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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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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 term research loosely) suggests that this behavior is quite common, with most people going to the same restaurant over and over, ordering the same thing. For 10 weeks this fall, you can and you should visit us regularly at Provence Marinaside because the Chef’s Top Ten is back, and you don’t want to miss out.

We’re giving some of our up-and-coming chefs and cooks a chance to flex their culinary muscles by creating an appetizer to compliment the weekly star of the show. See below the complete schedule of entrées and their accompanying appetizer. Click on each week for more information.

Week 1: September 18 – September 24
Appetizer: Granny Smith Apple and Crab Roulade
Entrée: Seared Lois Lake Steelhead

Week 2: September 25 – October 1
Appetizer: Kampachi Escabeche
Entrée: Olive Oil Poached Local Albacore Tuna

Week 3: October 2 – October 8
Appetizer: Smoked Steelhead Rillettes
Entrée: Grilled Pacific Halibut 

Week 4: October 9 – October 15
Appetizer: Mediterannean Vegetable and Bacon Terrine
Entrée: Sautéed Wild Prawns Provençal 

Week 5: October 16 – October 22
Appetizer: Rabbit Vol-au-vent
Entrée: Seafood Linguine

Week 6: October 23 – October 29
Appetizer: Pumpkin Soup
Entrée: Wild Mushroom Ravioli with Prawns 

Week 7: October 30 – November 5
Appetizer: Soft Poached Egg with Red Onion Soubise
Entrée: Bouillabaisse 

Week 8: November 6 – November 12
Appetizer: Fingerling Potato Crisps
Entrée: Oven Roasted Rack of Lamb 

Week 9: November 13 – November 19
Appetizer: Pulled Pork Stuffed Eggplant Roll
Entrée: AAA Canadian Beef Filet 

 Week 10: November 20 – November 26
Appetizer: Potato and Bacon Stacks
Entrée: Whole Mediterranean Fish

Chef’s Top Ten Week Ten

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Nine

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Eight

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Seven

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Six

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Five

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Four

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Three

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff