The GOODS from L’Abattoir

Vancouver, BC | L’Abattoir is pleased to announce that Robert Herman will be joining the team in the position of restaurant Sommelier. The ISG-certified 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. His hands-on approach to learning about wine led him to visit many of the world’s top wine-producing regions, as well as to participate in the winemaking process from field to table during the 2009 harvest at Naramata’s Laughing Stock Vineyards. He brings a wealth of knowledge to his role as Sommelier at L’Abattoir, ensuring that the wine list always offers a mix of old friends and hidden gems to delight the restaurant’s guests. His first day in this role is today. Learn more after the jump…

Since the restaurant opened in 2010, L’Abattoir has won numerous wine list awards and accolades. Robert will continue to develop a wine list that complements the culinary creations of Chef Lee Cooper. “We are extremely pleased that Robert is joining the team at L’Abattoir” notes proprietor Paul Grunberg, who manages the front of house staff. “We have always admired his work ethic and style with both customers and colleagues, and look forward to his contributions.”

Herman says that under his leadership the wine list at L’Abattoir “will remain compact, thoughtful, and interesting. I will continue to strive to provide value at every price point by sourcing wines that are exclusive, have been made through responsible or traditional practise, and ‘punch above their class weight’ in terms of quality.”

L’Abattoir is open nightly. Reservations are recommended, and may be made by calling 604.568.1701.

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: [email protected]
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight

The Team

Paul Grunberg | General Manager
Lee Cooper | Chef
Jake Skakun | Sommelier
Shaun Layton | Head Barman

About

L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French-influenced West Coast fare is paired with Sommelier Jake Skakun’s eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.

Press

“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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