Peel and finely chop the garlic. Knead butter, garlic and herbs of Provence. Season with salt. Cut the baguette into slices and spread with the herb butter. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) until crispy brown. Peel and finely chop the onion. Wash parsley, dab dry and chop very finely.
Pluck the chervil leaves from the stems. Drain the capers. Mix yoghurt, onion, herbs and capers. Season sauce with salt and pepper. Serve turkey breast cold cuts with lemon wedges. Add garlic bread and sauce