SEASONAL MENU: when the fields change, the flavor improves

At Provenance, the menu is not a fixed list "to please everyone." It is a response to what the land is giving us right now. That is what makes food more interesting, fresher, and, almost always, tastier: when ingredients are in season, they need fewer tricks.

What does this change for you?

• More intense and cleaner flavor: tomatoes when they are in season, citrus fruits when they are really good, vegetables with the right texture.

• More variety throughout the year: each visit can be different, especially if you stay more than one night.

• Food that "makes sense" for the body: lighter dishes in hot weather, more comforting ones when the weather calls for it.

What does this change for the environment (in practice)?

• Less transportation and less refrigeration: seasonal ingredients reduce dependence on long supply chains and heavy preservation.

• Less waste: when you cook with what you have available, you make better use of all the ingredients.

• More incentive for local production: buying seasonal supports farmers and producers on a realistic and sustainable scale.

How it works at Gandum / Provenance

• The menu is adjusted weekly (and sometimes daily) according to availability and quality.

• There is a preference for local producers whenever possible, without falling into dogma when it does not make sense.

• The idea is simple: don't force the countryside to become a supermarket.

Seasonality here is not just a slogan. It is a direct way of ensuring that when you sit down at the table, you are eating at the right time.