Provence Marinaside presents Mamie Suzanne’s Fish Soup

Enjoy the Flavours of Provence at Home
with Mamie Suzanne’s Fish Soup

Jean-Francis Quaglia, owner and Executive Chef of Provence Marinaside,unveiled today his first venture into the packaged food sector – Mamie Suzanne’s Fish Soup. Taking more than a year in development, a 750 ml pouch priced at $18.49 easily provides two to four servings depending on whether it is enjoyed as a first or main course. To start, it will be available for sale only at the restaurant. “We’ll consider other outlets if the demand warrants it,” says Chef Quaglia.

Long a classic favourite on Provence Marinaside’s menu, (Fish Soup) is a traditional dish of Chef Quaglia’s hometown of Marseille, France. The soup’s origins date back centuries from the unsold catches of local fishermen who took the daily left-overs home to be turned into soup for their families.

Chef Quaglia’s late mother, Chef Suzanne Quaglia, refined the concept and it became a one of the featured dishes at her Marseille restaurant, Le Patalain. “I named the soup in her honour,” says Chef Quaglia. “It’s essentially her recipe, but of course, keeping to the original spirit of using only local fish from our west coast. When my Mum first opened her restaurant, I was 13 years old, and I used to visit and help from time to time. I already had a passion for cooking and baking. Making this fish soup brings back memories of that time and the experience of roasting all the tiny rock fishes to create the soup’s intense the flavour. It’s a wonderful comfort food and brings the sunshine of Provence to your table even on Vancouver’s dreariest of gray days.”

At the restaurant, Chef Quaglia serves the soup the traditional way – with crostinis topped by gruyère and rouille that are floated in the soup.

At home, the versatile soup can be the focus of a light meal served with a side salad and crusty bread or turned into a part of a main fish course. Chef Quaglia suggests one of his favourite at-home dinners is Poached Whole Fish. It starts “by purchasing a cleaned, scaled whole fish (about 1lb). Place it in a deep pan with sliced onions, fresh fennel, and a few pre- blanched fingerling potatoes (cut in half). In a separate pot, bring the soup to a boil and pour on top of the fish. Cover with aluminum foil and bake at 425°F for 10 to 15 minutes and you have a tasty dinner for two.”

Now, you too, can experience the flavour and the sunshine of the south of France in your own home with a steaming bowl of Mamie Suzanne’s Fish Soup. Drop by Provence Marinaside to pick up a pouch.

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 DowntownEastside 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 and images provided by Nancy Wong, Culinary Communications. Images: NWongPR