Ask and you shall receive... We are boxing up our house-made pastries from our brunch menu for Saturday morning pick-up starting next week - limited quantities so get your orders in on our website by Friday at 6pm.
We're so incredibly proud of our wine-loving team, led by Wine Director, Kristi Linneboe, who were awarded a Platinum at the #VIWF 2020 Wine Program Excellence Awards this afternoon for the 3rd year in row!
The ticket auction opens in just 12 days for Edition No. 18 of our No. 1 Gaoler's Mews dinner series with our guest, Chef Antonin Mousseau-Rivard of Le Mousso! All proceeds from ticket sales go towards @BCHospitality.
https://t.co/RgVAMgZ9sr
GOODS | "Nick has been working with the management team at L’Abattoir since 2017 and is looking forward to leading L’Abattoir into its second decade of providing one of the country’s best dining experiences."
@LABATTOIR_VAN#ScoutYVR#Gastown
https://t.co/tNuqJb4bQD
GOODS | "Chef Lee Cooper is looking forward to welcoming three of Canada’s best to collaborate on these exclusive and elaborate dinners for just 9 guests on each occasion..."
@LABATTOIR_VAN#Gastown#ScoutYVR
https://t.co/BDqqWA9YJZ
Kristi Linneboe from Gastown’s @LABATTOIR_VAN is here with our wine of the week & paying homage to Australia with Wakefield’s Clare Valley Riesling! Grab a bottle at @LegacyLiquor in Vancouver or use https://t.co/MguuaE87zp to see where you can find it in Alberta!
#topdrop#wow
Iconic Pan-fried veal sweetbreads on toast - pickled shallot, sauce at @labattoir_van.
On the table:
1) Pan-fried veal sweetbreads on toast - pickled shallot, sauce gribiche with veal tongue. A classic.
2) Hamachi… https://t.co/lMKh0uWGV5