Atlantic Lobster 2019

July is lobster month at Provence, and this year we’ve got an extra special menu from Chef’s Jean-Francis and Sheldon featuring one of our favourite crustaceans. The Chefs have brought back a few of the most popular dishes from previous year’s lobster menus, and created a few new dishes for this year.

BC Spot Prawns Are In Season at Provence Marinaside

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.

Sea Change – Poisson d’Avril 2019

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.

La Table En Provence 2019

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 2019

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 2019

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 Special

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.**
PRV1837 new years eve 2019 menu-1
PRV1837 new years eve 2019 menu-2

Chef’s Top Ten 2018

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.

Executive Chef / Proprietor

Week 1
September 17 to September 23

Appetizer: Seared Tarragon Chicken Thigh
Entrée: Seared Lois Lake Steelhead

Week 2
September 23 to September 30

Appetizer: Calamar Tartine
Entrée: Piparras Pepper Dusted Seared Local Albacore Tuna

Week 3
October 1 to October 7

Appetizer: House Cured Steelhead Trout
Entrée: Seafood Linguini

Week 4
October 8 to October 14

Appetizer: Pumpkin, Brie and Cranberry En Croûte
Entrée: Grilled Line Caught BC Halibut

Week 5
October 15 to October 21

Appetizer: Ricotta Pansotti with Prawn and Bay Scallops
Entrée: SautéedWild Prawns Provençal

Week 6
October 22 to October 28

Appetizer: House Cured Bacon and Lentil Soup
Entrée: Wild Mushroom Ravioli withPrawns

Week 7
October 29 to November 4

Appetizer: Baby Beet Salad
Entrée: Bouillabaisse

Week 8
November 5 to November 11

Appetizer: Confit Brussels Sprouts and Mascarpone Tarte
Entrée: Oven Roasted Rack of Lamb

Week 9
November 12 to November 18

Appetizer: Nutmeg Seared Duck Breast
Entrée: AAA Canadian Beef Filet

Week 10
November 19 to November 25

Appetizer: Warm Mushroom and Baby Kale Salad
Entrée: Fennel Infused Baked Whole Mediterranean Fish

Chef’s Top Ten 2018 – Week One: Lois Lake Steelhead

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.

mushroom, chorizo and shallot slaw, tarragon aioli

Don’t delay, make your reservation today to take advantage of this limited time opportunity.