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 ain’t broke. In fact, many of our guests would agree that ours is the best version of this dish that they’ve encountered.

Chef de Cuisine Sheldon Maloff starts this weeks menu with his Rabbit Vol-au-vent. At its heart, the vol-auvent is a French version of a meat pie. Made with puff pastry, and typically stuffed with savoury ingredients, although Wikipedia says they can also be sweet (read more here). Sheldon fills his with rabbit and chanterelle mushrooms and serves it with a frisée salad. Clean, simple and just what the chef ordered (Who cares what the doctor has to say when it comes to dinner?) as the weather cools, and fall arrives in earnest.

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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 of the richest and most satisfying dishes you will want to try. As an added bonus, the recipe is in Chef’s Jean-Francis and Alessandra’s cookbook New World Provence: Modern French Cooking for Friends and Family, published back in 2007, and available for purchase at the Provence Marinaside, or at

If you are considering joining us for the Prawns Provençal, you’ll want to know about Chef Florian’s appetizer – Mediterranean Vegetable and Bacon Terrine. He has steered away from the traditional approach, using layers of Mediterranean vegetables rather than the typical forcemeat that you would expect to find in a terrine. Not wanting to shake off his roots entirely, Chef Florian also incorporates bacon for a modern approach. A great dish on its own, but even better when it is followed by Chef JeanFrancis’ Prawns Provençal.

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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 with a warm vegetable salad, salsa verde and micro basil, the sour and slightly bitter grapefruit really brings this dish to life.

Florian Helbling returns again this season to bring you Smoked Steelhead Rillettes. The decision to use steelhead in his rillettes is a departure from the traditional pork; just one of the reasons why Florian is quietly making a name for himself among the chefs and cooks of Vancouver’s restaurant scene. You don’t want to miss this opportunity to try these two dishes together. Not a fan of fish, don’t worry, we’re serving lamb in week 8, and beef in week 9.

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Chef’s Top Ten 2017 – Week Two: Local Albacore Tuna

Hot on the heels of last week’s top ten dish, comes a favourite of Chef de Cuisine Sheldon Maloff – Olive Oil Poached Local Albacore Tuna. Chef’s Sheldon and Jean-Francis are serving the tuna with shishito peppers, gem tomatoes, fennel, fingerling potatoes, Moroccan olives and brown garlic infused olive oil. The mild to medium spice of the shishito pepper is an excellent counterpoint to the richness of the tuna and brown butter, while the liquorice flavor from the fennel is like a blanket that wraps it all together. The acidity of the gem tomatoes cuts through it all to leave your mouth feeling fresh.

This week, Samira has created a Kampachi Escabeche; inspired from our exclusive Kampachi menu back in June of this year. Kampachi can sometimes be mistaken for tuna, and is often used as a substitute. Some people may even have unknowingly eaten Kampachi believing it to be tuna. Why not take this opportunity to try both tuna and Kampachi and see if you can tell the difference?

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Chef’s Top Ten 2017 – Week One: Lois Lake Steelhead

It’s finally here… Chef’s Top Ten 2017!

Summer’s winding down, and fall has begun to arrive in earnest. Join us from September 18th to 24th for the first week of the Chef’s Top Ten. Try the always popular Lois Lake Steelhead, served with sautéed baby spinach, shallots and a tri-colour potato terrine with dill yogurt sauce. New menus for the cooler weather are just around the corner, so this may be one of your last chances to enjoy this incarnation of the steelhead; one of Chef Jean-Francis’ favourite ingredients to work with.

As if the steelhead alone wasn’t enough, we’ve also got an excellent appetizer created by our own Chef Chmani Samira. Chef Samira is an integral part of our team; a real talent in the kitchen and has earned this chance to show off. Chef Samira has created a Granny Smith Apple and Crab Roulade with a coriander tarte gelée that is sure to impress even the pickiest foodie.

See you soon at Provence! Who knows… maybe the nice weather will hold out long enough for you to get one more patio meal in before the rains start and fall really hits us.

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J’ai Mal Aux Cheveux (Breakfast Happy Hour)

We’ve all had one of those mornings where it seems like the day has already gotten ahead of you before you’ve even had breakfast. Well, Provence has the cure for that, we’d like to introduce you to J’ai Mal Aux Cheveux. “What the heck does that even mean?” you ask… literally, it means “I have a hair problem”.

According to Chef Jean-Francis, it’s about as close to having a hangover as the French get. That’s great, but what is it? Simply put, it’s happy hour for breakfast. So, if you’ve woken up with bad hair, and feel the need for some hair of the dog that bit you, drop by from Monday to Friday and see us for some great breakfast, and a cocktail to set things right.

Available Monday to Friday from 9:00am to 11:00am.

Heirloom Tomato

The heirloom tomato has come a long way from its humble beginnings in European culture when the British thought it was a beautiful but poisonous plant, to today where we celebrate it as a staple of the kitchen. At Provence, we choose to honour the tomato during the month of August by creating a prix fixe menu using as many varieties and preparation methods as we can to thrill your taste buds for only $56 with an optional wine pairing ($25) created by Wine Director Joshua Carlson in collaboration with Chef’s Jean-Francis Quaglia and Sheldon Maloff.

Our menu begins with your choice of an Heirloom Tomato Gazpacho with grilled artichoke confit and Nostralla cheese, a Tomato and Nectarine Salad with whole grilled Argentinian prawns, red onion, fresh basil and a sherry vinaigrette, or the Provence classic Alessandra’s Tomato Tarte Provençal with Dijon mustard, Nicoise olives, extra virgin olive oil and fresh basil. You can’t go wrong with any of these fresh and delicious dishes to start your meal.

Once you’ve whet your appetite, it’s time to move on to one of the three entrées. Choose from Garlic Rubbed Lamb Sirloin with a sunflower sprout and tomato salad, Tomato Risotto with Wild Mexican Prawns and Hokkaido Scallops, or Grilled Halibut with Smoked Tomato Vinaigrette.

Of course, no meal would be complete without a little something sweet to finish, so take your pick from our dessert menu and sit back and enjoy the last of the summer sunshine that brings us the sweet acidic beauty that is the tomato.

View the full menu and make your reservation’s now for this great experience.

Atlantic Lobster

Homarus Americanus, Atlantic Lobster, or Canadian Lobster – whatever you call it, you can’t deny that lobster is a delicacy that can’t be compared to anything else. The month of July is Lobster Fest at Provence, and we have a great 3 course menu ($62) with optional wine or petit wine pairings ($26/$16) so that you can experience the joy that is lobster.

While the lobsters may come from the Atlantic Ocean, the preparation is all French. To start, enjoy the Lobster Salad, chilled lobster meat with pea sprouts, fresh peas and pea purée dressed with a champagne and honey vinaigrette and lobster oil. Or Baked Lobster Thermidor with a creamy Dijon, shallot and mushroom sauce topped with Emmenthal cheese if you prefer something richer.

We’re not finished with your taste buds yet though, now it’s time to move on to the main course – with three dishes to choose from, there’s something there for everybody. The Whole Atlantic Lobster served steamed, Provençal or sautéed with seasonal vegetables is famed on the Provence dinner menu and you can’t go wrong with this dish. If you come to Provence often and want to try something different, why not have the Whole Lobster Gratin served with smoked tomato, corn, wilted spinach and forbidden rice. For those who want to experience a coast to coast seafood experience, there’s the Grilled Sockeye Salmon with Butter Poached Lobster made with lobster from the east coast and salmon from the west coast accompanied by gem tomatoes, bell peppers and saffron risotto.

For dessert, we’ve got BC Strawberry and Rhubarb Shortcake with basil agave Chantilly for a bit of a twist on a classic dish.

View the full menu and make your reservation’s now for this great experience.


Kampachi, a type of Jack Fish has long been a staple of Japanese cuisine going by the name Hamachi. In recent years, it has become quite popular in both Australia and Europe, and now it’s making its way to Canada through the kitchen at Provence Marinaside. Chef de Cuisine Sheldon Maloff and Sous Chef Mohit Chauhan have created an exceptional menu featuring this fish with a clean rich and slightly nutty flavour.

For your first course, you will enjoy a Kampachi Carpaccio with pressed cucumber, roma tomato confit and micro radish sprouts. With the spicy flavor of the radish sprouts and the fresh cool texture of the Kampachi, this dish will appeal to the Vancouverites appetite for good sashimi.

After the cool freshness of your first course, you’ll move on to a Seared Kampachi with forbidden rice, English peas, piquillo peppers and arugula, all topped with pickled scallions and finished with citrus and tarragon infused olive oil. As tasty cooked as it is raw, you’re sure to be delighted by the rich meatiness of this fish.

Round out your meal with a selection from our dessert menu and delight in the Vancouver summer – perhaps an after-dinner stroll along the seawall is in order.

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BC Spot Prawns on High Alert

With the warming weather comes the new season of seafood – at Provence, that means the return of fresh BC spot prawns. As in previous years, the BC spot prawn harvest is closely monitored and starts and ends suddenly. Be sure to pay attention to our newsletters (signup here) to make sure you don’t miss out on this mouthwatering menu.

We have a couple of new dishes this year that everyone is excited about. Start your meal off with the cool and refreshing Cucumber Gazpacho ($15) with poached BC spot prawns, watercress and a cucumber lime relish. Alternatively, you could stick with the Yellow Campari Tomato Salad ($15) with grilled BC spot prawns, which was on the menu last season, but has had some updates to keep it fresh and exciting.

Since you can never have enough BC spot prawns you should be more than ready to move on to the main course where you will be able to choose from three different BC spot prawn dishes. New this season is the BC Spot Prawn Poêle ($45) (which is essentially fresh juicy prawns that have been poached in brown butter) served with shaved rainbow carrots and bamboo rice – all this is topped with crispy BC spot prawn heads. Don’t be frightened by the prawn heads, they’re a delicacy in Japan, and we’re sure you’ll enjoy them too. Not only does the spring bring BC spot Prawns, it also brings local halibut. We’ve paired these two great items to create an exquisite duo – Halibut and BC Spot Prawns ($45) served with snow pea sprouts, potato fondant, and a light bisque. But, probably our most popular BC spot prawn dish is the BC Spot Prawn Duo ($45) consisting of both grilled and Provençal style prawns with tagliatelle and zucchini ribbons tossed in olive oil. You can’t go wrong no matter which choice you make.

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Don’t forget that this year’s Spot Prawn Festival is on May 13 at Granville Island, just a short ferry ride from us. Visit for all the details on the event.