Not sure what I’m going to do with myself. We’ve gotten used to and look forward to this weekly ritual, and finding out what the meal of the week will be. It’s the perfect Covid date night - social distance, fun, close, sweet qpr, excellent service & somm, seafood deliciousness (so satisfying but not too heavy)… and few dishes to wash. Kush.
Thanks Providence! Hope to travel with you again soon.
billi bi soup - mussels, cream, celery, carrots, leeks
these saltspring island mussels were the best I’ve ever had since last week’s providence saltspring island mussels.
le grand aïoli - maine lobster, carolina shrimp, mussels, cod, farmers’ market vegetables, and aïoli for dipping
I’m not a big aïoli fan, so after a few bites I melted some butter and turned this le grand aïoli into le grand beurre 
shout out to the insanely sweet tomatoes.
pear and frangipane tart with crème chantilly au pain d’epices
the frog hollow farm’s warren pear were delicious, it could have used a little more almond-y frangipane-ness.
madeleines
bonus round
strawberry and concord grape sorbet
so damn creamy, flavorful, and refreshing. even though I was so damn full I couldn’t stop eating it.
purple is a fruit
What a beauty.
Did you warm the Billi Bi or have it cold? I gently heated mine in a sauce pan and thought it brought out the flavors more. The baguette also got a little oven time so it was hot and crusty with the soup. As always, the shellfish was excellent, and I used up every bit of my aïoli (glad they included a double-portion). All-in-all, a great finish (for now) to the En Voyage series.
I ate mine cold/room temp, mainly because I was lazy and didn’t want to dirty up another pot. It was excellent but I can see how it could be even better warmed up. i did warm up the baguette though and used it to sop up all that delicious soup.
what did you think of the salt level of the main dish? I found some pieces did get a bit salty for me.
i also forgot to give a shout out to the delicious cod and those soft and fluffy baby purple potatoes.
There were a few bites where pieces of rock salt had adhered, throwing off the flavor, but overall not too salty. The snap peas and heirloom carrots were also terrific.
When picking up my order yesterday, I spoke with someone (General Mgr.?) who said they’ll be back with a Thanksgiving menu for sure.
Of all the fine dining and semi casual take aways, the pricing is at the top, but the portions are more generous than Melisse (props to Melisse, too for no minimum) and I don’t get stuck eating 4-5 days straight of Bavel, Bestia, or Vespertine with their 2 person minimum, not to mention gaining weight.
I actually end up saving $ and pounds by ordering from Providence than some of the others.
Can’t wait for them to restart takeaway in late November.
can’t wait to try their fish turducken.
I should’ve known. Even when I’m trying you two scoop me. 
Anyway! Is this the year I FINALLY get my wish to have a restaurant cook the Thanksgiving Dinner?!!
Ignore my ignore. I’m right. I called and the first page is a misprint. The $150 1-2 ppl option is not available. Excitement dwindling. 
For the first time it will only be 2 of us and I was thinking to order one + extra pantry items + wine. I trust & love Providence but we’re not spending $300+ for a meal I can make with my eyes closed… and possibly better. Yes, I’m modest. Is this the year we FINALLY buy a deep fried Turkey?!! 
I think the $150 option was referring to the “just the sides” and not a meal.
You smarty.
I thought I remember seeing $150 for party of 1 for the meal in addition to the $150 “just the sides” for 2 to 3 people option.
Bon Voyage En Voyage!
Going out with a Shellfish-a-Palooza!
Domaine Migot Méthode Traditionelle Brut Rose
Produced from organic gamay grapes in the méthode traditionelle - toasty & savory w/notes of red berries, red currants, med-fine bubbles. Great versatility for serving with meat, shellfish, oily fish and most importantly sipping solo. Aside from pairing Yuho “Eternal Embers” Junmai with the Thai & Creole menus this was my favorite pick. It’s probably easy to select a great expensive bottle for diners, but others like this take thoughtfulness & experience. One reviewer comment was “crazy reasonable price”. Thanks for everything David & Martha! 
Uni Kit - Whole Santa Barbara Sea Urchin, Whipped Butter, Toast Rounds, Lemon
I was wrong - it’s a whole not a half Sea Urchin. 
I was also wrong about it coming with Uni Butter.
Fixed that… Uni Butter!
Uni, whipped butter, couple drops lemon & liquid aminos. So simple… I need to start making up for lost time! 
Billi Bi Soup - Mussels, Cream, Tempered Egg Yolk, Carrots, Leeks, Celery, Herbs
Ditto and I‘d never even heard of billi bi soup. It can be served both warm & cold - I heated it just short of a simmer (to prevent egg yolk from curdling) and served it in heated bowls. Ditto on this too “Saltspring Island Mussels were the best I’ve ever had since last week’s Providence Saltspring Island Mussels.“
Le Grand Aïoli - Maine Lobster, Carolina Shrimp, Mussels, Codfish, Sweet Tomatoes, Purple Potatoes, Green Beans, Radish, Peppers, Eggs, Saffron Aïoli
Shellfish-a-Palooza! I can’t believe the amount of seafood on this platter. Taking the lid off it’s wafts of funky ocean goodness… I was somewhere sitting on a shore for a moment. Everything was incredibly fresh & perfectly cooked. My quibble was some pieces got too rock salty. I’m an aïoli fan but it was so rich a dab went a long way. Side bar: the video was helpful as always - I finally learned how to pronounce aïoli… it’s aïoli not aïoli. 
Pear Frangipane Tart w/Crème Chantilly + Madeleines
Maybe it could’ve been thicker with a bit more frangipane, but I thought it was delicious and the whipped cream with spiced bread crumbles folded in and dusted on top was so tasty… they do tasty things with whipped cream. 
Bonus Round…
Seafood Stock. Shells provided by Providence!
I made a last second decision to throw in seaweed and the uni shells… and it wasn’t a good decision. The stock wasn’t ruined but it’s kinda’ dank and I don’t mean in a cool urban dictionary kinda’ way.
Providence topped Providence. This meal was the perfect ending to a lovely journey! 
aaaand they’re back @TheCookie
https://www.instagram.com/p/CIWs434AoZK/?hl=en
First Course: Leek and Chanterelle Tartelette with Parmigiano Reggiano and Black Truffle
Main Course: Sonoma Duck Breast with Savoy Cabbage and Black Truffle Jus
House-Made Brioche with Salted Black Truffle Butter
Dessert: Black Truffle Crème Caramel
Just in time for the lockdown!
La Vigilia - our annual Christmas Eve Feast of the Seven Fishes, this time to-go
Baccalà al Tartufo Nero
Crudo of Wild Japanese Yellowtail with Winter Citrus, Basil, and Olive Oil
Cannelloni Gratinati with Scallop and Lobster
Cacciucco Livornese with Monkfish, Mussels, Clams, Squid, and Fennel
Olive Oil Schiacciata
Bûche de Noël
