CELEBRATING 15 YEARS L’Abattoir is turning 15! Since July 17th, 2010, we’ve been offering our guests our distinct French influenced, West Coast menu and incredible hospitality from the heart of historic Gastown. To celebrate this milestone, we’re bringing back some guest-favourites on our menu along with nostalgic cocktails and celebratory wine. From a few of our original dishes to … Read more
Ushering in an exciting new chapter for the restaurant’s culinary program.
Celebrate Mother’s Day on Sunday, May 11th with a stunning four-course brunch in our Private Dining Room, complete with mimosas or mocktails. This year, we’re thrilled to partner with Garden Party Flowers to offer beautiful bouquets as an add-on — ready and waiting at brunch when you arrive to surprise the moms in your life. Guests … Read more
This Spring, L’Abattoir welcomes the season with two thoughtful and distinct dining experiences.
Head Sommelier Andrew Forsyth, who was recently named Best Sommelier of BC.
L’Abattoir is thrilled to announce the return of its highly anticipated Sipping Around BC dinner series.
Head Sommelier Andrew Forsyth has won the title of Best Sommelier of BC.
SPECIAL CURATED THREE-COURSE MENU $65. per person Dining in Vancouver from January 22nd to February 9th, enjoy our curated three-course menu for $65 per person. Elevate your dining experience with optional alcoholic or non-alcoholic beverage pairings, selected to complement the menu. It’s the perfect opportunity to explore some of our seasonal dishes and L’Abattoir’s thoughtful … Read more
NEW YEAR’S EVE Celebrate New Year’s Eve in style at L’Abattoir! Indulge in a refined multi-course menu curated by Chef Charlie Kunsang, showcasing the best of the season’s ingredients. Elevate your evening with optional beverage pairings carefully selected by Head Sommelier, Andrew Forsyth. End the year with an unforgettable dining experience that’s sure to set … Read more
Vancouver magazine’s Chef of the Year Lee Cooper welcomes local and international chefs sparkling with culinary talent for a refined, French-inspired feast.