GÂTEAU ST. HONORÉ
This year, L’Abattoir Pastry Chef, Oliver Bernardino, is creating something special to add to your Thanksgiving feast at home with a Gâteau St. Honoré. Named for the patron saint of french bakers, this fall inspired cake will take your festive dinner to the next level with house-made puff pastry, coffee soaked genoise, mascarpone cream, pumpkin cream puffs and chantilly cream.
MEYER WINE DINNER
Meyer Family Vineyards owner, Jak Meyer will join L’Abattoir’s Chef Lee Cooper and his team to curate an unforgettable food and wine pairing experience on Thursday, October 22nd in our Private Dining Room.
Limited tickets available and sold in pairs up to a maximum of 6 guests in each party. All COVID-19 safety guidelines will be followed.
MICRO-CELEBRATIONS
This year looks a little different when it comes to arranging your family or corporate holiday celebrations but thankfully our Events Team is here to help plan a micro-version of your event in our Private Dining Room.
Of course, we have all of the provincial public health measures in place to ensure your guests are able to safely enjoy your event. We’re here to answer all of your questions and we’re excited to share our updated Fall menus with you.
SEA URCHIN RECIPE
If you want to impress your dinner guests this fall, Chef de Cuisine, Yoann Therer has shared his recipe for corn chawanmushi with sea urchin and chanterelles for you to try at home this season.
Open Tuesday to Saturday
from 5:00 pm
217 Carrall Street, Gastown, Vancouver, BC
Telephone: 604-568-1701
Email: info@nulllabattoir.ca
Information and images provided by L’Abattoir Restaurant. Feature image: Slaughternog. If you would like to be featured on MyVanCity.ca please connect with your pr agency or email myvancityval@nullgmail.com for full details.
