The GOODS from L’Abattoir
Vancouver, BC |The latest addition to the popular weekend brunch menu at L’Abattoir is bubbling over, thanks to a select list of Champagne and sparkling wines now available at special pricing exclusively on Saturdays and Sundays at the Gastown hotspot.
Providing a perfect toast to L’Abattoir’s lineup of eclectic, French-inspired West Coast dishes, L’Abattoir Wine Director Lisa Haley will feature an ever-changing variety of bubbles — some of which will only be available during brunch service — with savings equivalent to 25 to 50 per cent off each bottle.
With a focus on ‘grower’ bubbles — wines produced by the same estate that owns the vineyards from which the grapes are grown — “Bubbles at Brunch” features such notable Champagnes as Lanson ‘Black Label’ Brut ($65, 375 mL), Pierre Paillard Pinot Noir + Bouzy Grand Cru Brut ($82, $750 mL) and Diebolt-Vallois ‘Blanc de Blancs Prestige Brut’ ($100, 750 mL), French sparkling wine such as André & Mireille Tissot ’11 Chardonnay + Extra Brut Crémant du Jura ($99, 1500 mL) as well as sparkling wine from celebrated Okanagan Valley vineyards including Okanagan Crush Pad’s Pinot Noir + ‘Baby Bub’ ($25, 375 mL), Bella Vineyards’ 2015 Gamay Noir ‘Cavada Vineyard Rosé’ ($45, 750 mL) and Blue Mountain’s 2008 Chardonnay ‘Blanc des Blancs’, ($60, 750 mL), with new labels added to the list each week.
Available each Saturday and Sunday from 10 a.m. to 2 p.m., L’Abattoir’s brunch menu offers delicious favourites such as Poached Eggs with Smoked Pork Belly, served with Cheddar Sabayon and a Homemade English Muffin ($17); Roasted Corn and Tomato Quiche, served with Salad and Warm Bacon Vinaigrette ($14); Crêpes stuffed with Ricotta and Lemon Zest, served with Fresh Berries and Crème Diplomat ($14); and Steelhead Salad, served with a Poached Egg, Smoky Buckwheat Pancake and Hollandaise ($18), among others.
“I’m excited to not only provide guests another reason to visit us for weekend brunch, but also to excite their palates with a unique selection of Champagne and sparkling wine that highlights both the Old-World and the best that B.C. has to offer,” says Haley.
Open 7 evenings a week.
Sunday – Thursday 5:30pm to 10:00pm
Fridays & Saturdays 5:30pm to 10:30pm, Bar service until midnight.
Happy Hour: 5:30pm to 6:30pm, half-priced appetizers and drink specials.
Brunch: Saturdays and Sundays 10:00am to 2:00pm
Lunch bookings are available for weekdays for groups in our private dining room.
Paul Grunberg | Owner/Operator
Lee Cooper | Owner/Chef
Ricardo Ferreira | GM
Lisa Haley | Wine Director & Assistant General Manager
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 Owner/Operator 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 Wine Director Lisa Haley’s eclectic wine program and Thor Paulson’s innovative cocktail list offer a truly unique dining experience.
L’Abattoir adds to Gastown’s bustling breakfast scene with a menu mixing comforting staples with hearty, unique entrees. Thirsty brunchers can sip on creative cocktails, as well as daily feature vermouth on the rocks. Non-alcoholic options include daily bottled house made iced teas.
Just adjacent to L’Abattoir’s regular dining room is the restaurant’s stunning new private dining facility. The 1,200 sq ft. facility features historical architectural elements complimented by a contemporary design aesthetic. While large enough for 50 people seated or 70 standing, the room retains an intimate ambiance and a noise-reducing barrier blocks out the hustle and bustle of the regular dining room.
Serving seven nights a week. Join us.
“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,