The Goods from Provence Marinaside
Vancouver, BC | For this year’s Vancouver Dine Out Festival, Provence Marinaside has created an elegant three-course dinner showcasing some of Provence’s classic French dishes paired with organic wines from Ontario’s award-winning Tawse Winery.
The three-course dinner is great value at only $49 per person with the optional wine pairing available as either a regular pour for $36 for three wines or petit pour at $26 for three wines.
“Dine Out is a small slice of what we offer at Provence – a glimpse into our menu of classic French dishes with a West Coast twist. We’ve been a part of DOV since its inception. It’s a great way for Vancouverites to test the dining scene by having a three- course meal at a reasonable price – kind of like speed dating for diners. Each year new faces have become new friends. These new friends have become regulars and are now old friends,” says Provence’s Owner and Executive Chef Jean-Francis Quaglia.
Provence’s 2026 Dine Out Menu includes four choices of Starters along with four choices of Mains and two Dessert choices. “Each of these dishes is an established favourite with Provence patrons, and some, like the Warm Goat Cheese Salad and the Bouillabaisse, have been on our menu since the restaurant opened 24 years ago – we wouldn’t dare take them off,” says Chef Quaglia. “The Bouillabaisse is representative of my upbringing in Marseille but of course we give it a West Coast nuance by using OceanWise local seafood. Our Dine Out Menu also offers non-seafood options such as Beef Tenderloin and Confit of Duck Leg. The dinner is capped by a choice of classic Crème Caramel or luscious Fondant au Chocolat. Wine Director, Joshua Carlson, has perfectly paired our dishes with Tawse’s lovely wines.”
Last summer, Carlson visited Tawse Winery to personally select the wines to pair with the 2026 Dine Out Menu.
“I have an immense respect for Tawse Winery since befriending the now late winemaker, Paul Pender. We worked together on a keg program nearly a decade ago. When Tawse returned to the British Columbia market, they happened to come while BC wineries were offering white wines made with grapes grown in Washington and elsewhere. With Dine Out Vancouver, I like to showcase one winery. Typically, I’ll look for a winery with the breadth and scope of offerings that can match well to our food. What I like about Tawse, and moreover Ontario wines, is the amazing acidity and typicity offered in each bottle. Wineries from the Niagara Escarpment usually don’t need to use irrigation because of a good source of groundwater. Tawse is certified in organic practices. Jessica Otting, who has taken the mantle as head winemaker after Paul’s passing, has worked for Tawse for many years. She and Viticulturalist Augusta Vanmuyen have followed the direction set out by Proprietor Moray Tawse (of Burgundian famed winery Marchand Tawse) and Paul Pender to create unique vineyard and terroir specific wines using low interventionist methods with commitment to preserving the land they farm. Some of the selections are limited in quantity and are only coming to British Columbia for this Dine Out Menu,” comments Carlson.
Treat yourself to an evening of delicious French cuisine paired with wonderful organic wines from Tawse Winery at Provence Marinaside for this year’s Dine Out Vancouver Festival. DOVF runs from January 21 through February 8. It is always an extremely busy time at Provence Marinaside and reservations are a must – either online or by calling the restaurant at 604-681-4144.
Dining and Cooking