Chef’s Top Ten 2018 – Week Ten: Fennel Infused Baked Whole Mediterranean Fish

When I think of winter vegetables, kale is often one of the first things to come to mind for me. And one of my favourite things to match with kale is mushrooms. So now we have kale and mushrooms, can anybody guess what the next ingredient is going to be? It has to be bacon, which according to people on the internet is pretty much the best thing ever. Now that we have kale, bacon, and mushrooms I think we need to make a salad. And thus is born Sous Chef Florian’s Top Ten creation – Warm Mushroom and Baby Kale salad with crispy maple bacon. That’s a winner in my book.

WARM MUSHROOM AND BABY KALE SALAD
crispy maple bacon

Another great dish with flavours that I find perfect for cool winter weather is the Fennel Infused Baked Whole Mediterranean Fish. Served with sautéed vegetables and seven grain rice, the whole fish has very homey and comforting presence that just makes you feel good on a cold winter night.

Heirloom Tomato 2018 Extended

We’ve had a great heirloom tomato season this year, and it looks like we’re going to be able to continue serving our tomato menu well into September.

TOMATO AND NECTARINE SALAD
whole grilled Argentinian prawns, red onion, fresh basil, sherry vinaigrette

If you haven’t joined us for tomato month yet, what are you waiting for? If you have come in and enjoyed this amazing fruit masquerading as a vegetable, there’s still time to come down to try something new featuring this most versatile fruit.

Come back here and leave a comment to let us know what your favourite tomato dish is.

PRV1823-heirloom-tomatoes-menu-web

Heirloom Tomatoes 2018

We’re wrapping up our lobster menu for another year, but don’t worry, we always have fresh Atlantic Lobster on the menu.

For the month of August, we’ll be serving everyone’s favourite imposter vegetable, the ever-versatile tomato. Most of us know that the tomato is a fruit, but it always seems to masquerade as a vegetable. The tomato is as at home with berries as it is with lettuce, there seems to be no end to the things you can do with a tomato.

BROWN BUTTER POACHED CHICKEN BALLOTINE
sundried tomato and marcona almond pesto,
heirloom tomato wedges, orzo, tomato compote

This year, Chef’s Jean-Francis and Sheldon have updated some of the most popular dishes from past tomato menus and created some new dishes.

My new personal favourite this year is the Brown Butter Poached Chicken Ballotine. Check out the full menu below, and let us know what you’re most excited about in the comments.

PRV1823-heirloom-tomatoes-menu-web

Atlantic Lobster 2018

We’ve closed the books on another amazing BC Spot Prawn season. It was great to see so many of you out to enjoy the bounty of BC’s coastal waters. If you didn’t make it out this season, mark your calendar for next May when we’ll do it all again. Until then, we’re looking forward to bringing you some amazing dishes featuring Atlantic Lobster.

BASQUE STYLE ROASTED LOBSTER

BASQUE STYLE ROASTED LOBSTER

Chefs Jean-Francis and Sheldon have really outdone themselves this year. Choose from a new take on the Chilled Lobster Salad that we’ve done in the past or the Basque Style Roasted Lobster which is my personal favourite on the menu for 2018. Of course, no meal is complete without something sweet to finish, so take your pick from our full dessert menu, or go with the Cassis Stewed BC Rhubarb and Crème Anglaise that’s listed on the Atlantic Lobster menu. See the full menu below, at just $67 per person for the full 3-course menu, and an optional Rosé wine pairing at $40/person (also available in petite size for just $25 per person) we’re sure to be busy, so don’t wait to book your table. The Atlantic Lobster menu is available from July 3 through July 31 for dinner.

Provence Marinaside Atlantic Lobster Menu 2018

BC Spot Prawns are on the menu

At Provence, summer weather always means a new menu with great new seafood options, and in May we get fresh BC Spot Prawns. This year, Chef’s Jean-Francis and Sheldon (with their team) have created something really special. Combining a few of their favourite BC Spot Prawn dishes from years past with some new ideas, we’re sure you’ll find something you love. Spot Prawn season this year is set to open in mid-May, so we plan to begin offering our Spot Prawn menu on May 15. Please note that dates are subjective and may change depending on the availability of BC Spot Prawns. Don’t wait to visit for your BC Spot Prawn menu as the season can end suddenly.

Don’t forget that this year’s Spot Prawn Festival is on May 12, 2018, at Granville Island, just a short ferry (www.granvilleislandferries.bc.ca) ride from us. Visit www.spotprawnfestival.com for all the details on the event.

SPRING 2018 SPOT PRAWN

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.