Goût de France

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. This year, Provence will be participating in a three-course menu for $62 with an optional wine pairing for $26. This special menu is comprised of French-inspired dishes from our regular menu selected personally by Chef Jean-Francis Quaglia. Chef Jean-Francis comes by his culinary skills naturally. His mother was a very well-known chef in France, while he was growing up underfoot in her kitchen. He began cooking at a young age and has always loved to spread the joy of good food to his friends and family. He was especially pleased when the French Consulate asked him to participate as one of the Vancouver restaurants for Goût de France.

We hope that you will join us on March 21 to celebrate good food and good friends in the French style.

PRV1809 Gout de France menu - web

Celebrating our Sweet 16

We’re turning 16, and like every young girl, we’re having a Sweet 16 party. Not only is the restaurant, turning 16, but several of our menu items have grown up right along with us. Sure, a few of them have gone through some changes over the years, but at the heart of it, they’re still the same today as they were when we first opened. As our gift to you for our birthday, we’re giving you 16% off the regular price of all our classic dinner dishes from February 20th through till the end of March. As an added bonus, for those of you who join us on February 20th, we’ll also give you 16% off on all bottles of wine – even the tap wines, and bin ends.

Dine well this Valentine’s Day

Dine Out Vancouver 2018

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 Special

Whether you’re starting your evening with dinner before heading out to a party, or looking for a place to ring in the new year, we welcome you to Provence. With the dining room all dressed up in white, and the chef’s selected favourites and new creations on the menu, there’s no better place to be on December 31st this year.

While you’re in the celebratory mood, why not have a glass (or bottle) of champagne?

With one of the most extensive champagne and sparkling lists in the city, you’re sure to find something that you’ll love. We know that a wine list like ours can be daunting, so we have two newly appointed floor sommeliers (Gabriel and Benoit) here to help you make the perfect wine selection. So, if you’re not sure which sparkling wine will pair best with that Beef Tenderloin and Lobster that you’ve been eying, just ask.

Please note that the TWB menu will not be available. Reservations will be taken in both Provence Marinaside and The Wine Bar.

View New Year’s Eve menu here

With the new year just around the corner, why wait, make your reservation now.

Whether you’re feeling a little under the weather or excited for the new year, we have you covered. Start the new year right with brunch from 10am to 3pm on January 1st. We have nine mimosa’s and six caesars (or bloody mary’s if you prefer) on our menu. Nothing sets the world right like a benedict and a cocktail. No reservations taken, so come on down and get your brunch on.

Chef’s Top Ten 2017 – Week Ten: Whole Mediterranean Fish

The Whole Mediterranean Fish is a regular feature on our menu, but it’s so much more than that. This dish has history; Chef Jean-Francis remembers making it with his mom using fennel grown in their garden when he was just a youngster growing up in Marseille. Now, half way across the world, Chef JF grows fennel in his own garden, and we use it here in the restaurant to make this dish.

With a name like Potato and Bacon Stacks, how can you go wrong? Potatoes and bacon stacked and served with blue cheese aioli just sounds like heaven to me, match it with a beer (I suggest the Original 16 Pale Ale.) and you’ve got it made. Follow that with a nice glass of sauvignon blanc to match your Mediterranean fish and you’ve got the makings of a new favourite meal.

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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 wine and peppercorn jus on our menu. You really can’t go wrong with a perfectly cooked steak with fries.

Returning to contribute to the Chef’s Top Ten is Chef Mohit. He has created a Pulled Pork Stuffed Eggplant Roll, served with smoked sour cream (How do you even do that?) and pickled vegetables. This dish hits all the flavor points. You’ll be sorry if you miss out, so make your reservation now!

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Chef’s Top Ten 2017 – Week Eight: Rack of Lamb

Lamb and mustard; I guess I always knew they were a good match. I just didn’t know how good until I started eating at Provence. We have Chef Jean-Francis’ famous Oven Roasted Rack of Lamb for you all week long. With its herb and Dijon crust, this has got the one of the most delightful versions of rack lamb around. It’s tangy, fresh and sweet in every bite, an I just can’t get enough. Maybe I shouldn’t tell you all about this, that way I can have it all for myself.

Chef Matt Ward looked to his Irish heritage for inspiration, and brought the potato to the forefront of his appetizer. To ensure that his Fingerling Potato Crisps fit within the French theme of the restaurant, they are topped with blue cheese, diced red and yellow peppers, and finished with a salsa verde yogurt drizzle, green onions, and virgin sauce. If you’re unclear of what this dish might entail, you’re not alone. I was a little unsure when I first heard about these Fingerling Potato Crisps too. Chef Matt put it into a term that we can all understand; nachos. I love nachos and I love potatoes! They’re perfect. If you’re thinking that nachos are a little too much like pub food, you’re in for a surprise. This dish is as upscale as any other on our menu.

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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, mussels, prawns, fish, and fingerling potatoes, is served with rouille, gruyere and crostini on the side; one of the heartiest dishes we serve.

Chef Matt has created his own appetizer to compliment the long list of ingredients in the Bouillabaisse; Soft Poached Egg with Red Onion Soubise, stuffed with smoked herring caviar and served with fingerling potato petals. They say a picture is worth a thousand words; I’m not sure that would cover the amount of words to describe how amazing this dish is. I’ll let the picture do all the talking for this one. Let me tell you this though; it’s delicious and well worth trying. I know I’ll be coming for dinner this week.

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Chef’s Top Ten 2017 – Week Six: Wild Mushroom Ravioli

Wild mushrooms, prawns, butter, wine – there’s really no need to say more about the entrée for week six of the Chef’s Top Ten at Provence.

Ok, maybe I should say a little more. Week Six brings us the Wild Mushroom Ravioli with Prawns. Raviolis stuffed with wild mushrooms, and served in a white wine butter sauce with fresh tomatoes topped with grilled wild prawns.

Before you dig into the ravioli, you NEED to try Chef Sheldon’s Pumpkin Soup. Chef Sheldon takes a classic fall dish to a new level; adding Salt Spring Island goat cheese mousse and Marcona almonds.

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