Provence Spot Prawn

Provence Spot Prawn

Provence Spot Prawn and
BC Rosé Pairing Menu Spot On

Provence Spot Prawn Review

This year for Administrative Professional Day (contrary to urban legends, I do have a real job), I received a gift card from work through Guusto which is a website/app which allows you to choose the merchant from whom you wish to redeem your gift.  So being the foodie and Asian that I am, I elected to redeem it for food and chose to redeem it at one of my favorite restaurants – Provence Marinaside, which has been in business for 17 years!   I was a fan of Provence long before I jumped on the social media bandwagon because their food has always been consistently great.  So I jumped at the opportunity to finally indulge in the Provence Spot Prawn menu with the petite rose wine pairing. The following is my review.

Provence Spot Prawn

Amuse Bouche  – scallop.  

Every time I eat at Provence, the chef always sends out an amuse bouche to the table.  A perfectly lighted seared scallop, what could be a better way to start a seafood feast?  Although I don’t know why the French think this amuses the mouth (bouche) as I think it should be called frisson bouche (thrills the mouth).  N’est-ce pas?
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Provence Spot Prawn

Course 1: BC Spot Prawn and Scallop Carpaccio, grapefruit vinaigrette, sunflower sprouts paired with CedarCreek Estate Winery “Block 1” Rose. 

If you’re a fan of sushi, then you should order this, as it’s a generous portion of raw scallops and BC Spot Prawns, teasing your taste buds into submission.  The grapefruit vinaigrette adds that delightful acid that compliments the delicate flesh of this bounty from the ocean.

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Provence Spot Prawn
Course 2:  BC Spot Prawn Grilled with Asparagus Risotto (vegan), shaved asparagus with lemon vinaigrette (photo top of page) paired with Tantalus Vineyards Rose.

Enough teasing, it’s onto the main course with five spot prawn heads and tails with meat so sweet that it almost made me give up eating moo-moos, almost.  Apparently, spot prawns should be either cooked immediately or packed on ice after being beheaded alive because they have an enzyme which spreads into their flesh and turns it into mush (so if you ever see Mushy Spot Prawns on a menu, don’t order).  Personally, I’ve never had seafood at Provence that has ever been overcooked, so needless to say these were cooked (or not cooked) to perfection.  And if you’re wondering if I sucked the juicy spot prawn heads which apparently are supposedly to be mighty tasty – no, as I was traumatized at the young age of six when I saw my mother sucking a chicken ass (yes, true story I’m afraid).  And personally, I’m not into eating something that’s staring at me while I’m doing it – just saying.

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Provence Spot PrawnCourse 3 – Choice of Dessert – Lemon Tarte 

Having a dairy allergy means always having to say “I’m sorry, but I can’t have that, can’t have that, cant’ have that….”.  But at Provence I always gravitate towards the Lemon Tarte paired with Meyer Family Vineyards Gewurztraminer because it has enough pucker power without going overboard. I personally hate it when lemon tarts or pies have so much sugar that sweetness take the forefront in flavour rather than tartness.  As for the wine pairings, rose wine is perfect paired with seafood as the acidity balances the brininess of the shellfish.  The Meyer Family Vineyards Gewurztraminer paired with the Lemon Tarte tones down the tartness a touch and provides a welcoming contrast of sweet versus tart.  If you’re a real wine fanatic, you might want to have the regular wine pairing instead of petite because it gives you bigger pours of each wine.  But since I own the hashtag #LolYouHadMeATFirstSip, the petite Wine pairing was perfect.

 

About Provence Spot Prawn Menu

Every year we eagerly await the coming of Spot Prawn Season – that short window between mid-May and sometime in June when these succulent and flavourful crustaceans make their way off fishing boats and onto the plates of enthusiastic diners. With a culinary ethos learned from his mother, acclaimed French chef Mamie Suzanne of Marseille, Provence Marinaside’s Owner/Executive Chef Jean Francis Quaglia treats BC Spot Prawns with a gentle hand to bring out all their delicate flavour.

This year Provence is again offering a three-course Prix Fixe Spot Prawn Menu. For $68 per person, Provence guests can indulge their passion for prawns with dishes such as Chilled English Pea Soup with Grilled BC Spot Prawns or a delicate Carpaccio of Scallops and BC Spot Prawns. After the starters, there is a difficult choice to be made from three tempting main courses- BC Spot Prawn and Line-Caught Halibut Duo, BC Spot Prawn Poele and BC Spot Prawn Duo – Grilled and Provençal Style. Dessert is your choice from Provence’s Dessert Menu; but really, is there a better finish to this dinner than Provence’s classic Lemon Tarte?


Provence Spot Prawn

With the largest selection of wines-by-the-glass in North America, Wine Director Joshua Carlson could choose to pair this menu with any wine from around the world. However, keeping with the philosophy that local terroir best complements local ingredients, he has curated an optional wine pairing of exclusively BC-produced rosés. “Our growers and wine-makers are producing rosés that can hold their own against those that are produced in other regions such as France, Spain and Italy,” says Carlson. The optional wine pairing is value-priced at $25 and a petit pour for only $15.  Full menu with wine pairing.

This really is a case of a ‘limited-time offer’ as the season for BC Spot Prawns is short. Imagine yourself on the Côte d’Azur as you dine on delicious Spot Prawns, sip rosé and watch the world go by from Provence’s vantage point overlooking the False Creek Seawall and Quayside Marina. What a perfect way to start the summer!
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Provence Marinaside
Provence Marinaside
Yaletown
1177 Marinaside Crescent
Vancouver, BC
604-681-4144
@ProvenceMarinaside
website

 

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Author

Dianne

Editor in Chief of Fabulously Frugal in Vancouver.

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