Following a starter of homemade duck soft confit pâté, guests were treated to Dinner Provençal's second course: fresh codfish wrapped in crispy thin crepe, with bell pepper and aioli emulsion.

In keeping with Lavandou's Mediterranean style of “savior vivre,” the menu's main course was flavorful medallion of lamb, basted with thyme and rosemary sauce over a bed of Provençal vegetables.

The evening's "finishing touch" was a lavender honey light custard and poached prunes, topped with red wine. With Dinner Provençal, Lavandou lived up to its reputation as one of Washington D.C.'s "true" French bistros, offering authentic cuisine from the south of France with bold and delicate flavors.

Following the final course of the evening, Chef Samuel Lepetz (left) — who has been at Lavandou for two years — was introduced to applause from the Dinner Provençal's appreciative guests, which included FICS President, Yann Henrotte (standing at right).