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Posts Tagged ‘Bone Marrow’

Quelle Surprise at Provence Marinaside – $49 Two-Course Menu

Posted in Bistro, Dinner, French, Joyce, Lunch, Restaurants, Vancouver, Wine Pairing, Yaletown, tagged beef tartare, Bone Marrow, creme caramel, Daily Feature, Duck Confit, Fresh Sheet, Prix Fixe, Provence Marinaside, Quelle Surprise, Tuna Nicoise on March 17, 2023| Leave a Comment »

Launched on March 15, 2023, Yaletown’s Provence Marinaside now has a Quelle Surprise menu everyday until April 15. Quelle Surprise translates into “What a Surprise,” and literally, you will come to the restaurant and be surprised! Each morning Chef Jean-Francis Quaglia and his chef team will make a limited number of dishes from a rotating assortment of bistro favourites, and these dishes will be featured in a two-course menu for only $49. This feature will be available during lunch and dinner service.

“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,” says Chef Jean-Francis. “I won’t know until that day what we’ll make or how many.”

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Wildebeest – Game Meat meets Meat Game

Posted in Bistro, Contemporary, Dinner, Gastown, Hang-Out with Friends, Joyce, Meat, Neighbourhood Gem, Restaurants, Vancouver, West Coast, tagged Adventurous, bison carpaccio, Bone Marrow, Duck Hearts, elk, Foie Gras, Game Meat, gastown, meat, Meat Lover, Pork Short Rib, Veal sweetbreads, Wildebeest on January 19, 2017| 1 Comment »

When Mr. and I planned a dinner out with my colleague SM and fiance CD, we were looking at a number of restaurants in Gastown. In the end, we decided on Wildebeest because its menu was quite intriguing.

Intriguing, how? There’s a lot of game meat on the menu. And we ordered a lot of them.

Food

I don’t think I’ve seen duck hearts on a menu before. These Popcorn Duck Hearts were addictive – they’re crispy outside, meaty inside. Slightly bigger than chicken hearts, and not gamey (to me). The batter was thin, and it wasn’t greasy. The yogurt sauce was like a dipping sauce, bringing freshness and creaminess to the dish. You really could keep popping them in your mouth like popcorn.

This Bison Carpaccio looks like a typical carpaccio, except with the use of bison instead of beef. The bison was lightly seared on the outside so it’s practically rare. Even though it’s leaner, it’s still tender, buttery. The sorghum “popcorn” added some crunch. The highlight of the dish was the sous vide egg yolk.

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