L'Abattoir Restaurant in Gastown, Vancouver BC

L'Abattoir Restaurant is another reason to go to Vancouver.  We met Paul Grunberg, co-owner and General Manager in Manzanillo this past season when he and his parents were visiting the Grants.  This was a highly anticipated evening after hearing about L'Abattoir restaurant.  It proved to be the perfect ending for our trip to Vancouver with one of the finest dining experiences I have ever had.  It would always be on my 'wish list' if I lived in Vancouver.



I loved the space and decor, nicely done.  Ray requested an
early reservation as it becomes quite crowded (not to mention
that Ray had worked a long day).
Isabel ordered the cocktail, Aviation
Gin, fresh lemon, marachino, cremme de violet
It was excellent, as I enjoyed a sip.

 I want to mention that the menu makes the choice difficult with items such as scallops with oxtail dumplings and rabbit canelloni with mushroons - bacon, blanquette.  You want to try everything.

L'Abattoir proves that simplicity is elegance.

Arriving early allowed time for photos, the well trained
staff was friendly, knowledgeable and attentive.

 Classic Cocktails on the menu:

Martinez 9
Gin, sweet vermouth, maraschino, bitters

Fourth Regiment 12
Bourbon, Carpano Antica Formula vermouth,
three types of bitters (celery,orange, aromatic)

Boulevardier 11
Bufflalo Trace Bourbon, Punt E Mes, Campari

Bramble 10
Plymouth gin,  fresh lemon, simple syrup, creme de mire

Alfonso 11
Sparkling wine, Dubonnet, sugar, Angostura bitters, citrus oils


Note the unusual ingredients used:
Apersol is an aperitif of Italy with a low alcohol content of 11%. It has an orange, bitter taste with orange, rhubarb, and an infusion of more than 30 herbs.  Italians drink it over ice with Prosecco and a dash of soda water.
Ting is real grapefruit juice and real sugar that is a carbonated citrus drink from Jamaica.  A popular drink in San Francisco with a Ginger Ale chaser.  Creme de Violette is an indispensible component to classic cocktails such as the Aviation.  It is produced from a careful maceration of Queen Charlotte and March Violets in "Weinbrand" (distilled from grapes) with sugar cane.  It is produced by special request by gastronomy customers and bar specialist.   Grape wine is the base used for Vermouth with the addition of alcohol and dry ingredients consisting of aromatice herbs, roots, and barks.  French and Italian companies produce most of the vermouth consumed with most manufacturers marketing their own flavor and keeping their recipe a secret.  Italian vermouth is red-colored, mildly bitter and slightly sweet.  French vermouth is a pale, dry and more bitter than sweet.  Bianco is a sweeter vermouth and called 'perfect' as in a Perfect Manhattan.  There is a wide range to experiment from including an American vermouth, Vya.




The chic entrance brings you into the bar area (which was full)
with the receptionist to seat you and if you are lucky, Paul is
standing by to greet you, but he is a busy man - all over the place.

   

I like the old brick walls, original from
the old Heritage building.
Thanks for saving a bit of history for us.  

Especially for Phil:  the Hanky Panky cocktail
Gin, Sweet Vermouth, Fernet Branca, Orange twist
The secret ingredient is Fernet Branca, a household name in
Italy and a cult hit abroad.  Fernet Branca is one of Italy's more
unusual drinks. The flavor is best described as medicinal between
crushed plant and bitter mud.  Created by a self taught apothecary with 27 herbs and spices.  It was very handy during prohibition, sold as a tonic with 43% alcohol content. 





The bar is a popular place.  You hope that the bartender hears what you want
and makes it properly but at L'Abattoir the bartender-mixologist creates
innovative cocktails, refining techniques, truly crafting the cocktail.
Ray ordered Tommy's Margarita 11
Blanco Tequila, fresh lime, agave nectar
It was tasty but that was a tough one as Ray makes a very good Margarita. 

 

Looking down at the back dining area




As an older 'foodie', I will have to say that this was quite
possibly the best salmon I have eaten in a restaurant.  Flawlessly
cooked, beautifully plated with potato fondant and fresh spinach,
with the absolute genius of the whipped milk.  Not a single thing wrong!



The grand finale!  This chocolate dessert is made for chocolate
lovers!  It is between a chocolate cream pie and a chocolate
truffle served in a pefect crust.  The luscious dessert in the
background is a combination of homemade ice creams and
            fresh, locally grown fruit.   Notice the beautiful plating!

  

The incredible hors'd oeuvres included confit of Albacore
Tuna, really loved this dish.

Steak Diane, was a rage in the 50's & 60's in New York restaurants
Named for Diana the Roman Goddess of wild animals and the hunt.
The intensification of flavor comes from the carmelization and the
filet mignon served with grilled potatoes and onions was all about. 
flavor.  The mystery for me: how did they get the color so uniform? 
It was cooked perfectly.  Carnivorous Bliss!

Both dining areas feel spacious and have an
elegant feel but casual.  I loved the attention to detail with glass bread baskets.



We felt special with Paul's attention to our table.  Paul is
checking the cocktails and mentioning the items with
a starring role on the menu, which changes often.

                                       Bon Appetit !!!