What à la provençale means
À la provençale means “in the style of Provence”, the sunny region of south-east France known for its olive groves, herbs and vegetables. When a dish is described this way, you can expect the flavours of that region, usually tomatoes, garlic and olive oil, often joined by onions, olives, anchovies, peppers and herbs such as thyme, rosemary, basil and parsley. The phrase does not refer to a particular recipe but to a recognisable style, and it is applied to many different foods.
Tomatoes à la provençale are probably the best known example, baked with a garlicky breadcrumb and parsley topping. You will also see chicken, lamb, fish, mussels, frogs’ legs and vegetables prepared à la provençale, usually with a tomato and garlic sauce or a scattering of garlic and herbs. Sometimes the shortened form provençale is used, as in sauce provençale, a tomato sauce with garlic, onion, herbs and olive oil.
Cooks reach for this style when they want bright, savoury Mediterranean flavours that suit grilled meats and simple fish. It turns up on French bistro menus, in classic cookbooks and in everyday recipes. It should not be confused with herbes de Provence, a dried herb blend that is just a small part of the style.