Chefs start the day here gathering eggs from behind the restaurant. Lettuce and strawberries grow in rows beyond the carpark, and pigs happily wallow in pens before appearing on the menu as bacon and chops. The French menu includes classics like pork rillettes, bouillabaisse, and salt cod brandade. Just before founder and Marseille native Chris Kerageorgiou passed away in 2007, rising celebrity chef John Besh (August, Lüke) bought this favourite of wellheeled Northshore residents. Besh added modern polish to the warm, rustic décor and partnered with the French-born chef René Bajeux. The hour-long trek from New Orleans makes La Provence a difficult stop for dinner, but it’s an excellent excursion for Friday lunch or Sunday brunch. After eating, ask chef Bajeux for a tour of his farm.