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New World Provence Modern French Cooking For Friends And Familly
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People in the restaurant business are very passionate and pour every ounce of their energy into
their work, but at the same time, they strive to maintain personal lives outside of their hectic
schedules. I cannot think of two people who can balance both worlds better than my very good
friends, Jean-Francis and Alessandra. They have two amazing restaurants, Provence Mediterranean
Grill and Provence Marinaside, and two amazing children, Remi and Matisse. Both Jean-Francis
and Alessandra bring a very proud family spirit to both of their establishments, which showcase
the culture and cuisine of the South of France right here in Vancouver. Jean-Francis and I first
met in the early 1990s at the French bistro Chez Thierry on Robson Street in Vancouver; he had
just arrived here in Canada from France. A few years later, in 1995, when I opened my restaurant
Lumière, we crossed paths again through my sous chef, Frank Pabst, who had worked with
Jean-Francis at the Hôtel Negresco in Nice—what an extraordinary place to meet! As a result,
Jean-Francis and I renewed our friendship that included great food (of course), great wine, and
most importantly, our families...
Tapenade When we opened our first restaurant, we wanted to create an atmosphere similar to that of our home, which includes being able to serve something to guests as soon as they arrive. Tapenade is a Provençal spread of olives, capers, and anchovies. It is a perfect hors d’oeuvre or snack that can be made in advance and served soon after guests arrive to awaken their taste buds in preparation for the great meal that awaits them. Serve on Crostini (page 69)...
Roast Chicken With Herbes De Provence There is nothing like a succulent roast chicken. The trick to keeping it moist is to cook it on the bone (cutting the chicken in half will help reduce cooking time while retaining moisture). There are also many fancy chicken rubs on the market but we think that herbes de Provence is all you really need...
Lemon Tarte Jean-Francis’s mother Suzanne often brags about her son’s ability to bake when he was only eight years old. Whenever she had guests over, Jean-Francis would take the initiative and bake a Lemon Tarte or Sacher Torte for which he soon became famous. Serve with Hazelnut Brittle (page 191), whipped cream, and fruit coulis (optional). This recipe will require a 10-in (25-cm) tarte pan, which, in contrast to a pie pan, has a removable bottom and straight sides...
