Celebrating Gold, New Spring Inspirations, and Chartreuse Week at L’Abattoir

The Goods from L’Abattoir

Vancouver, BC | We are thrilled to share some exciting news from this year’s Vancouver Magazine Restaurant Awards.

L’Abattoir was honoured with three gold awards:

• Best Upscale Contemporary
• Best Private Dining Room
• Best Gastown – Reader’s Choice

These recognitions are greatly appreciated by our entire team, as these awards reflect the dedication, care, and hard work behind every service, dish, and guest experience.

We are especially proud to be recognized for our Private Dining Room, a space that has become a favourite for intimate dinners, corporate events, celebrations, and special occasions in the heart of Gastown.

A sincere thank you to our guests, the readers who voted, and the judges for this incredible honour. We are grateful to be part of such a talented and inspiring restaurant community in Vancouver, and we extend our congratulations to all of this year’s winners and finalists.

Celebrate with L’Abattoir by making a reservation HERE.

Jasper Cruickshank

Jasper Cruickshank’s culinary ethos is rooted in a balance of technical precision, deep respect for local bounty, and mentorship. His philosophy emphasizes French technique to elevate British Columbia’s seasonal ingredients into refined yet approachable dishes. His vision for L’Abattoir is one of evolution rather than total reinvention.

Working closely with the restaurant’s management team, Chef Jasper aims to honour L’Abattoir’s 16-year history as a Gastown landmark while bringing fresh energy and new ideas to the menu.

Freshly Inspired

With the arrival of spring, the kitchen turns toward brighter flavours, lighter textures, and ingredients that reflect the shift in season. New dishes across the menu balance freshness with depth, drawing on both local produce and nuanced seasoning.

Among the season’s highlights is the Fraser Valley spiced duck leg confit, layered with butter lettuce, Asian pear, Thai basil, and delicate sesame tuile – a vibrant composition of warmth, spice, and early spring brightness. Check out the full Dinner Menu.

Chartreuse Week

Join us at L’Abattoir for Chartreuse Week, culminating May 16. Made by Carthusian monks from a secret blend of 130 herbs, Chartreuse is a rare, iconic herbal liqueur known for its vibrant complexity – and a favourite among our bar guests.

Throughout the week, our bar team will be featuring a selection of Chartreuse-focused cocktails, curated tasting flights, and a few fun goodies for fellow fans of this legendary spirit. Whether you’re already obsessed or just Chartreuse-curious, come celebrate with us!