‘Bold Flavours: A Radicchio Pop-up Event’ is an exclusive radicchio-tasting experience at Burdock & Co designed to celebrate this powerhouse vegetable that thrives in our cool fall temperatures.

Experience an immersive 90-minute tasting, indulging in delicious culinary creations prepared by amazingly talented local chefs, highlighting the complex flavour profile of radicchio. Connect with local radicchio farmers, enjoy interactive displays and learn more about this culinary superstar.

Choose from 1 of 3 tasting time slots:

• Dusk Tasting (5:00pm - 6:30pm)

• Evening Tasting (6:30pm - 8:00pm)

• Late Night Tasting (8:00pm - 9:30pm)

Your ticket also includes a Feast of Fields cedar tasting plank, cider from Sea Cider Farm & Cider House (non-alcoholic option also available), sparkling wine from TIME Family of Wines provided by Revelry Imports, and Le Clos de Tue-Boeuf wine provided by Racine Wine Imports.

Join us for a memorable night at the Michelin star-rated Burdock & Co on November 27th.

About our participating chefs:

Chef Andrea Carlson - Canada’s first female Michelin-starred chef and owner of Burdock & Co, Andrea is renowned for her creative Pacific Northwest cuisine that highlights the diverse environments and flavours of British Columbia through sustainable, locally sourced ingredients.

Chef Akira Kishimoto - Owner and head chef of Kishimoto on Commercial Drive, Chef Akira blends his training in Osaka and Kyoto with a deep commitment to local ingredients, creating visually stunning dishes that celebrate both Japanese traditions and the bounty of our region.

Chef Peter Ho - Trained in Taiwan and Tokyo, Chef Peter is a master of charcoal grilling and yakitori, with a focus on precision and technique. In 2025, he will open Sumibiyaki Arashi, Vancouver’s newest destination for authentic Japanese grill cuisine.

Chef Lee Cooper - Named Chef of the Year in 2024 by Vancouver Magazine, Chef Lee brings his expertise to L’Abattoir in Gastown, known for its refined, award-winning food. In 2017, he launched No. 1 Gaoler’s Mews, an intimate dining experience and mentorship program that supports the Downtown Eastside Neighbourhood House.

Chef Jiwon Seo - Ran the kitchen at Bar Gobo and was previously sous chef at Burdock & Co. Chef Jiwon embraces her Korean roots by incorporating seasonal and local produce in her dishes.

The organic radicchio featured in Bold Flavours has been grown by Athiana Acres and Glorious Organics. We are so happy to have the farmers themselves, Daniel Garfinkel of Athiana Acres and Mark Cormier of Glorious Organics, joining us for the evening. Don’t miss the chance to chat with them, learn about radicchio, and ask your questions about this versatile vegetable.

Sipping Around BC

Join us for Sipping Around BC, a series of regional wine dinners presented by L'Abattoir in partnership with Wines of British Columbia.

After the North Okanagan Dinner in March and the Central Okanagan Dinner in July, we will be wrapping up the series with our South Okanagan and Similkameen Valley dinner on Wednesday, October 23rd at 6:00pm in our Private Dining Room. Winemakers and winery principals from Le Vieux Pin, Black Hills Estate Winery, and Orofino Vineyards will join showcasing their wine from these regions alongside a five course menu prepared by the culinary team at L’Abattoir.

THANK YOU TO OUR PARTNERS FOR MAKING THIS EVENT POSSIBLE!

Join Chef Lee Cooper in welcoming Kristian Eligh, Executive Chef of Marilena Cafe and Raw Bar in Victoria, BC, which was recently awarded No. 1 Best New Restaurant on the 2024 Canada's 100 Best List.

With experience at Michelin-starred restaurants like Jean-Georges in New York, The French Laundry in Napa, and Blackbird in Chicago, Chef Eligh also spent six years as Culinary Director for Vancouver's Hawksworth Restaurant Group, earning accolades such as Vancouver Magazine’s Chef of the Year in 2011 and 2012.

Chef Eligh and Chef Cooper first worked together as Sous Chefs at Market by Jean-Georges Vongerichten in 2009, before Chef Eligh became Chef de Cuisine and Chef Cooper went on to open L'Abattoir in 2010. These two ex-culinary colleagues are sure to fall into their familiar ways of working side-by-side in the kitchen making this collaboration an unforgettable experience!

No. 1 Gaoler’s Mews is an intimate 9 seat, chef’s table experience that aims to immerse guests in all aspects of the dining experience with the chefs working across the counter from them. Tickets include a multi-course menu and beverage pairings.

Tickets are $500 per guest plus applicable taxes and gratuity with proceeds going toward our charity partner The Downtown Eastside Neighbourhood House (DTESNH).

Due to the nature of this event, we are unable to accommodate dietary restrictions or preferences. Tickets are 100% non-refundable once purchased.

For students interested in our No. 1 Gaoler’s Mews mentorship program, please apply here by October 2nd, 2024

THANK YOU TO our partners for helping to MAKe THIS EVENT POSSIBLE!

Join Chef Lee Cooper in welcoming Michelin Starred Chef Andrea Carlson of Burdock and Co.

Since 2013, Chef Carlson has been celebrating the natural abundance of the Pacific Northwest. Her philosophy centres on honouring the abundance of ingredients from local growers, farmers, and foragers in each season. Guests can look forward to a dining experience that highlights the pure essence of British Columbia's rich culinary offerings.

No. 1 Gaoler’s Mews is an intimate 9 seat, chef’s table experience that aims to immerse guests in all aspects of the dining experience with the chefs working across the counter from them. Tickets include a multi-course menu and beverage pairings.

Tickets are $500 per guest plus applicable taxes and gratuity with proceeds going toward our charity partner The Downtown Eastside Neighbourhood House (DTESNH).

Due to the nature of this event, we are unable to accommodate dietary restrictions or preferences. Tickets are 100% non-refundable once purchased.

For students interested in our No. 1 Gaoler’s Mews mentorship program, please apply here by August 8th, 2024

THANK YOU TO our partners for helping to MAKe THIS EVENT POSSIBLE!

** SOLD OUT **

Sipping Around BC

Join us for Sipping Around BC, a series of regional wine dinners presented by L'Abattoir in partnership with Wines of British Columbia.

After the North Okanagan Dinner in March, we will continuing the journey with the Central Okanagan dinner taking place on Wednesday, July 24th at 6:00pm, in our Private Dining Room. The dinner will spotlight wineries from the region with winemakers and winery principals from Roche Wines, Meyer Family Vineyards, and 1 Mill Road joining us for the five-course dinner.

NOTE: Guests will be seated on communal tables and will enjoy a beverage paired five-course dinner. Due to the nature of the event, dietary preferences and restrictions are politely declined or please reach out if you have questions about the menu. Tickets are 100% non-refundable once purchased.

$195* PER GUEST

*Ticket price includes menu + beverage pairings and does not include taxes and gratuity which will be applied at check-out

THANK YOU TO OUR PARTNERS FOR MAKING THIS EVENT POSSIBLE!

Published on Main’s Chef Gus Stieffenhofer-Brandson is excited to welcome award winning Chef Lee Cooper of L’Abattoir and legendary Chef Scott Jaegar, formerly of Pear Tree, into his kitchen for an exclusive collaborative dining experience. Both Chef Gus and Chef Lee spent time working as sous chef under the tutelage of Chef Scott Jaegar as his award winning restaurant, Pear Tree. For Gus to now be able to welcome the two of them to join him for this exclusive dinner at Published is truly an honour and will likely be one of the highlight dining experiences at Published this year.

Guests can expect a multi-course menu that will showcase the expansive talent of each chef and their unique styles they have developed through their longstanding careers.

Wine director Jayton James and bar manager Dylan Riches are currently working on beverage pairings, which will feature a variety of wines, and summer-inspired cocktails.

Tickets for this multi-course dinner are $350 per person plus tax and gratuity and is inclusive of beverage pairings. Click on the link below to reserve your seat!

Botanist at the Fairmont Pacific Rim is set to host an extraordinary collaborative dinner on July 3, 2024, bringing together a stellar lineup of Michelin Guide recognized culinary talents for an evening to experience a confluence of ‘Tastes of the West’.

The dinner will feature Hector Laguna of Botanist, Gus Stieffenhofer-Brandson of Published on Main, Kristian Eligh of Marilena, Lee Cooper of L’Abattoir, and Damon Campbell and Kate Siegel of Fairmont Pacific Rim. Each chef will contribute their unique vision through their dish to create a six-course, wine-paired dinner with Black Hills Estate winery of Oliver, BC.

The six-course experience is $245 ++ per person. and reservations can be made throughout the evening in the Botanist dining room.

**This experience is not inclusive of taxes and gratuity. 18% gratuity will be applied at the restaurant.

Sipping Around BC

Join us for the launch of Sipping Around BC, a series of regional wine dinners presented by L'Abattoir in partnership with Wines of British Columbia. The journey begins on March 20th with the North Okanagan dinner featuring the Winemakers and winery principals from Tantalus Vineyards, Quails’ Gate Estate Winery, and Mt. Boucherie Estate Winery.

NOTE: Guests will be seated on communal tables and will enjoy a beverage paired six-course dinner. Due to the nature of the event, dietary preferences and restrictions are politely declined or please reach out if you have questions about the menu. Tickets are 100% non-refundable once purchased.

$195* per Guest

*Ticket price includes menu + beverage pairings and does not include taxes and gratuity which will be applied at check-out

Thank you to OUR PARTNERS for making this event possible!

Indulge in a night of refined flavors at L'Abattoir on Thursday, March 7th during Vancouver Cocktail Week 2024. Global leader in premium spirits, Diageo joins forces with L'Abattoir to celebrate and showcase the relationship between Scotch whisky and cuisine.

Explore the intricate nuances of Scotch whiskies from diverse Scottish regions, whilst demonstrating the versatility of Single Malt and Blended whisky both neat and as craft cocktails. Join World Class Bartender, Jeff Savage, as he leads guests through the Scotch pairings served alongside a five course dinner curated by L'Abattoir's culinary team. An immersive dining experience awaits you during 2024's Vancouver Cocktail Week at L'Abattoir!

NOTE: Guests will be seated on communal tables and will enjoy a Scotch whiskey paired five-course dinner. Due to the nature of the event, dietary preferences and restrictions are politely declined or please reach out if you have questions about the menu.

$173.50* per guest

*Ticket price includes menu + pairings and does not include taxes, gratuity and VCW event fee which will be applied at check-out.

Plan your Valentine's Day with L'Abattoir as your destination!  This year, enjoy a five-course menu with white tablecloth service, complemented by optional non-alcoholic pairings or premium wine selections. 

*Prices do not include taxes or gratuity which will be applied when your reservation is booked. Menu modifications will be politely declined due to the nature of the evenings service. Please note, reservations are non-refundable.

SOLD OUT

Savour a truly unique culinary collaboration at L'Abattoir's Private Dining Room on Thursday, January 25th during Dine-Out Vancouver 2024. L'Abattoir's Chef Lee Cooper and Pastry Chef Oliver Bernardino will partner with Chef Ross Larkin and Pastry Chef Celeste Mah from Portage Restaurant in Newfoundland for an extraordinary West Coast to East Coast dinner.

This exclusive event promises a convergence of coastal flavours and brings two of the country's best culinary teams together for an unforgettable dining experience. Chefs Ross and Celeste opened Portage Restaurant in the summer of 2022 after working side by side at the renowned Raymonds Restaurant in St. John's. Portage was recently recognized as one of the top 3 Best New Restaurants on Canada's 100 Best list in 2023.

NOTE: Guests will be seated on communal tables and will enjoy a beverage paired five-course dinner prepared by the two culinary teams. Due to the nature of the event, dietary preferences and restrictions are politely declined or please reach out if you have questions about the menu. Tickets are 100% non-refundable once purchased.

$195* per guest

*Ticket price includes menu + beverage pairings and does not including taxes and gratuity which will be applied at check-out

SOLD OUT

Join Chef Lee Cooper and Pastry Chef Oliver Bernardino in welcoming esteemed guests, Chef Ross Larkin and Pastry Chef Celeste Mah, Co-owners of Portage Restaurant in St. John’s, Newfoundland.

Pastry Chef Mah, awarded Canada's Best Pastry Chef in 2019, and Chef Ross Larkin, the winner of Top Chef Canada Season 6, opened Portage Restaurant together in 2022 after working side by side at renowned Raymonds Restaurant. Although they live and work in Newfoundland today, they have both spent time cooking in Vancouver and we’re thrilled to welcome them back for the first No. 1 Gaoler’s Mews dinner of 2024!

No. 1 Gaoler’s Mews is an intimate 9 seat, chef’s table experience that aims to immerse guests in all aspects of the dining experience with the chefs working across the counter from them. Tickets include a multi-course menu and beverage pairings.

Tickets are $500 per guest plus applicable taxes and gratuity with proceeds going toward our charity partner The Downtown Eastside Neighbourhood House (DTESNH).

Due to the nature of this event, we are unable to accommodate dietary restrictions or preferences. Tickets are 100% non-refundable once purchased.

For students interested in our No. 1 Gaoler’s Mews mentorship program, please apply here by January 12th, 2024.

Celebrate New Year's Eve in style at L'Abattoir! Indulge in a refined 5-course menu curated by Chef Lee Cooper, Chef de Cuisine William Li and Pastry Chef, Oliver Bernardino. Elevate your evening with optional Dom Pérignon Champagne pairings chosen by Head Sommelier Andrew Forsyth and his team. Several of the pairings are cuvées that you won’t find outside of private cellars and are only available in some of the world’s best restaurants. With limited quantities, add your Champagne pairings with your reservations if you want to ensure these celebratory enhancements.

Last years New Year’s Eve festivities sold out quickly so confirm your reservations today for this intimate and unforgettable way to usher in the New Year.

$206.25 per person inclusive of taxes and gratuity or $543.75 per person inclusive of taxes and gratuity with Dom Pérignon pairings. Reservations are paid in full at the time of booking and are refundable up until December 16th. After December 16th, reservations are 100% non-refundable.

SOLD OUT

Finish with dessert on Wednesday, October 18th with the highly anticipated finale of L'Abattoir's 13th anniversary series of events.

Celebrated Pastry Chef Patrice Demers joins L'Abattoir's own talented Pastry Chef, Oliver Bernardino, for a delectable evening of both savoury and sweet creations in our Private Dining Room and brought to you in part by Valrhona Chocolate.

Having just opened Sabayon in Montreal in August and prior to that having operated the renowned Patrice Pâtissier in Montreal for 8 years, Chef Demers is known as one of Canada’s leading Pastry Chefs.

Due to the nature of the menu, gluten-free and dairy-free dietary restrictions can not be accommodated at this event. Guests will be seated at communal long tables in our private dining room. Tickets are non-refundable.

$175 per guest plus applicable taxes and gratuity

Thank you to Valrhona for providing their incredible products to this event.

SOLD-OUT

Celebrate the much anticipated relaunch of L'Abattoir's No. 1 Gaoler's Mews with Chef Lee Cooper's esteemed guests, Chef Gus Stieffenhofer-Brandson of Published on Main and renowned Canadian Chef Scott Jaeger.

No. 1 Gaoler’s Mews is an intimate 9 seat, chef’s table experience that aims to immerse guests in all aspects of the dining experience with the chefs working across the counter from them.

Tickets are $500 per guest plus applicable taxes and gratuity with proceeds going toward our charity partner The Downtown Eastside Neighbourhood House (DTESNH).

Due to the nature of this event, we are unable to accommodate dietary restrictions or preferences.

For students interested in our No. 1 Gaoler’s Mews mentorship program, please apply here by September 20th.

Immerse yourself in an exclusive winemakers dinner in L'Abattoir's Private Dining Room on Wednesday, August 16th. Join us in launching the latest vintages of both our red and white collaboration Cuvées from Le Vieux Pin along side previous vintages and other remarkable wines crafted by acclaimed winemaker Severine Pinte.

Tickets

L’Abattoir x Le Vieux Pin Collaboration Wines

Purchase L’Abattoir x Le Vieux Pin collaboration wine to take home following the Winemaker’s Dinner. Must be 19+ and in attendance at the Le Vieux Pin Winemaker’s Dinner to pick-up purchased wines.

Join us in celebrating our community and our 13th year anniversary on July 19th, 2023, from 4:00pm to 7:00pm. This will be a reception-style event on National Daiquiri Day in Gaoler's Mews, located in historic Gastown directly behind L’Abattoir.

Indulge in daiquiris and canapés as we toast to 13 years of culinary and service excellence. Immerse yourself in the charm of Gaoler's Mews and enjoy the vibrant atmosphere of summer in Gastown, brought to you in part by Ron Zacapa Rum.

Ticket prices include daiquiris and passed canapés, with additional beverages available for purchase. Please note that guests must be of legal drinking age to attend. Tickets are priced at $50 per guest, excluding applicable taxes and gratuity and guests must be 19+ to attend.

In support of our community, we will be collecting non-perishable food items that we will be delivering to our friends at the Downtown Eastside Neighbourhood House. Please consider brining something to contribute to our food drive.

Don't miss this opportunity to celebrate L'Abattoir's milestone in the heart of Gastown. Join us for a memorable evening in Gaoler's Mews.

Thank you to our generous partners!

A long standing friendship between L'Abattoir's Chef Lee Cooper and Maison Publique's Chef Derek Dammann from Montreal has brought about this exceptional culinary evening.

Chef Dammann will be cooking alongside the L'Abattoir culinary team to bring you a true collaboration menu on Wednesday, June 28th!

Enjoy a selection of collaborative dishes from a one-night-only a la carte menu that can be enjoyed in our dining room or at the bar. Reservations can be made with a $75 per person deposit that will be applied to the final bill. Limited seating available, reserve today to avoid disappointment.

Savour an evening of creative libations during a bar takeover on Thursday, June 22nd, led by Dani Crowley, showcasing her mixology mastery from Raven Room in Whistler behind the bar at L'Abattoir.

Bar seating is first come, first served starting at 5:00pm or book a reservation for dinner and enjoy one of Dani’s cocktails before dinner in the dining room.

Join us in welcoming back Shaun Layton for a bar takeover on Sunday, June 11th from 5:00pm-7:00pm. Shaun joins us from Como Taperia and was L'Abattoir's opening Bar Manager and inventor of the legendary Avocado Gimlet!

Shaun will be serving up some L’Abattoir classic cocktails from our inaugural list which can be enjoyed at the bar or in the dining room with dinner with special thanks to Ketel One Vodka, Tanqueray No. Ten Gin and Johnnie Walker Black Label. Bar seats are first come, first served or reserve today if you would like to join us for dinner and cocktails.

Hosted by chef Lee Cooper, Esquimalt co-founder Quinn Palmer and L’Abattoir Bar Manager Dave Bulters, the evening will feature an elevated multi-course menu with Esquimalt apéritifs and cocktail pairings.

A truly unique Vancouver Cocktail Week evening awaits—come and experience first hand why these local vermouths and apéritifs need a place at your dinner table!

$199 PER GUEST (INCLUSIVE OF TAXES AND GRATUITY)

Esquimalt Vermouth and Aperitifs Dinner Menu

Join us for an unforgettable evening featuring the celebrated maker of Fords Gin, Simon Ford, during Vancouver Cocktail Week.

This exciting occasion presents a rare opportunity for our guests to meet the man behind one of the fastest-growing gin brands worldwide. Our Bar Manager, Dave Bulters, will join Simon to host a collaborative dinner in our intimate and exclusive private dining space.

Guests will enjoy a multi-course menu that has been expertly curated to complement the Fords Gin experience. This is your chance to engage with this maker and learn everything there is to know about gin, from the history and craft to the best ways to pair it with your favourite foods.

Book your tickets now and join us for a memorable evening!

$199 per guest (inclusive of taxes and gratuity)

Meet the Maker Dinner

On February 28th, Soren Schepkowski of Wind Cries Mary joins L'Abattoir Bar Manager Dave Bulters and bring his signature cocktails from their Victoria establishment to our cocktail list for the evening.

Bar seating is first come, first served so arrive early to indulge in expertly crafted libations drawing inspiration from ingredients found throughout the Pacific Northwest.

Partial proceeds from each cocktail sold will go towards our friends at the BC Hospitality Foundation.

Join us on Valentine's Day with your loved one for an indulgent 5 course prix-fixe dinner by Chef Lee Cooper with optional wine pairings to complement each course. Menu modifications will be politely declined and tickets are non-refundable.

$145 per person plus taxes and gratuity ($181.25) / $270 per person plus of taxes and gratuity with optional wine pairings ($350).

Valentine’s Day Dinner Menu

L'Abattoir bread service

Lobster cappuccino

Dashi custard

Lightly smoked wild sockeye salmon

Sauce gribiche, horseradish, grilled country loaf

Tournedos of beef rossini

Foie gras, pomme purée, truffle jus

or

Tandoori style sablefish

Crab turnovers, tomato, cucumber

Pear sorbet

Verjus sabayon

Warm dark chocolate tart

Passionfruit ice cream