Bleu Provence

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.

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**eLovers

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 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 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, 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

✨ Tonight at Bleu Provence ✨

Chef Gaspard’s Homemade Wagyu Beef Wellington is served this evening — the seventh of eight nights. 🍽️🇫🇷

Prime Wagyu tenderloin, mushroom duxelles, Prosciutto de Bayonne, and golden puff pastry. Paired from our 3,000-reference cellar.

Limited by design. First come, first served.

📅 Tonight · Friday, September 11
🕔 Dinner · 5:00 PM – 9:00 PM
📍 1234 8th Street South, Naples, FL 34102

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

One final evening remains: Friday, September 25.

✨ Sarah Ball Returns to Bleu Provence ✨

Some evenings are remembered long after the last glass of w**e is poured. On June 6th, guests discovered just that — dinner accompanied by the live electric violin of Sarah Ball.

On Wednesday, September 16th, we are delighted to welcome her back.

From 6:00 PM to 9:00 PM, Sarah will once again perform throughout dinner service, in partnership with . Her music will bring a contemporary touch to the timeless elegance of our dining room — an atmosphere designed for conversation, celebration, and memorable moments.

As the melodies drift through the restaurant, Chef Gaspard’s seasonal cuisine, w**es from our award-winning cellar of more than 3,000 selections, and the warmth of our family-owned French bistro will come together in perfect harmony.

More than a performance, it is an invitation to slow down, savor the moment, and experience the unique rhythm that makes Bleu Provence unlike anywhere else in Naples.

📅 Wednesday, September 16, 2026
🎻 Live Electric Violin by Sarah Ball
🍷 Dinner Service from 6:00 PM – 9:00 PM
🔗 Discover the event on our website: https://www.bleuprovencenaples.com/blog/electric-violin-sarah-ball

Reservations are strongly encouraged.
📞 (239) 261-8239
📍 1234 8th Street South, Naples, Florida

**eLovers

W**e Tasting: From the Loire to Alsace — A Few Seats Remain

This evening, Tuesday, September 8th at 5:30 p.m., Bleu Provence still holds a handful of places for a tasting devoted to two landscapes of France. On one side, the Loire Valley: Atlantic light, river winds, limestone soils, and w**es of freshness and quiet minerality. On the other, Alsace: sunlit slopes sheltered by the Vosges, where aromatic whites and graceful Pinot Noir find remarkable clarity and depth.

Ten w**es. Two temperaments. House-made hors d’oeuvres by Chef Gaspard between each pour.

A few seats remain for this gathering of fifty guests.
$70 per person, all-inclusive.

Reserve your seat: https://www.bleuprovencefinew**es.com/collections/w**e-tasting/products/from-the-loire-to-alsace-east-west-w**e-tasting
(239) 261-8239

**eTasting **e

✨ Two evenings remain at Bleu Provence ✨

Six evenings of Chef Gaspard’s Homemade Wagyu Beef Wellington have already been shared. Two still remain.

We now invite you to the seventh — Friday, September 11 — with the final evening to follow on Friday, September 25. 🍽️🇫🇷

Prime Wagyu beef tenderloin, mushroom duxelles, Prosciutto de Bayonne, and golden puff pastry — a grand classic, prepared with French precision, and paired from our 3,000-reference cellar.

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.

📅 Friday, September 11 · Friday, September 25
🕔 Dinner · 5:00 PM – 9:00 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