BONNE ANNÉE: AU COMPTOIR INVITES FRIENDS AND FAMILY TO RING IN THE NEW YEAR WITH CELEBRATORY FOUR-COURSE MENU

Executive Chef Dan McGee to Prepare Classic, French-inspired New Year’s Eve Feast as Kitsilano Bistro Turns the Calendar to 2017

With 2017 on the horizon, Au Comptoir is inviting guests to join in the joie de vivre as it ushers in the new year by offering a pair of exclusive, four-course dinners on Saturday, Dec. 31 that showcase the acclaimed Kitsilano neighbourhood bistro’s classic, Paris-by-way-of-West-Coast fare.

Au Comptoir co-owners Maxime Bettili and Julien Aubin are pleased to offer New Year’s Eve revellers seating options between 5:30 and 6:15 p.m or 8:00 and 8:45 p.m., available for $95 per person plus tax and gratuity.

Highlights of Executive Chef Dan McGee’s sumptuous French-inspired menu include ‘bavarois de panais’ (parsnip mousse, compressed apple, walnut, caramelized honey, Kir Royale), ‘ballotine de saumon fumé’ (house smoked salmon ballotine, beets, crème fraîche, horseradish, parsnip chips), ‘faisan rôti’ (roasted pheasant breast, pithivier, salsify, spinach, morel sauce), among others, as well as a dessert course of ‘déclinaison autour du chocolat’ (hazelnut chocolate layer cake, cocoa bean infused ice cream and mandarin chocolate tart) by Pastry Chef Franck Buiron.

– NEW YEAR’S EVE MENU –

$95 per person

bavarois de panais 

parsnip mousse, compressed apple, walnut, caramelized honey, Kir Royale

choice of

bloc de foie gras 

foie gras torchon, red wine poached pear, almond crumble, brioche  

ballotine de saumon fumé 

house smoked salmon ballotine, beets, crème fraîche, horseradish, parsnip chips    

velouté de cépes et topinambours

velouté of porcini and sunchokes, truffle Chantilly, pickled shimeji

  —

choice of

le black cod 

pan-roasted black cod, heritage carrots, salt cod fritter, dill  

faisan rôti 

roasted pheasant breast, pithivier, salsify, spinach, morel sauce  

tournedos Rossini 

grilled beef tenderloin, foie gras, potato rösti, celeriac, truffle Madeira sauce  

déclinaison autour du chocolat 

hazelnut chocolate layer cake, cocoa bean infused ice cream, mandarin chocolate tart

“It’s a festive time of year and a truly special night for our friends, family and loyal guests,” says Bettili. “We look forward to gathering together to raise a glass to the new year.”

Reservations for Au Comptoir’s exclusive New Year’s Eve dinner services, may be made by calling the restaurant at 604-569-2278. As space is limited and tables fill up quickly, guests are encouraged to make their reservation early to avoid disappointment.

ABOUT AU COMPTOIR | Ever since French expatriates and industry veterans Maxime Bettili and Julien Aubin opened the doors on Au Comptoir in Kitsilano in 2014, the restaurant has cultivated a sterling reputation for showcasing the same diligent attention to detail, authentic design and classic bistro fare for which the City of Lights’ brasseries are renowned the world over. Whether it’s for le petit déjuner, le brunch or le diner, Au Comptoir offers up a moveable feast of quintessential French favourites featuring the best fresh, organic and sustainably sourced ingredients and a unique, Paris-by-way-of-West-Coast style of service that earned the restaurant gold medals for Best Design and Best Casual French, respectively, at the 2015 and ’16 editions of the annual Vancouver Magazine Restaurant Awards.

2278 W 4th Ave., Vancouver, BC | 604-569-2278 | aucomptoir.ca

Hours: Monday and Wednesday – Saturday 8 a.m. to 10 p.m., Sunday 8 a.m. to 9:30 p.m. (closed Tuesday)

Holiday Hours: Open 8 a.m. to 3:30 p.m. on Dec. 24; closed Dec. 25, 26, 27, Jan. 1, 2 and 3

Facebook: /AuComptoirVAN | Twitter: @au_comptoir | Instagram: @au_comptoir

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