Lobster Fest at Provence Marinaside

The Marinaside area of Vancouver is one of the most breathtaking communities in the city! The yachts, the seawall, the posh restaurants and the ultra luxury condos and townhouses. Poshest amongst the eateries is the decadent Provence Marinaside. 

Our experience starts, at Wine Director Josh's recommendation, with a nice, light 2016 La Beyssannette Rosé from, perhaps not coincidentally, the Provence region of France. A very pale pink with notes of strawberry and citrus that compliments, but doesn't overpower the vintage. Delicious! Out pops an amuse bouche from Chef Jean-Francis Quagua halfway through our first sips, perfect timing. The baby shrimp salsa pops with a fresh vegetable burst and the shrimp is perfectly cooked and as fresh as if they pulled it from the Pacific Ocean which lies a mere 50 feet from where we sit.

Lobster Fest Menu

Amuse Bouche - Shrimp Salsa

Lobster bisque is good. It's universally accepted. Paired with the 2014 Pinot Gris from the Okanagan's Kettle Valley winery it elevates it even further. The richness of the soup is neutralized perfectly by the acidity in the wine. A bite of lobster with a heavy spoonful of broth and chase it down with a sip of wine. You'll thank me! Emmenthal cheese has just recently come onto my radar, even a foodie misses some things, and it is good. Try melting it with Dijon, shallots and mushrooms then adding Atlantic lobster. It is a revelation. Again the sommelier reached into the Okanagan Valley for his pairing; the 2008 Summerhill Cipes Blanc de Noirs. If I had Josh in my employ I would have him pair my morning Cheerios, wine is life!

LOBSTER BISQUE | grapefruit chantilly cream
Wine Pairing: Kettle Valley Pinot Gris 2014 Okanagan, BC

BAKED LOBSTER THERMIDOR | creamy dijon, shallot and mushroom sauce with emmenthal cheese
Wine Pairing: Summerhill Cipes Blanc de Noirs 2008 Okanagan, BC

There's a reason that lobster is expensive. It's a similar reason that Maseratis are expensive. Demand. The flavour of a good lobster, drenched in molten butter, cannot be easily described. The performance and hand made detailing in a Maserati is likewise difficult to articulate and, as such, the demand is high so the price follows in lockstep. We ordered the Whole Lobster Gratin and Whole Atlantic Lobster and did not, for one second, regret our choices. The gratin offering is paired with the delicious Angels & Cowboys Rosé from Sonoma County and the latter with the eclectic 2014 Reichsrat von Buhl Spatburgunder Rosé Trocken from Germany. When a sommelier drops off a glass of wine and can't explain its bouquet or highlights, especially one as talented as Josh, it will make you curious. The German wine is quite nice, but certainly difficult to put a finger on. It did; however, pair extraordinarily with the lobster and helped propel it into a fine dining category that few eateries in Vancouver match. The Sonoma wine melded with the smoked tomato infused gratin lobster and it was probably my favourite of the two, but, like a doting parent, I hate to play favourites.

WHOLE ATLANTIC LOBSTER | sautéed provençal style, seasonal vegetables, seven grain rice
Wine Pairing: Reichsrat von Buhl Spatburgunder Rosé Trocken 2014 Pfalz, Germany

WHOLE LOBSTER GRATIN | smoked tomato, corn, wilted spinach, forbidden rice
Wine Pairing: Angels & Cowboys Rosé 2016 Sonoma County, California

Something about rhubarb takes me back to childhood. I remember picking it in our yard as a very small child and washing it like mom had showed me and sprinkling a bit of sugar on it and going to town. Mama's little baby also loved shortcake, shortcake. Provence's strawberry and rhubarb shortcake elicited a gasp as it arrived at our table. The perfect combination of sweet and tart and the shortbread was so fresh and flaky! Paired with my first experience with a late harvest merlot, the Paradise Ranch Merlot Ice Wine from the venerable Okanagan Valley. Delicious! Even if you have just came from dinner you can still spoil yourself with an amazing dessert at Provence! Service is a near perfect 9/10, only to give them something to strive for, and ambience is a perfect 10. Full stop. Treat yourself to one of the best restaurant in vancouver!

BC STRAWBERRY AND RHUBARB SHORTCAKE | basil agave chantilly
Wine Pairing Paradise Ranch Merlot Ice Wine 2013 Okangan, BC

Words: Scott Allan
Photos: Jenn Chan

Spot Prawn Series: Provence Marinaside

The first thing you notice about Provence Marinaside, after you've been able to pull your gaze away from the Quayside Marina and it's wonderfully eclectic waterfront to actually make your way through the grand entryway, is the long, long row of wine taps. The most wine options, by the glass, in Vancouver for sure.  Rumour has it Canada as well. My research to look into comparisons touts it to perhaps have the most in North America; over 140 different wine choices!  If you are a wine lover, as I am, you could spend some considerable time at Provence!

 

Amuse Bouche

To start we indulged in the Grilled Spot Prawns on a bed of arugula and frisée salad, gem tomatoes with a truffle vinaigrette.  It was paired masterfully with an Unsworth Allegro 2014 from the Cowichan Valley and the dish was near perfect.  The spot prawns were fresh to within minutes, the salad was crisp and the ingredients magnificently fresh. We also ordered the Yellow Tomato Gazpacho with avocado and spot prawns which was paired with the Fairview Cellars Sauvignon Blanc from BC's pristine Okanagan Valley. 

 

Grill Spot Prawns paired with Unsworth Allegro

Yellow Tomato Gazpacho paired with Fairview Cellars Sauvignon Blanc

Our mains arrived and the presentation was incredible! BC Spot Prawn Duo Grilled & Provençal Style with tagliatelle and zucchini ribbons which tossed in extra virgin olive oil.  The Provence sommelier chose a Road 13 Stemwinder, again from the Okanagan Valley, to pair with it.  The tagliatelle was very fresh, we aren't talking pasta from a box here, it was a near perfect 10/10.  Both iterations of the Spot Prawn were amazing and they soon disappeared.  I ordered the Halibut & BC Spot Prawns and the dish arrived with beautiful yellow tomatoes and purple potatoes in a preserved lemon vinaigrette. The Le Vieux Pin Rosé from the Black Sage Bench region of the Okanagan Valley was the pairing and it made the halibut melt in my mouth. The fish was perfectly cooked and the spot prawns incredibly fresh.  I am beginning to think there isn't a dish served at Provence that isn't near perfect.

 

BC Spot Prawn Duo Grilled and Provençal Style

Halibut and BC Spot Prawns, paired with Le Vieux Pin Rose

Near bursting, but needing photos of a dessert to complete our mission, our affable waiter talked us into the Lemon Tarte and the Berry and White Chocolate Clafoutis. The lemon tarte, my selection, reminded of my dearly departed Granny's lemon meringue pie made from scratch; truly delicious! The clafoutis was a slightly tart, subtly sweet concoction which is worth the price of admission by itself.

All the while we were seated by the window overlooking one of the most beautiful marinas in Vancouver. The star of the marina is a 115-food Hotei; a luxury yacht that once hosted Prince Charles and Lady Diana. Well heeled Yaletowner (Taletownies) pass by on their way to or from their, no doubt, incredible waterfront condo views, people watching is stupendous! The ambience, without even mentioning the incredible, simply devine, food or extensive wine options, is enough to make Provence a must go! So just go!
 

Dessert paired with Quails Gate Late Harvest

Berry and White Chocolate Clafoutis

Lemon Tarte

All the while we were seated by the window overlooking one of the most beautiful marinas in Vancouver. The star of the marina is a 115-food Hotei; a luxury yacht that once hosted Prince Charles and Lady Diana. Well heeled Yaletowner (Taletownies) pass by on their way to or from their, no doubt, incredible waterfront condo views, people watching is stupendous! The ambience, without even mentioning the incredible, simply devine, food or extensive wine options, is enough to make Provence a must go! So just go!
 

Words: Scott Allan
Photos: Jenn Chan