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The Vegan Project recently had the opportunity to try Provence restaurant’s new Meatless Mardi set menu, which we learned will be featured every Tuesday at the restaurant’s two locations – Provence Marinaside at the end of Davie Street in Yaletown, and Provence Mediterranean Grill at 4473 West 10th in Point Grey.  The menu will change from week to week, depending on availability of local ingredients.

Chef and Proprietor, Alessandra Quaglia, was intrigued by the challenge of creating a healthier menu that would also be more eco-friendly after realizing the effect of emissions from animal processing plants far outweighs that of cars, in addition to noticing a growing trend among peers and customers toward meatless dining options.

“Vegetarians have been saying it for so long and I think its time we really listen. I’m actually making it my own personal challenge to cut out meat starting two days a week, working up to five days. I’ll still need my meat fix on the other two days! Meatless Mardi is our way of providing those who want to go meatless with a tasty, interesting alternative,” Alessandra said.

The menu is three vegetarian courses, which can be modified slightly for vegan folks, and costs $25 per person.  Guests can also opt for the accompanying wine flight – two ounces each for the first two courses and a one ounce dessert wine – for an additional $15.

First Course

Fennel Carpaccio with Fennel Seed and Lemon Marinated Carrots and Chickpea Crouton

First Course - Fennel Carpaccio

This course was flavourful and fresh, with the fennel, lemon, and drizzle of balsamic mingling nicely in our mouths.  We were a little upset that there wasn’t more of the amazing chickpea crouton (pictured on top), because it was perhaps the most delicious rendition of hummus we’ve ever tasted (and we’re self-proclaimed experts).

Second Course

House Made Open Ravioli with Artichokes and Tomato Pesto Coulis

Second Course - House Made Ravioli

This course was as flavourful as the first, and featured a sprinkling of vegan Daiya cheese (the vegetarian version has goat cheese).  It’s always a treat to get vegan house made pasta and this one was excellent.  We could taste the spinach flavour, which is often lost in other spinach based pastas.

Third Course

Pear Tart with Chocolate Soy Gelato

Third Course - Pear Tart

This generous dessert left our bellies full after our meal.  Alessandra managed to make a wonderful vegan pastry, which is quite a challenge for anyone, let alone someone new to vegan dessert making.  The soy gelato was equally delightful.

It’s always a treat to find new vegan dining options in Vancouver, and to see some of the finer restaurants in the city embracing the growing demand for meatless dining options.  The service was excellent and we were impressed by Alessandra’s eagerness to dive in and explore the world of vegetarian and vegan cooking.  Aside from the Meatless Mardi menu, both Provence locations offer many meatless dining options, such as their popular antipasti selections.

We’re excited to try some of the other menus they come up with in the coming Meatless Mardis, and at only $25 for three courses, there’s no excuse not to go back for more!

Thanks Alessandra and the team at Provence!

Provence Chef/Proprietor Alessandra Quaglia and The Vegan Project

~The Vegan Project

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