Old Fashioned Week
Nov
1
to Nov 10

Old Fashioned Week

From November 1st to Saturday, November 10th we are celebrating Old Fashioned Week, among 1200 bars worldwide.

Launched in 2015 by Michael Landart of the Maria Loca bar in Paris, and Cyrille Hugon of Rhum Fest France/Rumporter, Old Fashioned Week became a global event. Old Fashioned Week is an open festival which gives prominence to spirit connoisseurs’ favourite cocktail and bartenders’ creativity.

We have partnered with Havana Club to create the “Old Havana” in honour of this legendary libation.

Old Havana
Havana Club 7, Dillons DSB bitters, Fee’s barrel aged bitters, icing sugar syrup.
‘What happens when L’Abattoir and Havana Cha-cha-cha. Mysterious and rhythmic.’

Pull up a seat at the bar for to taste of a unique spin on a cocktail classic!

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Jun
13
6:30 PM18:30

From Australia to Canada’s Rocky Mountains and West Coast

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Chef/Owner Lee Cooper of Vancouver’s L’Abattoir Restaurant hosts Australia’s Chef Mark Best (San Pellegrino World’s 50 Best Restaurants), alongside Chef Darren MacLean (Canada’s 100 Best Restaurants) for a spectacular multi-course dinner.

This event will be held in L’Abattoir’s private room, tucked away in a refurbished 19th-century brick-and-beam heritage building behind the restaurant.

$2oo per ticket.  Ticket includes: 6-course dinner, wine pairings, gratuity, and service fees, taxes are additional. (TICKETS SOLD IN PAIRS)

For tickets please call: 1-800-656-0713 or visit bit.do/labattoir

 

 

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Jun
7
7:00 PM19:00

SOLD OUT - Stags' Leap Winemakers Dinner

 
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Join Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, who will be exclusively in Vancouver to guide our guests through the award winning Stags’ Leap wine selections for the evening.  All wines will be paired with the fine cuisine of Chef Lee Cooper.

A six course-tasting menu will be served.* $243.00 per person (including Tax and Gratuity).

Please contact Geoffrey Dawe for tickets at geoffreydawe@gmail.com

*The chef will make exceptions due to allergies. Please advise of any allergies a week prior to the experience.


Reception

Wild salmon tartine with crème fraiche
Foie gras with toasted brioche and rhubarb
Stags’ Leap Napa Valley Viognier 2016
 

L’Abattoir Bread Service

Bacon brioche, anchovy and parmesan straws, spiced flatbread

First

Marinated octopus, citrus, corn
Stags’ Leap Napa Valley Chardonnay 2016

Second

Smoked duck, beetroot, summer fruit, brown butter
Stag’s Leap Napa Valley Petite Sirah 2014/2015

Third

Glazed pork cheek with spot prawn and romesco
Stags’ Leap Napa Valley Cabernet 2014/2015

Fourth

Lamb with brassicas
Stags’ Leap The Investor Red Blend 2014

Dessert

Dark chocolate ganache, malt, stout

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May
17
6:30 PM18:30

Top Drop Winemakers' Dinner: Wines of Croatia

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Join Restaurant Director Lisa Haley and the L’Abattoir team at this special winemakers’ dinner exploring the indigenous wines of Croatia.

Hosted on Thursday, May 17 as part of the annual Top Drop Vancouver festival, the evening will feature hand-selected boutique wines from Croatian wineries STINA and Coronica. Wines will be thoughtfully paired with a canapé reception followed by a five-course menu inspired by the region prepared by Chefs Lee Cooper and Jack Chen.

A limited number of tickets are available for $172 per person, inclusive of taxes and gratuity. 


~ MENU ~

Welcome Canapé Reception

Pacific oyster with kulen
Salt cod, potato, egg yolk

Stina ’16 Pošip/Vuguva/Chardonnay ‘Cuvėe White’ Dalmatia, Croatia

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First

Grilled langoustine, navy beans, prust

Coronica ’16 Gran Malvazija Istria, Croatia

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Second 

Squid ink risotto, shellfish, swiss chard

Stina ’15 Pošip Dalmatia, Croatia

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Third 

Red wine-braised octopus, smoked pork, eggplant

Coronica ’13 Gran Teran Istria, Croatia

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Fourth

Pasticada

Stina ’13 Plavac Mali ‘Barrique’ Dalmatia, Croatia

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Dessert

Dark chocolate ganache, buckwheat, pear

Stina ’11 Pošip/Plavac Mali Dalmatia, Croatia

 

Please note, due to the nature of this dinner, we will not be able to accommodate allergies or dietary restrictions.


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