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 March 30, 2014
L'Abattoir - French-Inspired West Coast Cuisine In Vancouver

 Opened in 2010, L'Abattoir quickly won fans with its French-inspired West coast cuisine. Westender magazine named it Best New Restaurant that year, and it was ranked third on enRoute's national Best New Restaurant listing in 2011. The following year it won the Best Casual category in Vancouver Magazine's Restaurant Awards, as well as being listed at #7 of the Top 50 Restaurants in Canada on vacay.ca. The menu at L'Abattoir offers guests a diverse selection of fresh and seasonal dishes such as warm steelhead with crunchy potato salad, steak Diane, and pan-fried veal sweetbreads on toast. All items served from the L'Abattoir kitchen are made in-house and by hand: this includes sauces, pastas, breads, and even fresh cheeses.

The wine list at L'Abattoir is an ever-changing selection of thoughtfully-chosen old world styles celebrating obscure varietals and lesser-known regions, with a special focus on the best of British Columbia. By spotlighting boutique wineries with small production the restaurant gives guests access to a variety of off-the-beaten-track bottles that are offered at very accessible prices by both the glass and bottle.

The cocktail list at L'Abattoir is a creative mix of classics and signature drinks, all of which offer a nod to master bartenders of the past. Focusing on premium spirits, fresh fruits, herbs, and in-house infusions and syrups, Head Barman Shaun Layton's cocktails are anything but ordinary. An extensive collection of antique crystal glassware and bar tools ensure that each cocktail that crosses the wood at L'Abattoir looks like a work of art.

L'Abattoir is set in a refurbished 19th century brick and beam building located in the centre of historic Gastown. The restaurant offers a front of house bar and lounge, elevated dining room and plush, sun-soaked atrium. Designed by Vancouver-based David Hepworth, L'Abattoir's interior focuses on existing attributes of natural wood and exposed brick, accentuated by glass and steel finishes and classic French tiling. The work of local artists graces the walls and lights the room, with custom-crafted light fixtures and chandeliers in each setting.

Lee Cooper, Chef

Lee Cooper brings more than a decade of industry experience to the helm of L'Abattoir. In the past Lee has spent time in the kitchens of several Michelin-starred restaurants in the USA and the UK, most notably Heston Blumenthal's The Fat Duck. Upon returning to Vancouver, he accepted the position of sous chef at The Pear Tree Restaurant before being scouted by Jean-Georges Vongerichten to be part of the opening management team at the Market by Jean-Georges in Vancouver's Shangri-La Hotel. He is excited to be leading a talented young kitchen brigade at L'Abattoir, crafting menus that reflect his favourite dishes and ingredients. Western Living has named Lee one of its top 40 Foodies Under 40, and the Vancouver Sun ranked him among their Top 10 up and coming chefs, saying his cuisine is "casual and refined with an ease in orchestrating flavours, textures, presentation and technique." EnRoute magazine says L'Abattoir is "the nucleus of modern Vancouver cuisine, the place to take the post-Olympic pulse of the city."

Paul Grunberg, General Manager

One of Vancouver's most notable General Managers, Paul Grunberg has launched, run and nurtured some of the city's most anticipated restaurants including Chambar, Market by Jean-Georges at the Shangri-la Hotel, and Bao Bei Chinese Brasserie. His leadership and strong vision has resulted in a reputation of parlaying his passion for food, wine and service into incredible dining experiences.

A keen traveller, Paul's training began while he was living in Switzerland working at a family-run boutique hotel. His drive for self-improvement and performance-based training is best illustrated by his qualifications received at the Dale Carnegie Leadership program, where he received several awards for communication and public speaking. He received training and education at Canada's respected Camosun College Hotel and Hospitality program.

As the leader of the team at L'Abbatoir, Paul focuses on recreating the most memorable aspects of experiences he has had dining in fine restaurants around the world. By doing so he creates a comfortable environment for guests which exudes both style and sensibility.

Shaun Layton, Head Barman

Regarded as one of Vancouver's premier barmen, Shaun Layton has refined his palate by visiting
some of the world's most renowned bars and lounges. His adventures on the cocktail trail have included competing in the U.K. and France, touring distilleries and cellars throughout Europe and the United States, and participating in internationally-recognized seminars and bar education programs.

With a resume that spans some of Vancouver's most notable restaurants and cocktail lounges, Shaun has a decade of experience developing bar and staff education programs. His philosophy is grounded in a passion for the history and culture of cocktails, proper techniques and barware, and being able to turn out drinks that allow for a touch of creativity and personal flare.

In 2010, Shaun was recognized at the 21st annual Vancouver Magazine Restaurant Awards as Bartender of the Year.

Robert Herman, Sommelier

ISG-certified Sommelier Robert Herman worked a variety of positions in the hospitality industry before deciding to pursue his passion for wine as the focus of his professional career. Herman says that he "started at the bottom" when he began his working life. Managers recognized his potential, however, and he was soon leading talented culinary teams at premier locations in places as diverse as Vancouver (Diva at the Met; Voya at the Loden Hotel), Santa Monica (Whist at the Viceroy Hotel) and Zihautanejo, Mexico (Zi Restaurant at Club Intrawest). When he decided to parlay his love for wine into a career as a Sommelier, Herman's approach was similar to his hands-on apprenticeship in the hospitality business. He has visited many of the world' top wine-producing regions, and in 2009 he participated in all aspects of the winemaking process at Laughing Stock Vineyards.

Herman was attracted to L'Abattoir because of the restaurant's reputation for excellence in all aspects of the fine dining experience, including wine, cuisine, and service. As Sommelier, he ensures that the wine list always offers a mix of old friends and hidden gems to delight the restaurant's guests.

217 Carrall Street, Gastown, Vancouver, BC, Canada

www.labattoir.ca

@LABATTOIR_VAN
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