The Goods from Provence Marinaside
Vancouver, BC | 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.”
Quelle 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:
Pissaladiere et sa salade
Soupe aux Oignons
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
Blanquette de Veau aux Petits Légumes
Bavette à L’Echalotte
Tartare de Boeuf
Coq au Vin
Thon aux Olives
Daube de Boeuf
Vol au Vent au Lapin
Tartine de Boeuf
Choose from Provence favourites including:
Clafoutis aux Fruits Rouges
Fondant au Chocolat
Les Trois Sorbets aux Fruits
Tarte au Citron
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.