Bay Area's French connections 
When you start talking to Donatien Monod, cofounder of Life in Provence, at their Pier 19 office, you already feel you've taken the first step on a journey to the most wonderful region of France. Taste their products and you know that you've arrived.
The recent arrival in San Francisco of Life in Provence is great news for bon vivant looking to discover authentic Provençal flavors. Donatien is from Lourmarin, where is grandfather, Dr Olivier Monod was Mayor after World War II. The region is rich in history, from the time of the Huguenots in the 16th century-- a castle still stand from this period-- through the Resistance movement during the last war. Later Albert Camus bought Monod farm, hence its current name, the Albert Camus House.
Don speaks about the intoxicating fragrances and striking colors of the region , among them Lavender, rosemary, thyme and almond, and of course the grapevines and olives. Life in Provence provides products produced in the manner of the local tradition. Their jams are simmered in open cauldrons with plenty of best fruits and ingredients-- apricot, strawberry, orange, almonds, rhubarb and grapefruit. These jams are classics, thick and juicy, favorites of Peter Mayle, author of a Year in Provence , who rates them as "tasting even better than homeland".
In Provence herbs grow wild in the hills delivering the scent of the sun-soaked land and its richness to passersby. These herbs, a careful melange of flavors--rosemary, thyme, basil, and marjoram--are delicious for seasoning just about anything--game, poultry, grilled meat, fish, bread, or a simple tomato and onion sauce.
Their product line includes vegetable dishes such as ratatouille, sautéed eggplant, vinaigrettes, aioli and Rouille. Tasty spreads, such as Tapenade, make for great dips, and their olive oils are also from Provence.
For next dinner party you'll find their products in
leading Bay Area delicatessens including Whole Foods, Andronico's, Mollie
Stone's and Woodland Market.
Culinary Delights:
With Pauline Duclos
Books and Travel- Spring 2000-
