Quelle Surprise Reprises at Provence Marinaside
Through November Provence Marinaside is reprising its popular menu promotion Quelle Surprise (‘What a Surprise’) which Chef Jean-Francis Quaglia first introduced last March. This three-course menu special features classic French bistro fare not normally found on Provence’s menu and is value-priced at $59.
“To me classic bistro dishes are comfort food,” says Chef Quaglia. “This is the time of year, when the season is changing, that people turn to comfort dishes like hearty stews and soups. I want to share some of my favourites with our guests. When we first introduced this promotion back last March, our guests loved it and we’ve received many requests to bring it back. This seems like the perfect time to do that.”
What exactly is ‘Quelle Surprise’ and what makes it a surprise?
Each morning Chef Quaglia and his chef team will make a limited number of dishes from a rotating assortment of bistro favourites (see below). “Some days we’ll make a dozen orders of a particular Appy and Main and other days, depending on the availability of ingredients and what inspires us, we might make two dozen, or only ten. We won’t know until that day what we’ll make or how many. So it could be Os à Moelle (Roasted Bone Marrow) and Canard Confit (Duck Confit) one day or Soupe aux Oignons (French Onion Soup) and Daube de Boeuf (Provençal Beef Stew) the next. There’s no set order to what dishes we will make, how often they’ll be presented or how many will be available each day. I think it’s a fun way to keep things fresh and the kitchen brigade gets to make things not normally on the menu.”
Quell Surprise will be offered in addition to Provence’s regular lunch and dinner menu. The server will inform guests at the table what the ‘Surprise’ of the day will be. Once that day’s set of dishes are gone, they’re gone.
The rotating list will include such bistro favourites as:
APPYS
Pissaladiere et sa salade
Salade Niçoise
Soupe aux Oignons
Ratatouille
Os à Moelle
Foie de Volaille à l’Ail et Persil
Huitres au Gratin
Petite Omelette aux Champignons et Fromage
Petites Sardines à L’Huile d’Olive, Salade
Moules Gratinée
Oeuf Mimosa
MAINS
Blanquette de Veau aux Petits Légumes
Canard Confit
Bavette à L’Echalotte
Tartare de Boeuf
Coq au Vin
Thon aux Olives
Daube de Boeuf
Vol au Vent au Lapin
Quiche
Tartine de Boeuf
DESSERT
Choose from Provence favourites including:
Clafoutis aux Fruits Rouges
Fondant au Chocolat
Les Trois Sorbets aux Fruits
Tarte au Citron
Crème Caramel
Curious as to what wine is best to complement your meal? Provence Marinaside’s Wine Director Joshua Carlson is always available to offer some suggestions. “Confit de Canard, for me, doesn’t taste right unless I have Beaujolais in my glass. We have two Cru Beaujolais by the glass at the moment – Jean Foillard Cote de Py Morgon ($28gl/ $120btl) and Armand Heitz Julienas ($27gl/$115btl). With this dish, I’d suggest Armand Heitz Julienas which is fruit forward and structured. It has a tension of acidity and tannin that will cut through the richness of the duck. Our Daube de Boeuf pairs wonderfully with Chateau Roubine Cru Classé Lion and Dragon Rouge ($23gl/$95btl). It’s a blend of Cabernet Sauvignon and Grenache from one of Provence’s top chateaus – a big red with fine tannins and a lengthy acidity that complements the warm stew on a cold day.”
Come in out of the rain and cold and be deliciously surprised by Quelle Surprise at Provence Marinaside this November – it’s fall fare at its most comforting.
Provence notes:
Established in February 2002, Provence Marinaside is the ‘bebe’ of Owner/Executive Chef (and Chevalier of France) Jean-Francis Quaglia. Reminiscent of Chef Qualia’s native Marseille, Provence is located at the south end of Yaletown, adjacent to the False Creek Seawall and with patios overlooking the Quayside Marina. Open every day for Brunch, Lunch, Happy Hour and Dinner. Hours are:
Tuesday through Friday: 10 a.m. to 11 p.m.
Saturday, Sunday and Monday: 9 a.m. to 11 p.m.
In addition to Dine-In service, Provence Marinaside continues to offer its regular menus for brunch, lunch and dinner as Takeout for personal pick-up or through delivery services Door Dash and Uber Eats.
Wine and Cocktails List , Brunch Menu, Lunch Menu, Happy Hour Menu, Dinner Menu, Dessert Menu
Provence Marinaside is also supporting The Downtown Eastside Women’s Centre with the donation of meals and funds along with a donation option on their should the public also wish to support the organization. Details can be found on Provence Marinaside’s Home Page.
About Chef Jean Francis Quaglia
A native of Marseille, France, Chef Jean-Francis Quaglia comes naturally to the culinary world as his mother was acclaimed Chef Suzanne Quaglia of Marseille’s famed Le Patalain and one of the very first female chefs in France. At age eight, he made his first Tarte au Citron from his mother’s recipe. This same tarte is now featured on Provence’s menu. Following graduation, Chef Quaglia apprenticed at Hôtel Sofitel in Marseille, worked Chef Elie Mazot at Relais et Chateau’s Le Chateau de la Chevre D’Or in Eze and was Chef de Partie Tournant under the direction of his mentor, Chef Dominique LeStanc, at Hôtel Negresco in Nice (2 Michelin stars). Upon arrival in Vancouver he was Sous Chef under Chef Bruno Born at Le Coq D’Or and followed him to the Sheraton Wall Centre Hotel where he became Executive Chef of the hotel’s Indigo Bistro Moderne. He opened his first restaurant, Provence Mediterranean Grill in 1997 in Point Grey and went on to open Provence Marinaside in 2002 and TWB-The Wine Bar next door in 2012 (it is now amalgamated into Provence Marinaside). In August 2021, the government of France honoured Chef Jean-Francis by naming him a Chevalier (Knight) of the Ordre du Merite Agricole – one of France’s highest honours, second only to the Legion of Honour.
Media release provided by Nancy Wong, Culinary Communications. Photo credit: Emrys Horton
