BC is well known for its bountiful local seafood selection, but whether you enjoy them grilled, peeled, sautéed, or poached, seafood lovers all agree that BC Spot Prawns are to die for.
Big things are happening at Provence this month…
After more than 17 years in Yaletown, Provence Restaurants is pleased to announce our next big adventure.
Chef Jean-Francis and family have decided to pack up shop in Vancouver, and move to Fort McMurray Alberta. Over the next few months we will be working to meticulously recreate both The Wine Bar and Provence Marinaside exactly as they are here. Many of our long term staff have made the decision to follow, as this is an opportunity to really bring something exciting to this booming town.
Once again, Chef Jean-Francis looks to his past to celebrate his homeland and our namesake Provence. For inspiration, he draws from his mother Mamie Suzanne, and one of her old cookbooks La Table en Provence published in 1946. Long out of Print, the book is brittle, and held together by string and the dreams of a young Frenchman with a future in Canada.
Goût de France, France’s largest food festival. Now spread across five continents it is an opportunity to experience the warmth of the French people through great food. Join us this March 21, as Provence will be participating in a three-course menu for $62 with an optional wine pairing for $26.
Dine Out Vancouver returns January 19, 2018 for 17 days. This 3-course menu with optional wine and petit wine pairings start from $45.
New Year’s Eve 2019 is just around the corner, and we’re ready to party. Join us for an elegant early dinner before moving on to other things, or choose to join us later, have dinner and party through the end of the year. We’ve got live music from Harris and DeBray starting at 8:30, the room and the staff will be dressed to impress, the champagne is on ice, and Chef’s Jean-Francis and Sheldon have put together a fantastic menu for the night. And of course, Chef Jean-Francis’ famous countdown to midnight is worth staying up for.
If good food isn’t enough to bring you out, how about 25% off the price of a bottle of champagne for the evening? That’s right, we’re dropping our champagne prices by 25% for the whole night, so grab a glass and toast the new year with friends, family, and bubbles. Everybody knows that after a little of the bubbly, everyone’s your best friend, so let’s get friendly.
We all know the party doesn’t stop just because the clock strikes midnight – brunch in the morning is just as important as the countdown. We’ll be opening the doors a little later than usual, but we are serving brunch on the 1st. Join us from 10:00 to 3:00 and get yourself a benedict with extra bacon. we’ve got 10 different mimosas on our menu, so why not have one (or several) and get the new year started off right? Just what the doctor ordered… ok maybe I’m not a doctor, but you can order a mimosa from me.
No reservations taken, so come on down and get your brunch on with us.
**Please note that the both the TWB and Tappy Hour menus will not be available on the 31stof December, and reservations will be taken in both Provence Marinaside and The Wine Bar – a credit card will be required to secure your reservation. If you need to cancel your reservation, we ask that you provide 48 hours notice in order to allow someone else to book. Cancelations made with less than 48 hours notice will be subject to a $50 per seat charge.**
The leaves are changing, the air is cooling, the kids are returning to school, the tourists have (mostly) gone home, and the Chef’s Top Ten is back at Provence – it must be fall!
We like featuring our Top Ten dishes each fall; it’s our way of saying thank you to the locals for their support throughout the year. It’s also an opportunity to showcase a few of our up and coming cooks. This year, we’ve got a great line up of appetizers created specifically to compliment some of Chef Jean-Francis’ favourite dishes.
Join us each week starting September 17, 2018, for a newly created appetizer, with one of our favourite entrées for a fixed price. Click the links below for the full details of each week.
September 17 to September 23
Appetizer: Seared Tarragon Chicken Thigh
Entrée: Seared Lois Lake Steelhead
September 23 to September 30
Appetizer: Calamar Tartine
Entrée: Piparras Pepper Dusted Seared Local Albacore Tuna
October 1 to October 7
Appetizer: House Cured Steelhead Trout
Entrée: Seafood Linguini
October 8 to October 14
Appetizer: Pumpkin, Brie and Cranberry En Croûte
Entrée: Grilled Line Caught BC Halibut
October 15 to October 21
Appetizer: Ricotta Pansotti with Prawn and Bay Scallops
Entrée: SautéedWild Prawns Provençal
October 22 to October 28
Appetizer: House Cured Bacon and Lentil Soup
Entrée: Wild Mushroom Ravioli withPrawns
October 29 to November 4
Appetizer: Baby Beet Salad
November 5 to November 11
Appetizer: Confit Brussels Sprouts and Mascarpone Tarte
Entrée: Oven Roasted Rack of Lamb
November 12 to November 18
Appetizer: Nutmeg Seared Duck Breast
Entrée: AAA Canadian Beef Filet
November 19 to November 25
Appetizer: Warm Mushroom and Baby Kale Salad
Entrée: Fennel Infused Baked Whole Mediterranean Fish
Week 1 of the Chef’s Top Ten features Sous Chef Mohit’s Seared Tarragon Chicken Thigh followed by one of Chef Jean Francis’ favourites, Seared Lois Lake Steelhead. This is Mohit’s third time contributing to the Top Ten, and in my opinion, his dish is one of the standouts this year.
Don’t delay, make your reservation today to take advantage of this limited time opportunity.
Until recently, I had no idea what the word tartine meant… I vaguely knew that it was food, but that’s about it. When you search Wikipedia for tartine, you get an article about a really great sounding bakery in San Francisco’s Mission district. (It sounds like a lovely place, you should check it out if you’re in the Bay Area any time soon.) That wasn’t any help in figuring out what the heck a tartine was, but luckily there’s a link to an article about open faced sandwiches on the same page; once you click through Wikipedia has this to say:
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of two or more slices of bread with one or more food items on top.
So now we know, a tartine is just an open-faced sandwich, but in this case, Sous Chef Mohit hasn’t created just an open faced sandwich, he’s created a work of art featuring chewy yet tender ringlets of squid with tomatoes, chick peas and chili sauce on top of a harissa grilled focaccia bread.
The delicate spicing of the Calamar Tartine is a great lead in to the featured dish for week 2 of the Chef’s Top Ten – Piparras Pepper Dusted Seared Local Albacore Tuna. While the tuna on our menu changes seasonally, it is always available.; however, with fall arriving this may be your last chance to try this version of the tuna before Executive Chef Jean-Francis introduces the fall/winter menu.