Sanctuary Organic Farm
Bleu Provence is a Farm-to-Table Restaurant

Our Story
 

In the heart of Corkscrew Swamp lies our 10-acre farm where Chef goes to market.
Each week's harvest shapes the day's special and seasonal menus.

Bananas become bread, and chutney for foie gras.
Papayas sweeten the citrus sauce for black grouper.
Sweet potatoes turn into crisp chips or delicate smoked Mousseline.
Berries, mangos and passionfruit find their way into desserts and tartare,
while tomatoes, squash and peppers anchor our ratatouille.
Carefully cared for chickens are used strictly for fresh eggs.

No chemical products or pesticides are ever used. Everything is grown in harmony with nature and the rhythms of the moon - guided by respect for the land, not control over it. From this soil, our flavors grow - and every dish begins with a walk through the fields.

Every harvest here tells a story. Every dish tells it again.

​