Fall for Provence Marinaside’s
New Autumn Dishes
Golden light, turning leaves, crisp air and return of the rains all signal that autumn has arrived. This is the season when chefs revel in the bounty of the land and sea through dishes that excite the palate and warm the soul. At Provence Marinaside, Owner and Executive Chef Jean-Francis Quaglia marks the season by the addition of new dishes to the menu while ‘retiring’ others until the return of the spring.
“Foods are heartier at this time of year,” he says. “It’s time to feature earthier flavours – ingredients like duck, mushrooms, root vegetables, squashes, cabbages and lentils are at their peak. Our new fall dishes celebrate this seasonal bounty.”
Duck Duo is one of the standouts on the new menu. Confit duck leg and seared duck breast are accompanied by traditional lentils du puy along with savoy cabbage and a morel mushroom sauce. Half Chicken Provençal is pure French comfort on a plate and is served with sautéed kale, organic carrots, lemon jus, and pommes frites. Summer’s Salade Niçoise has been replaced by a Butternut Squash and Kale Salad (butternut squash, apple, King Cole blue cheese crouton, hazelnut and white balsamic vinaigrette).
Smoked Sablefish is another seasonal entrée. It is accompanied by sautéed kale, butternut squash and mushroom vinaigrette. Herbed Green Chickpea Cakes are Provence’s version of a popular dish found in Chef Quaglia’s hometown of Marseille, France. While another traditional Provençal dish has also been added to the menu – Pissaladière (Provençal flatbread with caramelized onions, anchovies, kalamata olives, roasted artichokes, arugula with fresh lemon and sea salt). These are just a few of the tempting new dishes to be found at Provence this season.
Even though Provence’s seasonal menu contains many new items, fear not the loss of your preferred entrée. Many of the restaurant’s popular favourites, such as the Seared Beef Tenderloin, Rack of Lamb, and Prawns Provençal are menu mainstays. “We wouldn’t dare take them off the menu,” says Chef Quaglia “so we have dressed them up with new fall accompaniments.” Other foundational dishes such as Provence’s West Coast Bouillabaisse, Wild Mushroom Ravioli, Mamie Suzanne’s Fish Soup and Seafood Linguini are pure comfort food any time of the year. To view the full menu including all the new additions click here
This season, treat yourself to the contentment and cosy cheer that comes from enjoying a delicious fall meal prepared just for you at Provence Marinaside.
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.
