It has been more than a few years since I had dined at L’Abattoir which has always been one of my favourite restaurants in the city. Chef Lee Cooper has always had his eye on perfection from the very beginning some 12 years ago and our recent visit was as exceptional as I remember.
Pastry Chef Oliver Bernardino is one of the most talented in the city and creates the various desserts for the tasting menu as well as the other menus.
With their dinner service they serve a complimentary bread basket of freshly made breads which is always divine.
Bluefin Otoro, shiso (flavourful)
Pear, honey, truffle
Duck foie gras
Financier, blackberry, persillade
Pacific oyster (baked)
Black truffle, garlic butter (this was heavenly and the server explanation was spot on)
Sake, brassicas, Oscietra caviar (loved this)
Consommé à la royale
Spot prawns, custard, Jerusalem artichoke (unique dish)
Beetroot, pepper, red fruits (with radicchio cooked over charcoal to give it the Smokey taste)
Pineapple, raisin, tonka bean (this was outstanding)
Millionaire’s shortbread (talking about creativity, here Oliver has matched the floor tiles of the restaurant to the finishing course)
The service was as spot on as the impeccable Chef’s Tasting Menu that changes often.
L’Abattoir Restaurant is located at 217 Carrall St in Vancouver; you can make a reservation by calling them at (604) 568-1701 Follow on Instagram @labattoir_van
By: Richard Wolak