L’Abattoir launches Concoctions and Confections November 21st

L’ABATTOIR LAUNCHES CONCOCTIONS AND CONFECTIONS

A collaboration between the pastry and bar teams at Gastown culinary institution launches November 21st

L’Abattoir has been helping to lead the direction of cocktail culture in Vancouver since its inception in 2010 and the bartending team continue to do so with Concoctions and Confections that launches this week.

Only available to guests seated at the bar, Concoctions and Confections is a collaboration between the award winning pastry team lead by Pastry Chef, Hilary Prince and the bartending team overseen by Philipp Karatsyupa.

“Driven by the union of flavours between each drink and its dessert, the additions to the menu offer an exciting, sensory way to indulge” says Monique Manuel, the bartender that headed the development of this program.

The collaborative pairings will be available to guests seated at the bar and consist of three offerings, each with a different flavour profile and designed to be the perfect end to an evening.

Philipp Karatsyupa, Bar Manager at L’Abattoir, says of the program, “we’re excited to add these creative after dinner offerings to our menu at the bar which are a testament to the synergy between our bar & pastry teams.”

Guests will find the inaugural Concoctions and Confections listed below being offered at the L’Abattoir bar starting on Thursday November 21, 2019.

Nectar and Nest

The most pleasing of contradictions. Uplifting yet calming; Piquing the senses while soothing the nerves: Fruity, Zesty, Stress Relieving

Gin, amaro, hibiscus, lemon x cayenne tincture, lavender bitters
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Blackberry and lavender turnover

 

Highway High-Beams

Dose up and face the night. For the lovers of black coffee and a wild ride. Enlightened with beams of illuminating lemon: Stimulating, Contrasting, Nutrient dense

Limoncello, fernet, amaro, absinthe, coffee, fenugreek oil, cacao tincture
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Coffee and Meyer lemon macarons

 

A Stroll Through Montecristo

You’re transported to a coastal city somewhere in the Caribbean sea. A hazy sunset, heady cigars and tropical treats. A five minute vacation. Destination – Flavourtown

Mezcal, rum, horchata, smoked cherry, bitters
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Pineapple and passion fruit popsicle

 

ABOUT L’ABATTOIR | Located in the heart of historic Gastown since 2010, the AAA Four Diamond restaurant is situated in a refurbished 19th­ century heritage brick ­and­ beam building that pays homage to its history as the site of Vancouver’s first jail in the city’s main meat­packing district. Today, L’Abattoir has staked its claim as one of Canada’s best restaurants with a diverse array of French­-inspired West Coast fare focusing on locally sourced, seasonal ingredients along with an ever­ changing selection of classic and signature cocktails and a broad list of BC and imported wines. Whether in its front­ of­ house bar and lounge, elevated dining room or glass­ and­ steel­ accented atrium, L’Abattoir offers dinner from Sunday to Thursday from 5:30 pm to 10 pm and Fridays and Saturdays from 5:30 pm to 10:30 pm, weekend brunch on Saturdays and Sundays from 10am to 2 pm, Happy Hour daily from 5:30 pm to 6:30 pm and bar service until midnight seven days a week.  L’Abattoir also offers 1200 square feet of beautifully appointed private dining facilities that are completely separate from the restaurant dining room and are available to book for corporate events, weddings or other celebrations.

217 Carrall Street, Vancouver, BC  V6B 2J2 | 604­.568-.1701 | labattoir.ca| gaolersmews.com

Facebook: /labattoir | Twitter: @LABATTOIR_VAN | Instagram: @labattoir_van | @no1gaolersmews

Media release and images provided by Alexis Cooper, L’Abattoir.

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