Entries by Provence Marinaside

Taste of Yaletown 2017

October 11, 2017 marks the beginning of the 13th annual Taste of Yaletown festival, and we’re pleased to be participating for the 13th time this year. Taste of Yaletown offers you a chance to have a three course dinner at Provence for the great price of $45. Chef’s Jean-Francis and Sheldon have created a tasting […]

Scotiabank Passions 2017

Join us for the Scotiabank Passions 2017 Gala, on Wednesday September 27th at Performance Works on Granville Island. Come and support the Dr. Peter AIDS Foundation in raising funds for their research program to help change the world of HIV and AIDS care. Named the ‘Best Small Gala’ in Vancouver, this culinary event brings together award-winning […]

Chef’s Top Ten 2017 – Week Nine: AAA Canadian Beef

You might be surprised to learn that at Provence Marinaside, we consider ourselves a French Mediterranean restaurant. Our menu may have a heavy focus on seafood, but we do also cook a mean steak. This week we have a AAA Canadian Beef Filet with green beans, shiitake mushrooms, smoked roma tomato, pomme frites, and red […]

Chef’s Top Ten 2017 – Week Seven: Bouillabaisse

Love it or hate it, Bouillabaisse has been around for a long time at Provence, and it’s not going away any time soon. Many people believe that Chef Jean Francis’ Bouillabaisse is as close to the authentic dish served in France, as you’re going to get in Vancouver. This bold fish soup filled with clams, […]

Chef’s Top Ten 2017 – Week Five: Seafood Linguine

We’ve been serving our Seafood Linguini exactly the same way since Jean-Francis and Alessandra opened Provence Mediterranean Grill. Once you’ve perfected something there’s really no point in changing it. What’s that expression… if it ain’t broke don’t fix it? Well, the Seafood Linguini may be a standard dish served in many restaurants, but it definitely […]

Chef’s Top Ten 2017 – Week Four: Prawns Provençal

One of the longest running dishes on the menu at Provence Marinaside (and previously Provence Mediterranean Grill) are the Sautéed Prawns Provençal. While the dish has seen many incarnations over the years, at its’ core, it has remained largely unchanged. Relying on a traditional Provençal preparation using brandy, butter, parsley and garlic this is one […]

Chef’s Top Ten 2017 – Week Three: Pacific Halibut

Week Three sees us serving up Grilled Pacific Halibut, a perennial favourite here in Vancouver. Halibut may be one of the most versatile fish in the arsenal of Chef Jean-Francis – it works well with almost every flavor. Halibut is often served with lemon, but just to be different, we’ve chosen to use grapefruit. Served […]