Jacques and Lysielle Cariot opened Bleu Provence, French restaurant, as a labor of love in 1999 after retiring to Naples, Florida, from Provence, France. They count their patrons more as welcome guests than customers, and you will see that expressed not only in the wine selection and menu but also in the level of service you receive at Bleu Provence. The servers are well versed in the menu and are happy to discuss selections with you. As well, Jacques will gladly make wine suggestions based upon your meal. Traveling to different wineries around the world each year, Jacques returns with the best wine selection possible and the history of each one to share with interested patrons. The Cave is home to more than 40,000 bottles, representing more than 4,000 different wines. They are all beautiful representations of their terroirs, including some brilliant wines that are surprisingly inexpensive. Jacques and Lysielle take no less trouble in selecting the ingredients for the restaurant’s menu. Fresh fruits and vegetables are delivered daily from local sources, and Jacques and Lysielle sample meats, cheeses, olives, herbs, mushrooms, and a host of other ingredients from every source available to find and procure the finest quality. Chef Lysielle is a master, combining all of it to create the most beautiful and delicious dishes available.