The GOODS from Au Comptoir

Vancouver, BC | Au Comptoir’s classic French bistro fare gets a Latin-inspired lift when Executive Chef Dan McGee joins forces with Cacao Chef/Owner Jefferson Alvarez for a one-night-only collaborative culinary experience at the acclaimed Kitsilano brasserie on Tuesday, March 28 at 6 p.m.

The six-course dinner will see both chefs showcase their respective culinary styles as McGee — who honed his skills in both Pied-â-Terre and PiDGiN before launching Au Comptoir with co-owners Maxime Bettili and Julien Aubin in 2014 — shares the line with Alvarez, who gained a following helming a number of kitchens including Fraiche, Secret Location and Mosquito before more recently reinventing Latin-American-inspired cuisine at Cacao in Kitsilano in 2016.

Trading courses throughout the evening, McGee will prepare a pair of French dishes that include Fondant de Saumon Fumé (olive oil poached smoked sockeye, fennel, olive, lemon, walnut) and Magret de Canard (maple and caraway glazed aged duck breast, grilled cabbage, charred cucumber, apple purée), while Venezuelan-born Alvarez will add Latin-infused flavour with Carne Cruda (bison ceviche, tomatillo sauce, cancha corn, yellow Peruvian chili) and Esturión Asado (roasted sturgeon, green plantain, EL XO sauce).

Tickets for the dinner, which are available for $119 plus tax and gratuity, include a welcome and dessert cocktail by Cacao Bar Manager Sergio Grandolfo as well as wine pairings supplied by Galileo Wine & Spirits, Liberty Wines and Altus Wines.

“I’ve long been a fan of Jefferson’s innovative take on Latin-American cuisine, and this dinner is a unique opportunity for two like-minded chefs to bring together two exciting culinary styles for some lucky guests,” says McGee.

COLLABORATIVE CHEFS’ DINNER MENU

$119 per person plus tax and gratuity
includes six-course menu, welcome/dessert cocktails and wine pairings

crisp duck skin, comté bavarois, pickled grape
arepa wild mushrooms and soffrito

fondant de saumon fumé
olive oil poached smoked sockeye, fennel, olive, lemon, walnut

carne cruda
bison ceviche, tomatillo sauce, cancha corn, yellow Peruvian chili

esturión asado
roasted sturgeon, green plantain, EL XO sauce

magret de canard
maple and caraway glazed aged duck breast, grilled cabbage, charred cucumber, apple purée

jeu de Paris-Brest
trio of Paris-Brest — praline ice cream, orange, vanilla and almond

TICKETS | Tickets to the Collaborative Chefs’ Dinner at Au Comptoir on Tuesday, March 28 at 6 p.m. are available for $119 per person plus tax and gratuity and may be purchased online at www.aucomptoir.ca/chefs-dinner.

DETAILS

2278 W 4th Ave, Vancouver, BC V6K 1N8
Telephone: (604) 569-2278 | Email: [email protected]
Web: www.aucomptoir.ca | Twitter | Facebook | Instagram

Monday to Friday
Breakfast – 8 AM – 11:30 AM | Lunch – 11:30 AM – 5 PM | Dinner – 5 PM – 10 PM
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Saturday
Breakfast 8 AM – 10 AM | Brunch – 10 AM – 5 PM | Dinner – 5 PM – 10 PM
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Sunday
Breakfast 8 AM – 10 AM | Brunch – 10 AM – 5 PM | Dinner – 5 PM – 9:30 PM

Closed on Tuesdays

Gallery

The People

Chef: Daniel McGee
General Manager: Max Bettili
Owners: Maxime Bettili and Julien Aubin

ABOUT AU COMPTOIR

Au Comptoir recreates the ambiance and experience of a visit to a true Parisian bistro restaurant through its atmosphere, personable service and Vancouver inspired French cuisine. As soon as you step through the doors, you are greeted by the friendly French staff who welcome you warmly — expect no trace of pretension here.