Saveur

A GuestLife Vancouver
Great Restaurant

Passing by Saveur Restaurant, (formerly Piccolo Mondo), at the corner of Thurlow and Haro in downtown Vancouver, you might initially be lured inside by the warm, inviting décor. Chocolate brown walls, white tablecloths, pristine placesettings, high-backed wooden chairs, luxurious booths upholstered in red ultrasuede fabrics combine beautifully with raw silk, burnt orange and umber tapestries that hang about the room. Stepping inside this luxurious setting, the real flavour of Saveur comes to life.

Husband and wife team Stephane and Nathalie Meyer have seamlessly integrated their passion for fine dining and stellar service with a fresh, comfortable and always welcoming dining experience. The best cuisine, attention to detail and personal service are paramount to what has made this restaurant such a success but so too is their personal commitment to making Saveur feel like a home away from home. “For us it’s a big thank you. If the customer leaves happy, they’ll be back,” says Nathalie.

Saveur offers a fixed price menu including a choice of six appetizers, six entrées and six desserts for a very reasonable $38. As an appetizer try the Seared Foie Gras, a family tradition and favourite of many regulars. Entrées always include a variety of meats and fresh fish, and for dessert the Banana Tart Tatin is to die for. Whichever combination of appetizer, entrée and dessert you choose Stephane’s unique touch will delight all your senses in true Saveur style — light, Southern French style cooking with contemporary Vancouver flair. Saveur also boasts an extraordinary wine list; many of these treasured finds can be ordered by the glass and paired perfectly to every course. If in doubt, ask Nathalie for a recommendation.

The restaurant’s intimate and cozy lounge can be enjoyed for a pre-dinner drink or an after-dinner coffee. And if you are single and on your own for the evening, the Harvest Table is a great place to meet other singles, enjoy a wonderful meal and make new friends. An impromptu dining experience, it’s a great new way of having dinner for one.

The restaurant is open Monday to Friday for lunch, and Monday to Saturday for dinner. “We love food, we love wine. We enjoy what we are doing and want to share that passion with our customers.” Saveur’s intimate elegance and grace awaits — at your leisure, for your pleasure.

Saveur
850 Thurlow Street
(604) 688-1633

Menu Highlights

pictured: Braised Milk Fed Veal Riblet, Ravioli “Au Fromage Frais”, Asparagus, Snap Pea, Lemon Confit Salsa

Appetizers

Spring Pea Soup, Smoked Wild Salmon, Crème Fraiche

Asparagus, Artichokes, Rye Bread Salad, Goat Cheese Fondant, Sherry Vinegar Yellow Pepper Vinaigrette

Seared Prawns, Roast Fennel, Marinated Bell Pepper, Snap Peas, Lemon Shallot Saffron Vinaigrette

Cantaloupe, Tomato Jam, Parma Ham, Herb Crostini, Valadon Crumble, Szechuan Pepper Vinaigrette

Seared Foie Gras
Rhubarb Compote, Caramelized Red Onion, Seeds and Oat Croustillant

Frog Legs Fritters,
Pickled Vegetables, Spinach Salad, Roast Garlic Vinaigrette, Garlic Chips

Entrées

Wild Salmon
sauté prawn scallion couscous, lemon confit salsa, prawns broth emulsion

Halibut Filet
Poached in aromatic olive oil, leeks, snap peas, potato gnocchi, cured tomato compote balsamico

Braised Milk-fed Veal Riblet
seared sweetbread, artichokes, lemon mascarpone risotto, watercress purée

Roast Quails
bacon yukon gold potato hash, rapini, warm hazelnut quail jus vinaigrette

Red wine Lamb Shank
seared grainy mustard lamb sirloin, white beans, portobello ragu, parmesan bread crumbs

Rabbit Sauvignon Blanc Fricassée
green and black olives, pine nuts, ravioli “au fromage frais”

Desserts

Warm Dark Chocolate Cake
sour cherry mousse, chocolate praline sauce

Cocoa Almond Meringue and pistachio cream
cocoa sorbet, roasted bosc pear

Honey Lemon Crème Brulée
tangerine nougat glace, grapefruit sabayon

Vanilla Buttermilk Pannacotta
orange tuile and marinated fresh fruit

Banana Tart Tatin,
cinnamon mascarpone cream, earl grey syrup

Caramelized Apple, Sundried Plum Brioche Pudding
plum and rum ice cream, apple cider syrup

Selection of French and Italian Cheese
walnut and fresh fruit

Best of the Cellar

White Wines

Viognier Triennes Sainte Fleur 2001

Chablis 1er Cru Domaine J.M. Broccard 2002

Cervaro Della Sala Chardonnay 2002

Alibi Black Hills 2002

Apremont Savoie 2002

Chardonnay Saintbury Carneros 2002

Red Wines

Château D’armailhac Gd Cru Classe Pauillac 2001

Château de Nages Cuvee Joseph Torres 2001

Cabernet Sauvignon Vasse Felix 2003

Nota Bene Black Hills 2003

Beringer Knight’s Valley Cabernet Sauvignon 99

Feyles Barolo Vendemmia 98

Dessert Wine

Cesolano 97

Museum Release Old Reserve Muscat