No. 1 Gaoler’s Mews to Host Exclusive, 10 Course Feast on New Year’s Eve

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The GOODS from L’Abattoir

Vancouver, BC | Revelers can ring in the new year in world-class culinary style while taking part in Vancouver’s most exclusive dining experience when No. 1 Gaoler’s Mews hosts a special New Year’s Eve service on Sunday, December 31 at 7 p.m.
Launched in May 2017 by acclaimed chef Lee Cooper and renowned restaurateur Paul Grunberg — part of the ownership team behind L’Abattoir — No. 1 Gaoler’s Mews is tucked away in the historic cobblestone courtyard behind the award-winning Gastown mainstay. With each monthly instalment selling out in a matter of minutes, the elegant eight-seat dinners offer guests an intimate and interactive chef’s-table experience unlike anywhere else in the city.

For this exclusive New Year’s Eve edition, Cooper and fellow L’Abattoir chef Jack Chen will curate a true epicurean experience unlike any other with an elevated, French-via-West-Coast 10-course menu highlighting ingredients such as Black Winter Truffles, Foie Gras and Acadian Sturgeon Caviar. Dishes will be paired with Pierre Péters nv Pinot Meunier + ’Albane’ Rosé Brut Champagne, Chateau La Fleur Morange ’09 Merlot ‘Mathilde’ St. Emilion and other outstanding bottles selected by L’Abattoir Restaurant Director and Vancouver Magazine’s 2017 Sommelier of the Year, Lisa Haley.

As part of the evening’s festivities, guests will also be treated to an elegant pre-event welcome package mailed in advance, a VIP champagne reception, custom table settings and décor, and an array of take-home gifts including petit fours, a subscription to lifestyle magazines NUVO and Montecristo and a half-bottle of champagne to uncork when the clock strikes midnight.

“We’ve had an overwhelming response to our first six months at No. 1 Gaoler’s Mews and we want to pull out all the stops and treat our guests to a truly luxurious and indulgent New Year’s Eve celebration to cap off an incredible year,” says Grunberg, who will preside over the evening’s affair along with Haley.

TICKETS | Tickets for the exclusive New Year’s Eve edition of No. 1 Gaoler’s Mews on Sunday, December 31 are $550 per person including wine pairings, taxes, gratuity and take-home gifts and will be released on November 1 at 10 a.m. at www.gaolersmews.com.

Dates for the 2018 editions of No. 1 Gaoler’s Mews will be announced soon. Those interested in keeping up to date on the latest news are invited to register for the No. 1 Gaoler’s Mews digital newsletter at www.gaolersmews.com or follow @gaolersmews on Instagram.

ABOUT NO. 1 GAOLER’S MEWS | Tucked away in a 19th-century brick-and-beam heritage building behind Vancouver’s famed L’Abattoir restaurant, you’ll find the intimate and innovative No. 1 Gaoler’s Mews, an exclusive and interactive dining experience offered to just eight guests one evening each month. The brainchild of L’Abattoir co-owners, celebrated chef Lee Cooper and renowned restaurateur Paul Grunberg, No. 1 Gaoler’s Mews offers an unparalleled dining experience from beginning to end — from an elegant welcome package mailed in advance, fine crystal glassware and table settings to custom décor and keepsake gifts — all matched with Chef Cooper’s elevated French-via-West Coast cuisine prepared before the eyes of his guests.

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: info@labattoir.ca
Website: www.labattoir.ca
Twitter | Facebook

Gallery

  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • Private Dining Room
  • Beef | photo credit: Laura Leyshon
  • L'Abattoir | Glasfurd and Walker
  • PDR3
  • Steelhead | photo credit: Laura Leyshon
  • L'Abattoir | Photo: Laura Leyshon
  • L’Abattoir
  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • PDR2
  • L'Abattoir | Glasfurd and Walker
  • L’Abattoir | 217 Carrall St. | Gastown | 604-568-1701 | www.labattoir.ca
  • L'Abattoir Cocktail - Avocado Gimlet
  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • First guests arrive at Shaun and David's bar...
  • Atrium
  • Jake walking toward the atrium

Hours

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.

The Team

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Paul Grunberg | Owner/Operator
Lee Cooper | Owner/Chef
Lisa Haley | Restaurant Director

About

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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. Service is expertly orchestrated to be unpretentious yet refined by Restaurant Director Lisa Haley while the French influenced West Coast fare is paired with an eclectic wine program and innovative cocktail list to offer a truly unique dining experience.

L’Abattoir adds to Gastown’s bustling weekend brunch scene with a menu mixing comforting staples with hearty, unique entrees. Thirsty diners can sip on creative daytime cocktails, an exclusive selection of ‘grower’ Champagne and sparkling wines, as well as non-alcoholic options such as fresh-pressed juices and tasty virgin cocktails.

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.

Press

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“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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