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.

1st course:

Tuna tartare

Bluefin Otoro, shiso (flavourful)

2nd course:

Raclette croquant

Pear, honey, truffle

3rd course:

Duck foie gras

Financier, blackberry, persillade

4th course:

Pacific oyster (baked)

Black truffle, garlic butter (this was heavenly and the server explanation was spot on)

5th course:

Ling cod

Sake, brassicas, Oscietra caviar (loved this)

6th course:

Consommé à la royale

Spot prawns, custard, Jerusalem artichoke (unique dish)

7th course:

Venison

Beetroot, pepper, red fruits (with radicchio cooked over charcoal to give it the Smokey taste)

Palate cleanser:

Pear sorbet

Verjus sabayon

8th course:

Rum cake

Pineapple, raisin, tonka bean (this was outstanding)

9th course:

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