Chef’s Top Ten 2018 – Week Six: Wild Mushroom Ravioli with Prawns

By the end of October, you might be feeling the winter blues, well we have the cure for that – House Cured Bacon and Lentil Soup with spiced yogurt and a lentil crisp. Top Ten rookie, Chef de Partie Yohannes is really making a splash with this one, watch for more from him in the future.

white wine, butter sauce, garlic, fresh tomato, herbs

What goes great with bacon? Mushrooms and prawns of course! And what better way to get both mushrooms and prawns than in our Wild Mushroom Ravioli with Prawns? Round out your meal with a glass of Pinot Noir, and you’ve got an almost perfect evening. The only thing that could make it better is a little something sweet from our dessert menu.

Chef’s Top Ten 2018 – Week Seven: Bouillabaisse

Chef de Partie

For the 7th week in our Top Ten, Chef de Partie Yohannes has given us a great Baby Beet Salad with herb whipped goat cheese, sorel, and orange vinaigrette. A trio of classic flavours, but like the power rangers, their combined power is greater than their individual parts.

west coast style, prawns, scallops, mussels, clams, fish, fingerling potatoes, gruyère et la rouille

After the sweet, earthy flavours of beets and goat cheese, Chef Jean-Francis’ bold fishy Bouillabaisse is an obvious choice. While Chef Jean-Francis doesn’t use the most traditional varieties of fish, many guests (most notably my mom) have commented that this is the best version of a bouillabaisse they’ve had outside of France. Why not drop by the restaurant and see what they hype is all about?

Chef’s Top Ten 2018 – Week Eight: Oven Roasted Rack Of Lamb

Chef de Partie

Making his debut appearance in the Chef’s Top Ten, Jonathon has created an amazing dish that compliments the fall weather perfectly – Confit Brussels Sprouts and Mascarpone Tarte with beet root salad and pesto vinaigrette. I know brussels sprouts sometimes get a bad rap, but you really can’t go wrong when you add mascarpone.

Follow the creaminess of the brussels sprout tarte with the earthiness of the Oven Roasted Rack of Lamb and you’ve got a winning combination. The only thing missing is a big bold glass of red wine.

Book a table now!

crusted with dijon and fresh herbs, market vegetables

Chef’s Top Ten 2018 – Week Nine: AAA Canadian Beef Filet

Chef de Partie

New to the scene at Provence, Chef de Partie Anthony is making waves in the kitchen. You know what else makes waves? Ducks… ducks make waves, you know, when they swim. Anthony though makes a Nutmeg Seared Duck Breast with butternut squash purée, roasted acorn squash, and apple vinaigrette. This is our week 9 appetizer, which is a coincidence, since ducks are my 9thfavourite water fowl – right after the blue heron and before the pink flamingo. It’s odd that I shared that with you, but there you have it.

Now that we’re finished talking about birds, let’s talk about cows. One of the most popular dishes for the Top Ten is our AAA Canadian Beef Filet. At just $43 including an appetizer, it’s a pretty great deal, so I can see why it’s so popular. Don’t delay, make your reservation today to take advantage of this opportunity.

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.

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.

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.


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.

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.


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.



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 ( ride from us. Visit for all the details on the event.


Goût de France 2018

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