The cuisines of Provence that border the Mediterranean are all legacies of the Roman Empire.  The real wine history and culture of France began after the Romans won the Ligurian uprisings near Genoa and they decided to establish permanent settlements in Provence and became part of the Roman Empire, named it Provincia Romana.  Food is more than nourishment in this area as well as all of France.  It is connected to the country’s art, craft, music and history: the culmination of centuries of tradition.  Selected wines will be paired with each course.  White Corn Soup with Crab Salsa & Chive Oil, served with Sancerre; Sauteed Sea Scallops with Quince Salsa, served with Rosé; Cannon of Lamb with Pomegranate Marinade & Morels, Potato Galette, served with Châteauneuf-du-Pape; French Apple Galette with Calvados Cream, served with Sparkling Wine