In France's Provence region, cooks celebrate the arrival of spring by preparing dishes with peak-of-season produce. Our dinner menu honors that delicious tradition. Begin with anchoïade, an intensely flavored sauce made with anchovies, garlic and olive oil. Here, its served with radishes, carrots and other vegetables for dipping. The main course is a simple roast chicken seasoned with aromatic herbes de Provence. Accompaniments include new potatoes roasted in coarse sea salt, plus young fennel bulbs braised with tomatoes and fresh chervil. End the meal with clafoutis, a rustic French dessert that combines sweet cherries with a luscious custard filling.