Learn the how to’s from our chefs

New World Provence Cook Book Gift

The kitchen is the heart of the home and to make sure yours is too, we are gifting our New World Provence Cook Book for every $100 Gift Certificate purchased during this month of December.*

Gather your loved ones this season, enjoy our stories and try our recipes, as we guide you through the steps of French Mediterranean Cuisine. You’ll be the pièce de résistance as you share your knowledge and skills to create a culinary experience that will be unforgettable.


* This offer is not available online – please visit us at 1177 Marinaside Crescent to take advantage of this promotion.

* Gift certificates are not valid on the date of purchase.

How to make our Bouillabaisse

Do you want to know the secret to our Bouillabaisse? Our very own Chef Sheldon gave CTV News a live demo and the tips and tricks on how to make this traditional and most loved Bouillabaisse. Watch the video below.

If you prefer us to make it for you, come into Provence Marinaside, as we’re offering it on our current Taste of Yaletown menu, with your choice of appetizer and dessert for just $45.

Offer ends Thursday 29 October 2015.

How to Make a Tomato and Nectarine Salad

Do you want to enjoy summer everyday?  You can with this simple dish as bright as the summer’s sun.

Watch as Chef J-F shows us how to make a quick and juicy Tomato and Nectarine Salad with grilled Scallops that will melt in your mouth. 

See recipe below.

Tomato and Nectarine Salad

1 heirloom tomato, cut in 1/8
1 nectarine, cut in 1/8
1/4 red onion, thinly sliced
fresh basil
freshly ground black pepper to taste
8 pieces of scallop
1 cup of sherry vinaigrette (see below for the recipe)

  1. In a bowl, mix tomatoes, nectarines, red onion and fresh basil with sherry vinaigrette.
  2. Set aside to marinate for 1–2 hours.
  3. Before serving, slightly grill scallops to cook or leave raw, if desired
  4. Plate and drizzle with some extra virgin olive oil and enjoy!

Makes 2 servings.

Sherry Vinaigrette

3 tbsp Dijon mustard
1/2 cup Sherry vinegar
1 cup Extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

  1. Whisk oil, vinegar, and mustard in a serving bowl until well combined.
  2. Season to taste and serve.

Makes approx. 1 1⁄2 cups.
Can be s
tored in
refrigerator for up to 2 weeks.

How To Cook Lobster Provençal

Lobster Provençal is a whole Atlantic Lobster roasted in the oven with house made Virgin Sauce. The Virgin Sauce was created by Chef JF exclusive to Provence Marinaside, as it contains all the “virgin” ingredients of the South of FranceIt is light, fresh and versatile with flavours emphasised by extra virgin olive oil to complement many dishes including the Lobster Provencal.

Ready to entertain your guests with this simple delicacy? Watch to see Chef JF show us how to make Lobster Provençal. 

See recipe below.

Lobster Provençal

4 lobsters cut in ½ and clean (ask your seafood store)
4 tbsp butter
2 tbsp garlic, chopped
salt to taste
freshly ground black pepper to taste
½ cup white wine
1 cup of virgin sauce (see below for the recipe)
½ lemon, sliced in quarters
¼ cup fresh herbs, chopped

  1. Place lobsters in a roasting pan.
  2. Add butter, garlic, virgin sauce, lemon slices, salt and pepper to taste.
  3. Roasted for about 10 to 14 min in the oven at 450ºC.
  4. Take out, deglaze with white wine and slightly reduce.
  5. Add fresh herbs and serve.

Makes 4 servings.

Virgin Sauce

4 tbsp extra virgin olive oil
4 medium tomatoes, diced small
5 fresh basil leaves, julienned
2 cloves garlic
1 lemon, juiced
salt, to taste
freshly ground black pepper, to taste

  1. In a bowl, mix all ingredients until well combined.
  2. Season with salt and pepper serve.  

Makes approx. 1 1⁄2 cups.
Can be s
tored in refrigerator for up to 3 days.

How to make a Lobster Salad

Last week on Global’s Noon News, Chef Alessandra Quaglia and Chef Sheldon Maloff showed us how to make Provence’s Lobster Salad. Here’s the clip and recipe so you can try it at home.

Makes 4 servings


Large pot of heavily salted water, with lid
2 whole live lobsters
Large pot of ice water
8 asparagus spears
1 large heirloom tomato
Salt and pepper to taste
Champagne vinaigrette (see recipe below)

  1. Cover and bring the pot of salted water to a boil.
  2. When the water is boiling drop in the lobsters, cover, and cook for 7 minutes.
  3. Immediately remove the lobsters and plunge them into the ice-water bath.
  4. Let them cool for 15 minutes.
  5. Remove from ice-bath, drain and cut each lobster in half. Set aside.
  6. Lightly blanch asparagus in boiling salted water and then quickly place into ice-bath to stop the cooking.
  7. Remove from ice-bath and drain.
  8. For each serving you will use 2 asparagus spears. Chop each spear into 6 pieces and set aside.
  9. Slice the heirloom tomato into quarters and then thinly slice each quarter.
  10. For each serving, arrange one quarter of the tomato slices on a plate and season lightly with salt and pepper.
  11. Arrange 12 of the asparagus pieces on and around the tomatoes.
  12. Place a half lobster on top of the tomatoes, cut side up.
  13. Drizzle each lobster half with some of the vinaigrette and some on the side of the tomatoes.
Champagne Vinaigrette

1 cup good extra virgin olive oil
3 tbsp champagne vinegar
2 tsp clear, liquid honey
1 tsp dijon mustard
1 pinch salt

  1. Place all the ingredients in a bowl and whisk together or place in a glass jar with a lid and shake to emulsify.

Show us how your Lobster Salad turns out!

Post a photo or 15 second video of your Lobster Salad on Instagram or Twitter and tag #ProvenceVancity.
Follow us @ProvenceVancity first, so we can find you!

How to Make Spot Prawns a la Provençal

Watch as Chef Jean-Francis shows us how to make a perfect Spot Prawns a la Provençal.

Ready to try your own hand at the flambe? The recipe is posted below:


16 fresh whole BC Spot Prawns, peeled or unpeeled, if you prefer
1 tbsp olive oil
1 tbsp butter
1 tbsp garlic, chopped
salt to taste
freshly ground black pepper to taste
1/8 cup brandy
1/8 cup fresh parsley, chopped
1 tsp freshly squeezed lemon juice


  1. In a large sauté pan on medium-high, heat 1 tbsp oil and 1 tbsp butter. Add 1 tbsp garlic and sauté for 1 minute. Increase heat to high, add the prawns, season with salt and pepper, and sauté for 2 minutes on each side until they turn just pink—do not overcook. Then, to flambé with brandy: with one hand, remove pan from heat and with the other hand, pour in your brandy.
  2. Quickly bring pan back to the heat (see note). If you have a gas stove, carefully tilt pan toward flame and it will flambé automatically; if you have an electric stove, light a match and carefully put the flame close to the pan to allow it to catch fire. Let flames dissipate on their own.
  3. Sprinkle with parsley over prawns, drizzle with lemon juice, and stir to combine, then transfer to a serving platter. Repeat process with remaining ingredients.

Makes 2 servings.


If pan is not hot enough, the brandy will not ignite, so make sure the pan gets nice and hot. This dish can also be served as an appetizer; guests will love to watch them being prepared, then love to nibble on them!


What’s the best way to peel prawns? Watch here, as Chef J-F shows you how.

How To Peel A Spot Prawn

If you have ever held back from eating this delicacy because you weren’t quite sure how to peel them, this video is for you. Watch as Chef JF shows us the proper way to peel a Wild BC Spot Prawn.