L’Abattoir to Host Renowned Chefs for Spectacular Multi-Course Dinner

The GOODS from L’Abattoir

Vancouver, BC | 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.

Wednesday, June 13, 2018 | 6:30 pm
217 Carrall St, Vancouver | $200 per ticket

Ticket includes: 6-course dinner, wine pairings, gratuity, and service fees, taxes are additional.


For tickets please call: 1-800-656-0173 or visit bit.do/labattoir

Meet the Chefs

Mark Best | Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverance and his ‘eternal dissatisfaction’ (as he calls it himself) are the vitamins for his spectacular personal development.

“I live in a melting pot of new ideas and cultures,” says Mark Best. “We do not have the shackles of culinary history; we are free to be inventive, spirited, adaptive and progressive.”

“I aim to bring, the extraordinary produce of Australia, to a point of celebration &unnatural expression”.

These words accurately describe Best’s approach to cooking. Its food, focussed on flavour, with technology at the service of the ingredient.

Mark Best started his working life as an electrician in the gold mines of Western Australia before starting his culinary career at the age of 25. He commenced an apprenticeship at the Macleay Street Bistro, Potts Point, in 1990. This was the beginning of his passion for French food. It was the heyday of modern Australian cuisine—the fusion of European techniques and ingredients with the flavours of the Asian region – and a flourishing time for Sydney’s food scene. In 1995 Best won the annual award for Sydney’s best young chef, The Josephine Pignolet Award.

In 1995, he opened his own restaurant, Peninsula Bistro, Balmain, which soon developed a strong local following and
rave critical acclaim. During this time he decided to further his study of French Cuisine in France. In 1998 he worked at ‘L’Arpége’ in Paris, [under Pascal Barbot] Alain Passard’s three Michelin Star Gastro Temple. He followed this with a stint at Raymond Blanc’s, ‘Le Manoir Aux Quatre Saisons’ in Great Milton, UK. His time overseas fuelled his desire to start another restaurant. Marque opened in 1999.

Mark Best has won Chef of the Year in the annual Sydney Morning Herald Good Food Guide, Restaurant of the Year in Australian Gourmet Traveler, Sydney Morning Herald, Time Out magazine and in the Restaurant and Catering Association’s Awards for Excellence. Marque also featured for three years running in the San Pellegrino & Restaurant
Magazine’s-Worlds 50 Best commencing with the 2010 “Break through award” & held 3 Hats in the SMH Good Food guide for 10 years running.

Mark is a published author with ‘Marque a Culinary Journey’ & ‘Best Kitchen Basics’ published by Hardie Grant in Australia & the UK & Rizzoli International Publications in the USA. He is an ambassador for AEG products Australia involved in product development & training as well as promotional activities relating to the brand.

Mark travels extensively promoting his business interests, mostly in Asia, working with leading hotel groups such as Starwood, Four Seasons, Intercontinental, Park Hyatt amongst others. He also works with Australian industry bodies
such as Meat & livestock corporation, Tourism Australia & Destination NSW promoting their interests Internationally at G’Day UK, London, G’Day USA Los Angeles & New York, BIOFACH, Nuremberg. He has attended as a guest speaker at leading international Chefs Congress ‘Cook it Raw’ Japan, ‘Madrid Fusion’ Spain, ’Terroir’ Ontario & Berlin, and ‘Food on the Edge’ Galway Ireland. In 2016 Mark opened ‘Bistro’ by Mark Best on the Genting Dream, a luxury ship, part of the expanding Dream Cruise lines sailing out of Singapore.

Lee Cooper | Armed with a creative mind, classical technique and a knack for crafting casual-yet-refined fare that commands attention on both plate and palate, Lee Cooper has collected numerous accolades during his two decades of experience in the industry and staked his claim as one of Canada’s top culinary talents.

Born and raised on Vancouver Island, Cooper took his cues in some of BC’s best kitchens and sharpened his skills at a number of Michelin-starred restaurants in the US and UK before returning to the West Coast and opening award-winning Gastown mainstay L’Abattoir as Chef and Owner in 2010.

In its first year, Cooper’s signature brand of French-via-West-Coast cuisine helped L’Abattoir earn the title of Best
New Restaurant by Westender and the No. 3 spot on enRoute’s prestigious list of Canada’s Best New Restaurants and the Vancouver Sun ranked him on its list of top-10 up-and-coming chefs.

More recently, Cooper cast his culinary net even wider, launching L’Abattoir’s exclusive ‘restaurant-within-a-restaurant’ concept, No. 1 Gaoler’s Mews, to critical acclaim as well as his second venture as an owner in Coquille Fine Seafood. A modern spin on a classic fish house, Coquille opened its doors in the heart of Vancouver’s Gastown in February 2018.

Darren MacLean | Darren MacLean is an Alberta-born chef who has reached much acclaim for his no-nonsense approach to cooking, depth of flavour and understanding of cuisines that stretch well beyond the prairies. A trip through rural Japan with Chef Yoshihiro Narisawa of Tokyo’s Narisawa — number eight on the list of The World’s 50 Best Restaurants — galvanized MacLean’s passion for Japanese culture and ignited his focus on sustainability and purity. In 2015 he opened Shokunin – defined as “a socially conscious craftsman or artisan” – which doesn’t so much describe the place as it does Darren.

MacLean enjoys crucial details, such as importing authentic binch?-tan charcoal for charring his yakitori. Fish is an
obsession: He’s is a fan of the Japan-originated technique ikejime in which a spike to the brain quickly paralyzes and dispatches the creature, thus preserving quality. At Shokunin elegant sashimi makes way for decadent miso lobster dengaku, the signature duck tataki with wasabi stem salsa, and “white soy” ponzu and shaved foie gras torchon. Shokunin opened up to rave reviews by top Calgary food critics, and is currently sitting at #35 on Canada’s
Top 100 List.

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