Submitted by Gastrofork
Special to The Post

L’Abattoir is a highly respected restaurant known for fusion French cuisine. It is located in Gastown.

The Beef tartare is served with radish, harissa, labneh and beef fat crackers. Harissa is a hot chili pepper paste made with African spices and chilies. At first, it is like the Chinese chili paste in terms of the subtle smokiness. It pairs well with the beef tartare, amping up the flavour but never overshadowing it. The radishes and labneh (strained Greek yogurt) give the dish a nice cool, clean finish.

The crackers served with the beef tartare are created with beef fat, which contributes to the nice hearty flavour of the dish.

The Baked Pacific oysters were topped with whipped garlic butter and summer truffle. This might be my favourite dish of 2017. The whipped garlic butter is airy and again, compliments the dish without weighing it down. The integration of truffle within each oyster elevated the decadent dish to another level. The oysters were so delicious.

The Char-grilled pork chop is served with summer beans, shiro plums and sesame and deep fried wild mushrooms. The pork chop was so tender. The crunch from the beans and deep fried mushrooms fantastically contrasted the tender pork. The shiro plums complemented the pork. Definitely one of my favourite dishes I’ve had this year.

The lamb loin with crispy belly is served with summer squash, apricot and vadouvan butter. The lamb loin is tender and juicy. The squash soaked in the delicious flavour, while the apricots complemented the meat on the dish with their subtle sweetness.

L’Abattoir is a foodie heaven for your taste buds!

L’Abattoir

217 Carrall Street, Vancouver, BC

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