Provence’s Tour D’Amour Valentine Dinner a Tour de Force

The French know a thing or two about romance and the art of seduction; so who better to create the ultimate Valentine’s Day dinner than Chef Jean-Francis Quaglia of Provence Marinaside. Chef Jean-Francis understands the power of food to fan the flames of love. In fact he met, and courted, his wife and business partner Alessandra, over food when she was doing a stage at the restaurant where he worked – the Michelin-starred Hôtel Negresco in Nice.

Fast forward to present day and Chef Jean-Francis and Provence’s Chef de Cuisine Sheldon Maloff have designed a ‘tour de force’ seven-course Tour D’Amour Dinner sure to capture the heart of your beloved. Of course any French dinner must include wine. The job of pairing a dinner such as this with the right wines to complement its flavours was a project eagerly embraced by Wine Director Joshua Carlson. Not content with one pairing as Provence boasts one of the largest wine selections in western Canada, Carlson has curated three different pairings – BC, French and the most romantic of all, a Champagne wine pairing. This way, each of you can try totally different wines if you choose which then permits you to sip from each other’s glass to taste the differences.

Dinner starts with a taste-bud tantalizing Amuse Bouche, followed by reputed aphrodisiac Fresh Oysters (topped with smoked herring caviar and fresh lemon). Next up is a simple, but flavoured-packed soup – Argentinian Prawn Consommé (with red vein sorrel) followed by the pasta course – Dungeness Crab and Bay Scallop Cannelloni (spinach pasta, bell peppers, and crustacean bisque sauce).

At this point, it’s time to take a bit of a break and refresh the palate with a little Sorbet and La Marca Prosecco.

Next up, the main course and there are two choices – Double Cut Australian Lamb Chop Pôele (parsnip andbutternut squash purée duo, sautéed baby kale, olive oil-infused lamb jus, shaved truffle) OR
Truffle-Infused Mediterranean Seabream (caramelized sunchoke, sautéed Brussel Sprout leaves, light beurre blanc). Of course no Valentine’s dinner would be complete without a sweet ending and Provence’s is a Grand Marnier and Orange Zest Custard with Candied Blood Orange (served with house made macarons, and Thomas Haas chocolates).

Wine Pairings BC ($40/person):
Oysters – Road 13 Sparkling Chenin Blanc 2013, Oliver
Consommé – Quails’ Gate Chenin Blanc 2016, West Kelowna
Cannelloni – Le Vieux Pin Vaila Rosé 2016, Oliver
Lamb Chop – Bartier Bros. Syrah 2014, Oliver
Seabream – Little Engine ‘French Family Release’ Chardonnay 2016, Naramata
Dessert – Unsworth Vineyards Ovation, Cowichan ValleyWine Pairings French ($65/person):
Oysters – Droin Chablis 2015, Burgundy
Consommé – Domaine Alain Gueneau ‘La Guiberte’ Sancerre 2015, Sancerre
Cannelloni – Domaine Chevrot Aligote 2014, Burgundy
Lamb Chop – J.L. Chave ‘Offerus’ Saint-Joseph 2013, Rhone
Seabream – Gassier ‘Lou Coucardie’ Costieres de Nimes (Rousanne/Grenache/Viognier)2014, Rhone
Dessert – Chateau Laubade 1988, Bas Armagnac

Celebrate your ‘someone special’ with Provence’s Tour D’Amour Dinner – available one night only on February 14. Tour D’Amour will be the only menu served in both Provence and TWB-The Wine Bar that night. Reservations are essential and must be secured with a credit card.

Truffle-Infused Seabream