Preheat the oven to 325°F. Bring a large pot of salted water to a boil. Trim the stalks from the fennel and set aside. Peel the bulbs and cut each one, root to tip, into 4 even slices. Boil the fennel slices for 4 minutes, or until just cooked; strain and pat dry (you can reserve the boiling water for the cherry tomatoes). In a bowl, toss the fennel with olive oil to coat and season with salt, pepper, piment d’Espelette, and 1 tablespoon of the herbes de Provence.