$295 per person (taxes extra) Includes:

• Canapés

• Multi-course meal

• Cocktail and wine pairings

• Gratuity and ticketing fees

VISA INFINITE TICKETS

ABOUT THIS VISA INFINITE DINING SERIES EXPERIENCE 

One of Chef Lee Cooper’s favourite things is to invite his good friends over to his place to cook for guests — only his friends are some of the world’s most renowned chefs and his place is the beautiful private room behind his restaurant, L’Abattoir, in Gastown’s historic Blood Alley. It’s the perfect showcase for the elegant French-meets-West Coast cuisine of Vancouver magazine’s Chef of the Year and for this very special dinner. Joining Chef Cooper are Josh Adamo, who recently became Chef de Cuisine at Emeril’s in New Orleans after a career in some of the most celebrated kitchens in London and Monte Carlo, as well as the multi-award-winning Iron Chef Alex Chen of Boulevard Kitchen & Oyster Bar, and Kenta Takahashi, the 2024 Canada’s 100 Best Best Pastry Chef. These three major talents will join Chef Cooper in serving up an exclusive six-course, French-influenced culinary tour de force in the private dining room, paired with inspired cocktails and exceptional wines.

ABOUT L’ABATTOIR AND LEE COOPER 

L’Abattoir’s Chef-Owner Lee Cooper grew up on Vancouver Island and sharpened his skills at Michelin-starred restaurants in the U.S. and U.K. before opening his award-winning Gastown restaurant in 2010. His signature French-via-West-Coast cuisine earned L’Abattoir the No. 3 spot on enRoute’s list of Canada’s best new restaurants and, more recently, a recommendation by Michelin and the #16 spot on Canada’s 100 Best Restaurants. In 2024, Chef Cooper was named Chef of the Year by Vancouver magazine. Meanwhile, his exclusive “restaurant-within-a-restaurant” concept, No. 1 Gaoler’s Mews, has become one of the hottest tickets in town.

ABOUT EMERIL’S NEW ORLEANS & JOSH ADAMO 

Josh Adamo is Chef de Cuisine at the legendary, reimagined Emeril’s New Orleans, the flagship fine-dining restaurant of Chef Emeril Lagasse and his son, Chef Patron E.J. Lagasse. Originally from Sault Ste Marie, Ontario, Chef Adamo’s culinary journey took him to Toronto where he worked at the famed Auberge du Pommier and won first place in the Toronto regional finals of the Hawksworth Scholarship cooking competition. From there he moved to the UK where he staged at The Fat Duck, helped the team at Core by Clare Smyth earn its three Michelin stars and worked as a personal chef for celebrities in France, England, and the United States. He followed that with a stint at Le Louis XV, Alain Ducasses’s three-Michelin-starred restaurant in Monaco.

ABOUT BOULEVARD, ALEX CHEN & KENTA TAKAHASHI 

Alex Chen is the Sutton Place Hotel’s Executive Chef—Signature Restaurants, which comprise Boulevard Kitchen & Oyster Bar in Vancouver and Wild Blue in Whistler. He is the winner of numerous competitions, including Iron Chef 2018 and the Canadian Culinary Championship 2018, and was a Top 10 finisher at the Bocuse d’Or. Boulevard, known for serving the finest West Coast ingredients prepared with classical technique and creative flair, has also earned countless accolades, including a 2020 nod as Vancouver magazine’s Restaurant of the Year and is currently No. 22 on Canada’s 100 Best. Joining him is Boulevard’s celebrated dessert master Kenta Takahashi, the only 3-time winner of Canada’s 100 Best’s Best Pastry Chef Award including 2024, and famed for his exquisitely indulgent sweet tasting menus.

Note: This dinner experience will be available for two nights and will have communal seating. Any changes to this event will be communicated at least 7 days prior to the event. Events run approximately 3-4 hours and venues are not suitable for young children. Please note that the food described above is a representation of the restaurant’s style of cuisine; actual dishes on the menu may differ based on seasonality and availability.