Provence Marinaside News and Events

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 […]

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, […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

Chef’s Top Ten 2017 Menu

Do you ever find yourself sitting in a restaurant looking at the menu, thinking “I always order the same thing, I should try something new.” And then you end up ordering your favourite dish, like you have a thousand times before? I do it, and it’s not a bad thing. Research (and I use the […]

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. 

Jazz Notes This September

This September Adam Rohrlick and Hip Pocket Quartet will continue to play a great mix of smooth Jazz, blues, and contemporary instrumentals from 6:00pm to 9:00pm.

EARTHWISE SOCIETY’S 6TH ANNUAL HEIRLOOM TOMATO FEST

Join Chef Jean-Francis at Earthwise Society’s 6th Annual Heirloom Tomato Fest. Located at the Earthwise Garden on August 20th at 1:00p, Chef Jean-Francis will demonstrate how to make one of his favourite dishes from our Heirloom Tomato menu – the Tomato and Nectarine Salad with whole grilled Argentinian prawns, red onion, fresh basil, and sherry vinaigrette. Get there early to see all the chef’s in action.

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Provence Vancouver
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3 days ago

Provence Vancouver

'Novinophobia' (noun) - The fear of running out of wine. 🍷 Stop by today and we will ensure you never have that fear again.

#yvrwines #topvancouverrestaurants #vancitywine
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4 days ago

Provence Vancouver

Too few people understand what a really good sandwich should taste like... but we aren't one of those people.

Stop by for lunch today and try one of our gourmet paninis; grilled chicken and upperbench brie, grilled steelhead or vegetarian. Available between 11:30am-3pm

#vancouverlunch #vancityfood #topvancouverrestaurants
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5 days ago

Provence Vancouver

Chef's Top Ten: Week 4

You know it’s fall when the pumpkin and cranberries come out. In our 4th week, 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. Once you’ve finished your ‘appetizer’ you can move on to the always popular Line Caught BC Halibut.

#tasteofyaletown #chefstopten #vancouverdinner #vancouverrestaurants
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6 days ago

Provence Vancouver

It's mid-way through the week, forget cooking tonight. Join us for dinner tonight and we won't ask you to lift a finger... only a knife and fork. 🍴 Dinner is served 5pm-10pm daily! Call us to make a reservation.

#humpdaytreat #vancouverdinner #vancouverrestaurants
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