turns loose the flavors of traditional and modern French recipes inside an intimate setting, designed to evoke the bistros of the French countryside. Creatively executed French staples accent the dinner menu, including chicken cordon bleu, which arrives at tables accompanied by rice pilaf and mornay sauce, or the braised lamb shank, served with mashed potatoes and lamb au jus. Dining companions can fork their way through chef Hjortkjaer’s entrees as glasses from his award-winning wine list invite conversation. Tall glasses of Gruet brut and a variety of côtes du rhônes complement delicate flavors of braised beef bourguignon and steamed mussels. La Provence’s cozy atmosphere complements colorful place settings and a wine bar, loaded with fine reds and crisp whites.
The Fine Print
Promotional value expires Apr 18, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid 11/24/11, 12/31/11 or 2/14/12. Must choose from menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About La Provence Brasserie
Beyond the cascades of wine bottles and European baubles adorning La Provence Brasserie's traditional eatery, award-winning chef Claus Hjortkjaer forges the savory meats and delicate sauces fundamental to traditional and modern French recipes. Classic hors d'oeuvres of escargots and french onion soup make way for a bevy of succulent braised beef and lamb flanked by sautéed garden vegetables. Red, white and sparkling wines hail from locales both domestic and abroad, and bubbly microbrew beers dream of being invited to the wines' raucous cellar parties. Standing gas heaters keep the outdoor Parisian patio toasty as diners at white-clothed tables gaze at performers commanding the stage during open-mic events each Wednesday night.