Big things are happening at Provence this month…

SEARED AHI TUNA>br>crispy shallots, sautéed bell peppers, forbidden rice, warm wild mushroom and espellete vinaigrette

SEARED AHI TUNA

crispy shallots, sautéed bell peppers, forbidden rice, warm wild mushroom and espellete vinaigrette

After more than 17 years in Yaletown, Provence Restaurants is pleased to announce our next big adventure.Chef Jean-Francis and family have decided to pack up shop in Vancouver, and move to Fort McMurray Alberta. Over the next few months we will be working to meticulously recreate both The Wine Barand Provence Marinasideexactly as they are here. Many of our long term staff have made the decision to follow, as this is an opportunity to really bring something exciting to this booming town.

Our goal is to open after the spring thaw so that we can capitalize on the short northern summer. We will continue to operate as usual through the month of April, with April 31stbeing our last service day in Yaletown, after which we as a team will focus our efforts on preparing for our new adventure.

For those who wish to visit us in Fort Mac, we welcome you to join us for breakfast, lunch, dinner, and tappy hour May 1stonward. Please bring your April dining receipt to receive a complimentary glass of Prosecco when dining at our new Wood Buffalo location. We think it will be well worth the trip for the plethora of on tap wines, incredible food, and exceptional service that you’ve grown used to.

We hope you’ve realized the date on which we published this, and what that might mean… Poisson d’Avril is back. Please join us all through April for our traditional Poisson d’Avril menu, and know that we’re not going anywhere any time soon. We’ve got an exciting menu created by Chef’s Jean-Francis and Sheldon with wine parings by Wine Director Joshua Carlson.

And, just like last year, we’ll be playing our fun little fishing game with both great and not so great prizes.

April Fools, come get some fish!

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