My last stop for Dine Out Vancouver 2016 was Provence Marinaside.
This is French Mediterranean restaurant on the Yaletown waterfront. Provence had been on my “to do” list for a long time, and this was going to be the occasion to try it. We arrived early for our reservations, and our table was not ready, so we had to wait.
After being seated, and ffter we orderd, the server came by with a complimentary tapenade and crostini
As tapenades go, this is pretty good. It’s briny and olive-y (for lack of a better word), but unfortunately, I’m not a fan of olives so it’s hard for me to critique this.
This was immediately followed by Complimentary bread and butter.
This was half a toasty warm baguette, crusty on the outside, but soft and pillowy on the inside. This was very good bread. We were given the choice of cup of butter, or olive oil & balsamic vinegar, but we opted for the butter.
My appetizer was Country Style Pate
This is a large chunky round of minced pork, liver, mixed with herbs and brandy. It’s served cold with house pickled vegetables, grainy mustard, and more crostini. This was pretty good, but much coarser than expected. I am accustomed to pates that are finely minced and spreadable, but this was quite enjoyable, and the grainy mustard went well with it.
My dinner companion had the Warm Goat Cheese Salad
It’s served with herbes de provence crusted, mixed greens, beurre blanc, and a balsamic reduction.
My entree wad the Steelhead Trout
It’s served on a bed of piquillio pepper couscous and sautéed kale in a pool of basil beurre blanc. This was exceptional. Probably one of the best fish entrees I’ve had in a few years, the trout was fresh, and cooked to just medium with a nice sear on one side. It was properly seasoned, and the basil beurre blanc added some fabulous richness to the trout. I was also pleasantly surprised by the coucous, since I’m not normally a big fan of the dish, but this was very tasty (perhaps I’d just had too many weak preparations of it in the past).
My dinner companion’s entree was the Bouillabaisse
This is a hearty seafood soup containing prawns, scallops, mussels, clams, fish, and fingerling potatoes, it comes with gruyère et la rouille and crostini.
For dessert, my dinner companion chose the Berry and White Chocolate Clafoutis
This is Provence’s version of the French classic served warm with vanilla ice cream
I had the Warm Apple and Pear Crumble
with vanilla ice cream. This was a good dessert (but not great). The apples and pears were just sweet enough, and they were cooked to just the right firmness, but I found the crumble a little too moist. It didn’t have the crunch on the exterior that I like in a crumble topping. But the vanilla ice cream was nice. It’s light and smooth, and just sweet enough.
Our servers were quite exemplary. They were attentive and pleasant, and even nice enough to take photos for us if we so chose.
The room is quite elegant and modern, the light subdued and in keeping with the setting.