Le Gavroche

Classical French Cuisine with Contemporary Flair

Seen right: Le Gavroche manager Adam Renick, chef Stefan Pimenta, and proprietor Manuel Fereira
Photos by Bruce Law.

Now celebrating its 30th anniversary, this beautifully refurbished Victorian era house in the West End offers some of this city’s finest dining. Original artwork on saffron colored walls highlights an elegant dining room with a roaring fireplace and views of Coal Harbour and the stunning Coast Mountains from large bay windows.

To commemorate their 30th anniversary, owner Manuel Ferreira has developed a ‘Then & Now’ menu that harkens back to their inaugural year. Some of the old recipes have been modernized, says Manny, but most don’t require it. “It doesn’t matter what year it is. Calf ’s liver with sautéed bacon and onions is timeless; people love it. The response has been fantastic.” He is also offering a variety of 3-course, $30 dinners throughout the entire year.

The menu changes with the seasons. A member of both the Oceanwise and Green Table Societies, chef Stefan Pimenta deals with local product almost exclusively. “More and more we’re sourcing from local farmers,” explains Stefan. “We’re carrying product that you don’t often find, like responsibly sourced diver scallops, fresh local spot prawns, and live sturgeon from Sechelt.” Tableside service of classic dishes like Caesar salad and steak tartare are sure to impress and sumptuous tasting menus with wine pairings continue to be a big part of the experience. On an ever-evolving menu, a revelatory dijon-crusted rack of lamb from Salt Spring Island, with rosemary and roasted garlic jus and “Madame’s” Lili Cake will always remain. This triumph of patisserie is a soft almond meringue cake that has been made by the same lady for over thirty years.

With over 34,000 bottles on his list, Manny’s extensive wine collection is one of the largest in Canada. “I’ve been collecting wine for years,” intimates Manny. “Yet it’s still an exciting challenge to discover that $20 wine that tastes like it’s worth $100. We work very hard to find the best value for our guests.” Manny’s collection also includes exclusive producers that are unavailable anywhere else in the city. “We supplied a guest celebrating his 60th birthday with Bordeaux from his birth year (1948). We’re proud to be known as the restaurant that can provide what others can’t.” He also offers an impressive collection of cognacs, armagnacs and eaux de vies with vintage dates as far back as 1937.

Revisit some old memories and make some new ones at Le Gavroche.

Menu Highlights

HORS D’OEUVRES

Escargots, Celery Root Flan, Roasted Garlic Rice Vinegar Sauce

Seared Diver Scallops, Roasted Tomato Confit, Spiced Basil Oil

Blue Goose Organic Beef Tartar, Pommes Frites, Cornichons

Hazelnut Crusted Sweetbreads, Duck Confit, Port Reduction

Dungeness Crab Cake, Cauliflower Purée, Sweet Chilli Aïoli

Smoked Salmon Napoleon, Caviar, Chive Crème Fraîche

Foie Gras, Seared, Torchon, Poached Pear Shallot jam

SOUPES

Mushroom, Truffle Essence, Shitake

Tomato Bisque, Dry Gin, Oven Dried Basil

SALADES

Caesar Salad Prepared Table Side

Baby Frisée, Salt Spring Goat Cheese, Lamb Lardons, Extra Fine Oil

LES VIANDES

Lamb Rack, Mustard Crusted, Rosemary, Garlic Jus, Gnocchi

Duck Magret and Confit, Honey Chestnuts, Madeira Sauce

Veal Chop “En Cocotte” Double Smoked Bacon, Onions

Beef Tenderloin “Romeo, Juliette” Spot Prawns, Bordelaise

Chicken, Spinach, Pine Nuts, Goat Cheese, Pear Vinegar

POISSONS ET CRUSTACES

Roasted Sablefish Tournedo, Spinach, Tomato, Star Anise Orange Essence

Wild Salmon Filet Confit, Braised Belgium Endive, Beurre Rouge

Fresh Lobster, Vegetable Julienne, Grapefruit Mirin Sauce

Halibut, Cardamom Crust, Celery Root Carrot Slaw, Truffle Vinaigrette

VEGETARIAN

Vegetable of the Moment, Fine Noodles, Vegetable Consommé

Wild Mushrooms, Goat Cheese, Puff Pastry, Chive Cream

DESSERTS

Crepes Suzettes (for two) Crepes with Grand Marnier Sauce

Les Souffles (for two) Hot Soufflé, Banana, Grand Marnier or Chocolate

Profiterole au Chocolat - Puff Pastry, House Made Ice Cream, Warm Chocolate

Créme Brulee - Caramelized Honey Custard with Lace Cookie

Gateau Lili la Puce - Almond Meringue Layer Cake

Sorbet Maison - Home Made Sorbet, Fresh Fruit

Napolean au Chocolat - Chocolate Mousse, Puff Pastry, Pistachios

Best of the Cellar

Château Mouton Rothschild 1900
Château Vieux Certan 1928
Château Latour 1961
Château D’Yquem 1967
La Tache DRC 1962
Beaunes Vignes Franches Louis Latour 1937
Châteauneuf du Pape Château Rayas 1990
Heitz Martha’s Vineyard 1968
Cabernet Sauvignon Reserve Beaulieu 1969
Hill of Grace Henske 1992
Sasicaia Tenuta San Guido 1985

Pictured above: Salt Spring rack of lamb with roasted garlic and rosemary jus.

LE GAVROCHE
1616 Alberni Street, Vancouver, BC
604-685-3924

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