Customers of Prairie Village’s Cafe Provence can now serve some its French cuisine on their own tables.
By JOYCE SMITH
The Kansas City Star
Its sister shop, the French Market, recently opened nearby at 6947 Tomahawk Road in the Village shopping center, selling many of Cafe Provence’s popular menu items.
Under Cafe Provence Essentials there are some of the restaurant’s favorite seasonings including Herbes de Provence, hot Hungarian paprika and dried lemon peel. Other items include cranberry chutney, orange jam, Marcona almonds with curry, barbecue rub, caramel and sea salt sauce, saffron garlic oil, horseradish mustard, and a little pot of chocolate fondue that can be popped in the microwave for a quick dessert.
In the refrigerated display case are some signature Cafe Provence menu items — some pates that the shop has a hard time keeping in stock, chicken in red wine sauce, curry chicken salad, potato gratin, chicken liver mousse, smoked trout spread, Quiche Lorraine, beef stew, lobster bisque, and a variety of soups that could include mushroom, butternut squash, roasted bell pepper, leak and potato, and other flavors. One customer even put on a French-themed dinner party, making the main course herself with sides from the French Market.
Owners Patrick and Joanne Quillec were visiting their nephew’s house in Nantes, in western France, when they were taken with a condiment he served with an organic roasted chicken. Y’van Quillec wouldn’t share his recipe, but chef Patrick figured it out and shares this much — it includes ginger, fresh lemon juice and jalapeno. Now the shop sells it in jars as La Potion d’Yvan.
The shop also sells some imported French products such as linens and tableware. There’s a CD by accordion player and Quillec cousin Iohann Quillec, who lives in Quimper in northwestern France, and a dish towel with Patrick’s mother’s name, Corentine, spelled out, along with a recipe for a favorite prune cake she would make him about once a month when he was growing up. She also made crepes for restaurants during the peak seasons.
“I ate like a king,” said Patrick, who first learned to cook from Corentine.
Cafe Provence, at 3936 W. 69th Terrace, along with the owners’ other restaurant ventures and their six children, makes for a busy schedule. But then two years ago, their oldest son, Philip Quillec, became executive chef of Cafe Provence, freeing up his parents to do the retail shop.
“There is a lot more interest in food, I think, with all the cooking shows, and there are a lot more restaurant choices in the Village bringing people in. They like choices,” Patrick Quillec said. “The challenge is to keep them interested.”
French Market’s hours are 9 a.m. to 6:30 p.m. Monday through Saturday.
• Pie Five Pizza Co. plans to open its second area restaurant, this one in Lenexa’s Oak Park Commons, on Nov. 20th.
The restaurant, at 12154 W. 95th St., will serve the company’s handmade pizzas, which bake in a high-speed oven in only 2½ minutes. The name Pie Five comes from the 5 minutes it should take from pizza order to pizza pickup. The menu includes build-your-own pizzas and specialty pies including chicken carbonara and barbecue pulled pork, along with salads and desserts.
The new area franchisee also opened a location at 13366 Metcalf Ave., Overland Park, in August. It is now looking at sites for a third location that could open in March.
• Papa Murphy’s Take ‘N’ Bake Pizza has opened at 7414 W. 119th St., Overland Park. The shops offer take-and-bake pizzas, along with salads, cheese bread, cinnamon wheels, and chocolate chip cookie dough.
To reach Joyce Smith, call 816-234-4692 or send email to email@example.com.