Award-winning Kitsilano Bistro Celebrates Successful Third Year by Hosting Exclusive Seven-Course, French-meets-Italian Feast with Wine Pairings  


Two pedigreed culinary talents will share the stage when Au Comptoir Executive Chef Daniel McGee and La Quercia Chef/Owner Adam Pegg come together to co-host a collaborative dinner in celebration of the acclaimed Kitsilano brasserie’s third anniversary on Monday, October 23 at 6 p.m.

The seven-course event will showcase the very best of both classic French and Italian cuisine courtesy of McGee, who opened Au Comptoir with Maxime Bettili and Julien Aubin in 2014, and Pegg, one of only a few Canadians to earn a coveted diploma from the ItalCook Slow Food Master Italian Cooking program and the chef and owner of La Quercia and its sister enoteca, L’ufficio. During the event, McGee and Pegg will share the line and prepare such courses as the Venetian-inspired Pesce ‘In Saor’ (preserved fish marinated and cooked in white wine and vinegar); the quintessentially French staple Daube De Cerf (red wine braised venison, carrot gnocchi, quince, chestnut); Sunchoke and Ricotta Stuffed Rotolo (almond and brown butter); and Tarte Tatin (yogurt ice cream, mille-feuille ‘tiramisu’).

COLLABORATIVE CHEFS’ DINNER menu selection of French and Italian cured meats
made in house by Au Comptoir and La Quercia
pesce ‘in saor’
preserved fish marinated and cooked in white wine and vinegar
red wine poached sablefish
celeriac, apple, white truffle
sunchoke and ricotta stuffed rotolo
almond and brown butter
red wine braised venison
Parisian carrot gnocchi, quince, chestnut
fine French and Italian cheese
selection of housemade spreads and accoutrements
tarte tatin
yogurt ice cream, mille feuille ‘tiramisu’with accompanying wine pairings

“Adam is so well versed in the time-honoured traditions of Italian regional gastronomy,” says Bettili. “I’m excited to not only welcome one of my favourite chefs but a very close neighbour into our kitchen for what promises to be a truly unique collaborative event.”

Tickets to the Collaborative Chefs’ Dinner at Au Comptoir on Monday, October 23 at 7 p.m. are available for $180 per person including menu, wine pairings, tax and gratuity and may be purchased via Eventbrite.

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 déjeuner, 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 | Monday and WednesdaySaturday 8 a.m. – 10 p.m., Sunday 8 a.m. – 9:30 p.m. (closed Tuesday) |

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

ABOUT LA QUERCIA | Opened in 2008 in Kitsilano and named Best New Restaurant and Restaurant of the Year at the 2009 and ’11 editions of the annual Vancouver Magazine Restaurant Awards, La Quercia pairs a casual setting and old-world hospitality with a comprehensive, seasonally focused menu framed within the slow cooking tradition expressed in Northern Italian cuisine. Focusing primarily on Italian wines, La Quercia provides a unique list to complement a menu where locally sourced, organic ingredients take centre stage on an ever-changing daily fresh sheet that features a mix of traditional and contemporary plates prepared with precise technique and presented simply.

3689 W. 4th Ave., Vancouver, BC | 604-676-1007 | TuesdaySaturday 5 p.m. – 10 p.m. |

Twitter: @La_Quercia | Instagram: @laquerciakitchen

 Feature image: L-R: Chef Daniel McGee; Chef Adam Pegg
Photo credits: Amy Ho

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