Bleu Provence

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Bleu Provence Zagat-rated and W**e Spectator Grand Award winning French Restaurant in Naples, FL
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✨ One evening only at Bleu Provence ✨Chef Gaspard’s Homemade Wagyu Beef Wellington returns to the table — for a single e...
10/16/2026

✨ One evening only at Bleu Provence ✨

Chef Gaspard’s Homemade Wagyu Beef Wellington returns to the table — for a single evening.

We invite you to Friday, October 23. 🍽️🇫🇷

A center-cut Wagyu filet, mushroom duxelles with truffle, delicate Jambon de Bayonne, and golden puff pastry — flambéed with Pastis, in the spirit of Provence. A grand classic, prepared with French precision, and paired from our 3,000-reference cellar.

$71.99

Availability is strictly limited by design, to honor the integrity of each preparation and the intimacy of an evening at Bleu Provence. First come, first served.

Ideal for anniversaries, milestone celebrations, or an exceptional meal shared with those who matter.

📅 Friday, October 23
🕔 Dinner · 5:00 PM – 10:00 PM
📍 1234 8th Street South, Naples, FL 34102

👉 Event details: bleuprovencenaples.com/blog/beef-wellington
📞 Reservations: (239) 261-8239

“I cook this Wellington the way it was meant to be experienced — with generosity, precision, and joy.” — Chef Gaspard

Terroirs de Provence — A W**e’s StoryDomaine de la Tour du Bon, Bandol 🍇Some estates announce themselves. This one keeps...
10/12/2026

Terroirs de Provence — A W**e’s Story
Domaine de la Tour du Bon, Bandol 🍇

Some estates announce themselves. This one keeps watch.

At the northwestern edge of Bandol, beneath the stone village of Le Castellet, Domaine de la Tour du Bon takes its name from a watchtower once raised on the hill — a lookout over sea, garrigue, and the road below. 🌿

The land was acquired in 1925, first planted to table grapes among the olive trees. When Bandol became an appellation in 1941, w**e vines followed. The name was registered in 1955. Then, in 1968, Claude and Robert Hocquard bought the estate and replanted it to Mourvèdre. Their daughter, Agnès Henry-Hocquard, came for the holidays and, in 1990, chose to stay. A place of rest became a life’s work.

Today she tends some fifteen hectares, certified organic, on varied slopes among the earliest to ripen in Bandol. Mourvèdre leads, joined by Grenache, Cinsault, and a little Carignan. These are not w**es built for display. They are fine, solar, and restrained — dark fruit without excess, wild herbs, and a trace of iodine from the sea wind. Saint-Ferréol carries the hillside in full light. En Sol, a Mourvèdre rested in amphora, answers with a rarer, salt-lit quiet.

This is Bandol spoken softly, and all the more clearly for it.

Tonight, pour a glass from our cellar of 3,000+ references and taste a landscape still watched over from the hill.

Reservations: 239 261-8239

**e **e **eLovers

Jazz Night at Bleu Provence ✨Saturday, October 17th · 6:00–9:00 pmLive jazz returns this Saturday for an intimate evenin...
10/09/2026

Jazz Night at Bleu Provence ✨
Saturday, October 17th · 6:00–9:00 pm

Live jazz returns this Saturday for an intimate evening of music, dinner, and Provençal hospitality.

From 6:00 to 9:00 pm, Berklee-trained guitarist Dan Heck and vocalist Rebecca Richardson — trained at Cornish College of the Arts, with further study in New York — will bring jazz standards, bebop-inspired lines, and warm improvisation into the dining room. Together, they play at the scale of dinner: close, elegant, and unhurried. 🎶

Join us for Provençal cuisine, terroir-driven w**es from our cellar of more than 3,000 references, and the quiet pleasure of jazz among friends. 🍷

Saturday, October 17th
6:00 pm – 9:00 pm
Dan Heck, guitar · Rebecca Richardson, voice
1234 8th Street South, Naples

Reserve on Resy:
https://resy.com/cities/naples-fl/venues/bleu-provence

Or call (239) 261-8239

“Jazz is the only unhampered, unhindered expression of complete freedom yet produced in this country.” — Duke Ellington

✨ Mondays at Bleu Provence — We Are Open Once AgainDear friends,Some seasons ask a house to grow quieter. Others invite ...
10/06/2026

✨ Mondays at Bleu Provence — We Are Open Once Again

Dear friends,

Some seasons ask a house to grow quieter. Others invite it to open its doors a little wider.

Throughout the summer, our quieter season, Bleu Provence rested on Mondays. That pause has now ended. We are open every Monday once again, and the table is set for you.

Monday evening returns to its familiar rhythm: Chef Gaspard’s seasonal cuisine, drawn from the harvest of our family farm, and selections from our award-winning w**e cellar of more than 3,000 references — unfolding together in the heart of downtown Naples. 🍷

Whether you come for a quiet supper, a gathering with cherished friends, or simply the pleasure of beginning the week at an unhurried table, Monday is once more yours to savor.

« La table n’attend que vous. »
The table is waiting only for you.

Monday · 5:00 PM – 9:00 PM
Reservations are warmly encouraged.

👉 Reserve your table: https://resy.com/cities/naples-fl/venues/bleu-provence
📞 (239) 261-8239

Some evenings begin before you arrive.Our newsletter is written the way our table is set: with care, and without hurry. ...
09/29/2026

Some evenings begin before you arrive.

Our newsletter is written the way our table is set: with care, and without hurry. Inside, you will find what Chef Gaspard is preparing as the harvest changes at Sanctuary Organic Farm, the w**es Clément is opening from a cellar of more than 3,000 references, and the private evenings and family traditions we share only with those who wish to be invited in.

A few words, sent when there is something worth saying.

👉 Subscribe here: https://tinyurl.com/h42pzr7

**eLovers

The pleasure of giving ✨There are gifts one keeps. And gifts one shares.A Bleu Provence gift card invites someone dear t...
09/26/2026

The pleasure of giving ✨

There are gifts one keeps. And gifts one shares.

A Bleu Provence gift card invites someone dear to an evening of refined Provençal cuisine — grown in part on our own family farm — and w**es drawn from a cellar of more than 3,000 selections. Every dish tells a story. Every glass, a terroir.

A simple gesture, for a memory that remains.

Purchase online, visit us in person, or call (239) 261-8239.
Learn more: https://www.bleuprovencenaples.com/giftcard

Terroirs de Provence — A W**e’s StoryDomaine Tempier, Bandol 🍇Some estates follow an appellation. This one helped invent...
09/18/2026

Terroirs de Provence — A W**e’s Story
Domaine Tempier, Bandol 🍇

Some estates follow an appellation. This one helped invent it.

Hidden among restanques and cypress at Le Plan du Castellet, Domaine Tempier is the beating heart of Bandol — Provence’s most serious red-w**e terroir, where Mourvèdre finds its true home between sea and garrigue. 🌿

The Tempier family acquired the estate in 1834 and built the bastide that still stands at its center. After phylloxera, Léonie Tempier replanted the vines and raised the first cellar. Then came the defining chapter: Lucie “Lulu” Tempier and her husband Lucien Peyraud, who took the helm in the 1940s. Lucien became the great champion of Mourvèdre and a founding force behind Bandol’s AOC, granted in 1941. Their first rosé was bottled in 1943; the first red, in 1951.

Today the family still watches over a mosaic of terroirs — La Bastide, La Migoua, La Tourtine, Cabassaou — each parcel a distinct voice of clay, limestone, and Mediterranean wind. Certified organic, age-worthy, and unapologetically of their place, these w**es carry dark fruit, wild herbs, pine, and the salt of the sea. This is not the Provence of postcard rosé. It is Bandol: structured, soulful, and built to last.

Tonight, pour a glass from our cellar of 3,000+ references and taste a landscape Lucien Peyraud once asked to be made into w**e — faire le vin tel le paysage.

📞 Reservations: 239 261-8239

**e **e **eLovers

The table has turned toward autumn.From now through September 30, Chef Gaspard offers the second of his two Sizzle Dinin...
09/16/2026

The table has turned toward autumn.

From now through September 30, Chef Gaspard offers the second of his two Sizzle Dining menus: a three-course dinner for $49, written for the forest, the hearth, and the last golden days of the season.

Porcini and chestnut. Duck confit. Loup de mer à la plancha. Hummingbird cake, if you wish, to close the evening.

Closed Mondays. Reservations suggested — first come, first served.

Event details: www.bleuprovencenaples.com/blog/sizzle-dining-2026-menus
Reservations: (239) 261-8239

✨ New on the menu at Bleu Provence ✨Chef Gaspard has added a few dishes that feel like the season turning — generous, pa...
09/14/2026

✨ New on the menu at Bleu Provence ✨

Chef Gaspard has added a few dishes that feel like the season turning — generous, patient, and quietly French.

Country Pâté, with cornichons, pickled red onions, and bread.

Braised Kurobuta Pork Shank, creamy rosemary polenta, and honey thyme jus.

Île Flottante, lavender crème anglaise, caramel, and toasted almonds.

Hummingbird Cake, banana, pineapple, toasted pecans, and cream cheese.

From the first slice of pâté to the last spoonful of crème anglaise, these are plates made with time — and meant to be enjoyed the same way.

We look forward to welcoming you.

📞 (239) 261-8239
🔗 See the menu: www.bleuprovencenaples.com/menu

Address

1234 8th Street S
Naples, FL
34102

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 9pm

Telephone

+12392618239

Website

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