Puff pastry stuffed with foie gras. Duck leg confit. Goat cheese salad. Neapolitans don't need a passport to taste the south of France when they've got Bleu Provence.

The decor at this upscale 80-seat restaurant in Crayton Cove is bright and airy with special touches such as a stunning white molded tin ceiling, whitewashed hardwood floors, handsome wicker furnishings and bouquets of fresh roses — all wrapped up in a pretty azure and goldenrod package.

Acclaimed by locals, visitors and critics alike for superb French cuisine, an international wine list and attentive service, Bleu Provence is an epicurean favorite. Co-owners Jacques and Lysielle Cariot, inspired by their native France and passion for fresh food and good wine, have recreated the elegant French dining experience in Naples.

Combining traditional Provencal recipes with the finest ingredients, chef de cuisine Lysielle Cariot creates authentic menus of classic French soups, salads, appetizers, desserts, and seafood, beef and poultry entrees.

Signature items include her Kobe beef short ribs, crispy duck leg confit, beef carpaccio, fish soup and pan-seared filet mignon. The on-site wine cellar is stocked with over 14,000 bottles of wine - more than 1,300 varieties.

Voted "Best French Restaurant" by Gulfshore Life magazine, Bleu Provence provides a relaxing Provencal setting with a cozy indoor dining room and intimate outdoor terrace.

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Day Opens Closes
Sunday 5 p.m. 10:30 p.m.
Monday 5 p.m. 10:30 p.m.
Tuesday 5 p.m. 10:30 p.m.
Wednesday 5 p.m. 10:30 p.m.
Thursday 5 p.m. 10:30 p.m.
Friday 5 p.m. 10:30 p.m.
Saturday 5 p.m. 10:30 p.m.
Day Business Hours
Sunday 5 p.m.
10:30 p.m.
Monday 5 p.m.
10:30 p.m.
Tuesday 5 p.m.
10:30 p.m.
Wednesday 5 p.m.
10:30 p.m.
Thursday 5 p.m.
10:30 p.m.
Friday 5 p.m.
10:30 p.m.
Saturday 5 p.m.
10:30 p.m.

Upcoming Events for Bleu Provence

Comments » 1

Roland07 writes:

Before going to the "Phil" for the John Logan two-man show (Red- a play about Mark Rothko) I went to Bleu Provence for a light bite of first courses. (I arrived at 5 pm and was able to be seated.) The Tomato-Avocado soup (chilled and served in a martini glass) was magnificent. For some, it might have been a bit saline, but I like salt to "lift" tomatoes. The buttery-bland unctuous quality of avocado also needs a lot of seasoning. Served with a sprig of Basil and a drizzle of avocado-garlic aioli, it was beyond delicious and I'll probably try and try again until I can replicate it at home. I could have eaten a vat of the stuff and died happy. The scallops were superb and cooked to perfection. The mussels were so simple and understated. Cooked opened over charcoal and simply dressed with parsley and lemon, the flavor was subtly smoky and perfumed by the herb and citrus. There were enough mussels for two diners. That's a plus. That said, without a hot broth to keep the "luscious creatures" warm, they were room temperature by the time I was half done, and any grilled taste loses its charm for me when cool. I went back again another evening last week and had the Tuna Tartar with tomato and pesto drizzle. While the flavor was very good, the tuna texture was somewhat mealy and the color was almost brown, suggesting to me that it had sat in its acid a bit too long. I like Tuna Tartar in dice to look like garnets and to have a totally silky mouth feel. For dessert, I had the profiteroles and they were utterly yummy. The ganache was chocolate paradise. This is a fine place to dine. The flavor "profiles" are truly excellent and worth exploring. With the Tuna as my only slightly disappointing dish, I'd go back in a heartbeat, perhaps scoping out what dishes other trusted diners have enjoyed in advance. The service was friendly, quick at that early hour, and the room was charmingly appointed in airy whites and blues with candles and fresh flowers, just the kind of thing you'd expect in a Provencal venue. Go, and see what you think.

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