À LA PROVENÇALE: ST. LAWRENCE PAYS HOMAGE TO
CELEBRATED REGIONAL FRENCH CUISINE WITH
PROVENCE-FOCUSED SUMMER MENU
Award-Winning Restaurant Spotlights Relationships
with West Coast Farms, Foragers and Fishers
in Four-Course Table d’Hôte Menu
Governed by Seasonality and Restraint
Vancouver’s award-winning St. Lawrence restaurant is ushering in summer by introducing a new four-course Provence-inspired Table d’Hôte menu guided by seasonality, local providers and restraint that will be available at the Michelin-starred destination (269 Powell Street) starting this June.
Available Tuesdays to Sundays throughout the summer from 5 p.m., the new Provence-inspired menu from Head Chef/Owner J-C Poirier takes its cues from the celebrated cuisine of the Southeastern region of France where dishes are traditionally defined by vibrant Mediterranean flavours and fresh, local ingredients including garlic, olive oil, tomatoes, vegetables, fish and cheese.
Some of those ingredients on the summer menu at St. Lawrence include Bobwhite Quail from St. Lawrence’s exclusive partnership with Thiessen Farms in Mount Lehman, BC; sustainably caught Hiramasa (yellowtail amberjack) and King Salmon from 46 South Fish Co.; Duck and Foie Grasfrom artisanal family run duck farm La Canadière in Carignan, Que.; Alberta Lamb from Legends Haul; Halibut and Scallops from Organic Ocean Seafood; and more.
“This menu will be a fluid exploration of Provence-inspired cooking that is defined by the season and highlights the relationships we’ve forged with providers around the Pacific Northwest and beyond,” says Poirier. “We’re focusing on cooking with intention and restraint rather than with heavy butter and cream and celebrating the bounty of ingredients from local farms we’re proud to support and work with.”
While the summer menu will be ever-changing and dependent on which ingredients are delivered fresh to the restaurant on a daily basis, guests can look to Poirier’s previous ‘Tour of Provence’ menus that included dishes like Pissaladière (puff pastry, caramelized onions, anchovy), Panisse & Mayonnaise au Safran (chickpea fritters with saffron aioli), Thon Grille, Pistou & Barigoule d’Artichaud (grilled Albacore tuna, basil pistou & artichoke ‘barigoule’), Bouillabaisse de Poisson, Fenouil, Pomme de Terre & Rouille (Provençal fish & seafood bouillabaisse with rockfish, mussels and shrimp) and Navarin d’Agneau Printanier & Pesto de Menthe (braised lamb shoulder, mint pistou & jardinière vegetables) for cues.
Maintaining a hyper-local focus on West Coast farmers, foragers and fishers is nothing new to Poirier and the team at St. Lawrence — last summer, Poirier’s farm-focused ‘Table Champêtre’-styled menu held sway at the restaurant and drew rave reviews thanks to a menu that playfully incorporated a bounty of local produce and ingredients.
Reservations for St. Lawrence’s Summer Provence-inspired menu are now available online at stlawrence.com for $110 per person plus tax and gratuity. Guests can also add optional enhancements and beverage pairings hand-picked by the St. Lawrence team during each dining excursion.
St. Lawrence was among a select group of 14 Vancouver restaurants to be ranked recently on the prestigious annual list of Canada’s 100 Best Restaurants (No. 40), while St. Lawrence’s sister spot, Chez Céline, opened a year ago on the corner of Fraser & 27th in the Fraserhood, was also listed at No. 60.
Chez Céline, which is co-owned and led by Poirier and his wife Dara Dammann-Poirier and St. Lawrence alumni Margaux Herder (Head Chef) and David Lawson (General Manager) was also named to Canada’s list of Top 10 Best New Restaurants and scored Gold for Best French at the Restaurant Awards, with St. Lawrence also earning an Honourable Mention at the same ceremony.
RESERVATIONS
Reservations for St. Lawrence’s Provence-inspired dinner services taking place throughout the summer are now available for $110 per person plus tax & gratuity at stlawrencerestaurant.com. As St. Lawrence prides itself on placing a premium on the availability and seasonality of all ingredients, the menu may be subject to slight changes.
For more information or to stay up to date on all the latest news, visit stlawrencerestaurant.com
ABOUT ST. LAWRENCE | Launched in Vancouver’s Railtown Design District in 2017, St. Lawrence is an exciting restaurant concept that offers a marriage of classic French cuisine and the gastronomic identity and culture of Les Québécois.St. Lawrence is a passion project for acclaimed Chef/Owner and 2019 VancouverMagazine Chef of the Year Award winner Jean-Christophe (J-C) Poirier, who brings his razor-sharp focus and dedication to craft and time-honoured traditions to an elevated-yet-approachable enclave where food, drink and ambiance combine for a transportive dining adventure unlike any other. Since opening, St. Lawrence has been singled out as Best New Restaurant at the 2018 Vancouver Magazine Restaurant Awards; No. 4 on enRoute Magazine’s 2018 compilation of Canada’s Best New Restaurants; Consecutive awards as Vancouver Magazine’s 2018 and ’19 Restaurant of the Year; No. 1 on Monocle Magazine’s 50 Favourite Restaurants in the World in 2019; Consecutive top-five spots on the annual ranking of Canada’s 100 Best Restaurants, including the No. 2 ranking in 2020; and three consecutive One-Star designations by the prestigious Michelin Guide beginning in 2022.
269 Powell Street, Vancouver BC V6A 1G3 | 604-620-3800 | Provence Table d’hôte stlawrencerestaurant.com | Facebook: /St-Lawrence-
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