VA2007 - Saveur

Light, Southern French Style, Contemporary Vancouver Flair

Photos: Bruce Law
Seen Right: Chef/Owner Stephane Meyer and his wife Nathelie.

Located at the corner of Thurlow and Haro in the heart of Vancouver's trendy West End, you might initially be lured inside Saveur Restaurant by the warm, inviting décor. Chocolate brown walls, white linen tablecloths, pristine place settings, high-backed wooden chairs, luxurious booths upholstered in rich, red ultra suede fabrics combine beautifully with the burnt orange and umber silk tapestries and original oil paintings which 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, the best cuisine, attention to detail and stellar personal service with a fresh, comfortable and always welcoming dining experience. "For us it's a big thank you. If the customer leaves happy, they'll be back," says Nathalie.

Offering a fixed price menu which includes a choice of six appetizers, six entrées and six desserts, Saveur's menu changes every four to six weeks and highlights the bounty of the seasons. The reasonable price, ($38), for such an exquisite array of fabulous fare will make you feel right at home as well.

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 the Crème Brûlée or the traditional French pastry of the region, Canele, are sumptuous for dessert. Whichever combination of appetizer, entrée and dessert you choose, you can be sure Stephane's unique touch will delight all your senses in true Saveur style — light, Southern French cooking with contemporary Vancouver flair. The extraordinary wine list compliments the cuisine to a tee. Many of these treasured gems can be ordered by the glass and paired perfectly to every course. If in doubt, ask Nathalie for a recommendation.

Customers can also relax and enjoy a pre-dinner drink or an after-dinner coffee in the restaurant's intimate and cozy lounge. Or if bringing new and old friends together is what you're after, the Harvest Table is the perfect place to gather and feast on Saveur's home away from home hospitality.

Saveur 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." What are you waiting for? Saveur's intimate elegance and grace awaits — at your leisure, for your pleasure.

Menu Highlights

Appetizers

Green Pea Soup, Smoked Salmon, Scallion Crème Fraiche

Mozzarella, Snap Pea, Cured Tomato, Fennel, Black Olives Pine Nuts, Honey Dijon Vinaigrette

Seared Quebec Foie Gras, Sun Dried Figs Apple Millefeuille Toasted Brioche, Balsamic Syrup

Sauté Prawns, Ratatouille, Mesclun, Sweet and Sour Tuile Saffron Emulsion Vinaigrette

Roast Smoked Quails, Portobello, Belgian Endives, Raisin, Walnut Shallot Marsalla Vinaigrette

Entrées

Halibut Filet, Orange Braised Carrots, Potato Gnocchi Herbs Lemon Fish Roe Sauce

Seared Wild Salmon, Green Lentils, Spanish Chorizo Grainy Mustard Red Wine Vinaigrette

Dry Rub Beef Flatiron Steak, Olive Oil Mash Potato, Asparagus Coppa, Shallots, White Reduction

Seared Duck Leg Confit, Italian Sausage, Butternut Squash Portobello, Apple, Balsamic

5 Hours Braised Stuffed Veal Breast, Parmesan Polenta Roast Parsnip, Snap Pea, Port Jus

Desserts

Selection of Fine Cheese from Around The World, Walnut and Fresh Fruit

Dark Chocolate Cake with Cranberry Ganache Centre, Mandarine Ice Cream, Orange Segment 20 mn

Caramelized Clafoutis, Sorbet Mascarpone, Vanilla Syrup

Lemon Almond Dacquoise, Pistachio Cream Citrus

Cream Cheese Fondant, Preserved Berry Compote Tuile

Assortment of House Made Sorbets

Best of the Cellar

Red Wines

Kettle Valley Pinot Noir 2003
Nichols Vineyard Reserva Syrah 2003
Mission Hill Ocuclus 2003
Yalumba Octavious Shiraz 2000
Château Montus Madiran 2001
Chateauneuf du Pape Château La Nerthe 2003

White Wines

Kettle Valley Adras Station Chardonnay 2003
Yalumba Hand Pickled Riesling 2002
Chartron et Trebuchet Puilly-Fuisse 2203
Verget St Romain 2003
Clarence Dillon Clarendelle 2005

Dessert Wines

Yalumba Botrytis Hand Picked Viognier 2004
Mission Hill SLC Ice Wine Riesling 2004

Above: Halibut Filet poached in aromatic olive oil, spring vegetable, cured tomato reduction.

Saveur
850 Thurlow Street, Vancouver, B.C., 604-688-1633
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