Provence’s Taste of Yaletown Menu will be available October 16 through 26 in addition to its regular à la carte menu and its special October BC Winery Menu featuring Martin’s Lane Winery.
Fall is in the air and the grape harvest is underway in BC wine country. In honour of the season, and BC’s wine producers, Provence Marinaside Wine Director Joshua Carlson unveiled today the first in what will be a series of special menus designed to highlight rare BC wines.
We are very grateful to our patrons. Their loyalty has allowed us to stay open through the pandemic and now, because of their demand, we can stay open longer each day.
With a culinary ethos honed in Marseille and on the Côte d’Azur, Provence Marinaside’s Owner/Executive Chef Jean Francis Quaglia treats BC Spot Prawns with a gentle hand to bring out all their delicate flavour.
The re-opening applies only to Provence Marinaside and not to its popular wine bar TWB. However, Provence will be using TWB’s patio space for service.
This week Provence Marinaside is pleased to present a Quaglia family favourite for the seventh French Food Made Easy Kit – classic Fresh Tomato Tarte with mixed green salad dressed with Dijon balsamic vinaigrette
This week Provence Marinaside is pleased to present French Food Made Easy Kit cinq – Seared Albacore Tuna with Mediterranean Vinaigrette and Roasted Chickpeas.
New This Week at Provence Marinaside – Duck Confit Cooking Kit and Caesar Kit This week Provence Marinaside is introducing two new kits – one French Food Made Easy meal kit. This week’s French Food Made Easy Kit is pure French comfort food – Duck Confit with Coco Bean and Mushroom Ragôut. The kit is … Read more
This week Provence’s Chef de Cuisine, Sheldon Maloff, has launched an online Grocery Store. You can order staples, ingredients and essentials from Chef Sheldon’s private store and pick up at the restaurant.
Provence Marinaside has added kit numero trois to its popular French Cooking Made Easy Kits. Each kit provides enough ingredients to make two portions. Just in time for Easter and Passover dinners, this third kit features Oven-Roasted Half Chicken Provençal with sautéed vegetables and smoked potato mash.