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.

JEAN-FRANCIS QUAGLIA
Executive Chef / Proprietor

Week 1
September 17 to September 23

Appetizer: Seared Tarragon Chicken Thigh
Entrée: Seared Lois Lake Steelhead
$37

Week 2
September 23 to September 30

Appetizer: Calamar Tartine
Entrée: Piparras Pepper Dusted Seared Local Albacore Tuna
$38

Week 3
October 1 to October 7

Appetizer: House Cured Steelhead Trout
Entrée: Seafood Linguini
$39

Week 4
October 8 to October 14

Appetizer: Pumpkin, Brie and Cranberry En Croûte
Entrée: Grilled Line Caught BC Halibut
$46

Week 5
October 15 to October 21

Appetizer: Ricotta Pansotti with Prawn and Bay Scallops
Entrée: SautéedWild Prawns Provençal
$38

Week 6
October 22 to October 28

Appetizer: House Cured Bacon and Lentil Soup
Entrée: Wild Mushroom Ravioli withPrawns
$43

Week 7
October 29 to November 4

Appetizer: Baby Beet Salad
Entrée: Bouillabaisse
$41

Week 8
November 5 to November 11

Appetizer: Confit Brussels Sprouts and Mascarpone Tarte
Entrée: Oven Roasted Rack of Lamb
$47

Week 9
November 12 to November 18

Appetizer: Nutmeg Seared Duck Breast
Entrée: AAA Canadian Beef Filet
$46

Week 10
November 19 to November 25

Appetizer: Warm Mushroom and Baby Kale Salad
Entrée: Fennel Infused Baked Whole Mediterranean Fish
$43

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.

SEARED TARRAGON CHICKEN THIGH
mushroom, chorizo and shallot slaw, tarragon aioli

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

Chef’s Top Ten 2018 – Week Two: Piparras Pepper Dusted Seared Local Albacore Tuna

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 sandwichbread baserbread platter or tartine, consists of two or more slices of bread with one or more food items on top.

CALAMAR TARTINE
tomato, chickpea, and chili sauce on harisssa grilled foccacia

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.

Chef’s Top Ten 2018 – Week Three: Seafood Linguini

Week three of the Chef’s Top Ten brings a dish from the earliest days of the now-defunct Provence Mediterranean Grill. The Seafood Linguini – sautéed clams, mussels, grilled fish, prawns, roasted garlic, and tomato sauce. Despite the apparent simplicity of pasta with tomato sauce and fish, it really does satisfy an itch that can sometimes be hard to scratch.

But let’s not get ahead of ourselves! We need to talk about the appetizer before we get too involved in the entrée. Sous Chef Florian brings us a House Cured Steelhead Trout with blinis and citrus crème fraiche for his third outing as a Top Ten contributor.

SEAFOOD LINGUINI
sautéed clams, mussels, grilled fish, prawns, roasted garlic, tomato sauce

Chef’s Top Ten 2018 – Week Four: Grilled Line Caught BC Halibut

You know it’s fall when the pumpkin and cranberries come out. In our 4thweek, Chef de Cuisine Sheldon has created an appetizer that might as well be Pumpkin Pie that you can have before dinner. I introduce to you Pumpkin, Brie and Cranberry en Croûte with white balsamic reduction.

GRILLED LINE CAUGHT BC HALIBUT
shaved zucchini, rainbow carrots, asparagus and shallot salad, fingerling potatoes, tomato and black garlic vinaigrette

Once you’ve finished your ‘appetizer’ you can move on to the always popular Line Caught BC Halibut. With the price for the halibut regularly at $41, you really can’t go wrong with this deal at $46 including the appetizer. For my money, I think that the chefs might be losing it with this much of a discount on a great meal.

Chef’s Top Ten 2018 – Week Five: Sautéed Wild Prawns Provençal

SHELDON MALOFF
Chef de Cuisine

I find the whole naming of pasta shapes confusing; for instance, do you know what shape Pansotti is? I know that for each shape, there is history, and a story, but sometimes I just want to order dinner. Lucky for me (and you) Chef de Cuisine Sheldon, did his research while he was creating the appetizer for week 5 of the Chef’s Top Ten. When I tasted the Ricotta Pansotti with Prawn and Bay Scallops in smoked bell pepper sauce I realized that heaven by any other name is still heaven, and I don’t care what you call my pasta.

We’ve been serving our Sautéed Wild Prawns Provençal for as long as I’ve been working at Provence with almost no change to the recipe. Even if we wanted to change this dish, I don’t think our guests (that’s you) would let us. This is most definitely one of those situations where the customer is right – but really, how can you go wrong when you cook prawns in butter, garlic and brandy?

SAUTÉED WILD PRAWNS PROVENÇAL
garlic, parsley, brandy, butter sauce, marinated tomatoes, seven grain rice, zucchini spaghetti

For the record, Pansotti are triangle shaped. That reminds me of the song Particle Man by They Might Be Giants. Have a listen… https://www.youtube.com/watch?v=vOLivyykLqk. Go Triangle Man!

Chef’s Top Ten 2018 – Week Six: Wild Mushroom Ravioli with Prawns

By the end of October, you might be feeling the winter blues, well we have the cure for that – House Cured Bacon and Lentil Soup with spiced yogurt and a lentil crisp. Top Ten rookie, Chef de Partie Yohannes is really making a splash with this one, watch for more from him in the future.

WILD MUSHROOM RAVIOLI WITH PRAWNS
white wine, butter sauce, garlic, fresh tomato, herbs

What goes great with bacon? Mushrooms and prawns of course! And what better way to get both mushrooms and prawns than in our Wild Mushroom Ravioli with Prawns? Round out your meal with a glass of Pinot Noir, and you’ve got an almost perfect evening. The only thing that could make it better is a little something sweet from our dessert menu.

Chef’s Top Ten 2018 – Week Seven: Bouillabaisse

YOHANNES RETA
Chef de Partie

For the 7th week in our Top Ten, Chef de Partie Yohannes has given us a great Baby Beet Salad with herb whipped goat cheese, sorel, and orange vinaigrette. A trio of classic flavours, but like the power rangers, their combined power is greater than their individual parts.

BOUILLABAISSE
west coast style, prawns, scallops, mussels, clams, fish, fingerling potatoes, gruyère et la rouille

After the sweet, earthy flavours of beets and goat cheese, Chef Jean-Francis’ bold fishy Bouillabaisse is an obvious choice. While Chef Jean-Francis doesn’t use the most traditional varieties of fish, many guests (most notably my mom) have commented that this is the best version of a bouillabaisse they’ve had outside of France. Why not drop by the restaurant and see what they hype is all about?

Chef’s Top Ten 2018 – Week Eight: Oven Roasted Rack Of Lamb

JONATHON PEAT
Chef de Partie

Making his debut appearance in the Chef’s Top Ten, Jonathon has created an amazing dish that compliments the fall weather perfectly – Confit Brussels Sprouts and Mascarpone Tarte with beet root salad and pesto vinaigrette. I know brussels sprouts sometimes get a bad rap, but you really can’t go wrong when you add mascarpone.

Follow the creaminess of the brussels sprout tarte with the earthiness of the Oven Roasted Rack of Lamb and you’ve got a winning combination. The only thing missing is a big bold glass of red wine.

Book a table now!

OVEN ROASTED RACK OF LAMB
crusted with dijon and fresh herbs, market vegetables

Chef’s Top Ten 2018 – Week Nine: AAA Canadian Beef Filet

ANTHONY OH
Chef de Partie

New to the scene at Provence, Chef de Partie Anthony is making waves in the kitchen. You know what else makes waves? Ducks… ducks make waves, you know, when they swim. Anthony though makes a Nutmeg Seared Duck Breast with butternut squash purée, roasted acorn squash, and apple vinaigrette. This is our week 9 appetizer, which is a coincidence, since ducks are my 9thfavourite water fowl – right after the blue heron and before the pink flamingo. It’s odd that I shared that with you, but there you have it.

Now that we’re finished talking about birds, let’s talk about cows. One of the most popular dishes for the Top Ten is our AAA Canadian Beef Filet. At just $43 including an appetizer, it’s a pretty great deal, so I can see why it’s so popular. Don’t delay, make your reservation today to take advantage of this opportunity.