Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views :
The Quarterly Canadian Restaurant Intelligence Report

A taste of the West: Vancouver, BC


A Taste of the West


Be inspired by Vancouver, by making a virtual trip to four of its most exciting restaurants!

Vancouver’s hospitality is legendary. Walking into L’Abattoir in Gastown, you’ll feel this welcome right away. Whether you’re sitting upstairs or in the back under a wooden sculpture that hangs from the ceiling, you’re in for a special meal.

The cocktail list is full of creative tastes.  This innovative list is curated and led by Lisa Haley, Sommelier of the Year for the Vancouver Magazine Awards. The drinks will tempt you with creations like an Avocado Gimlet (rosemary and olive-infused Beefeater Gin, fresh avocado, Lillet Blanc, lime), or the Third Beach (Havana Club 7 rum, 33 Acres of Sunshine French Blanche Beer, banana and citrus).


Place your drink order and sit back to wait for the selection of warm bread, brioche and crispy flatbread from the kitchen.

L'abattoir bread

Vancouver Trend # 1

Think outside the ‘bar’ when it comes to cocktail creativity. Use fresh ingredients, shrubs, local tastes of spirits, wines and beers in the offerings on your cocktail menu.

Don’t forget that fresh, warm touch from the kitchen. The house-made breads from L’Abattoir are a food memory!


Anna Lena is all about the unexpected combinations of flavours, tastes and textures.

The creative menu makes it hard to choose what to eat. Imagine starting with the oyster served with compressed apple, jalapeno mignonette and shaved foie gras – what a way to begin!

Anna Lena oyster

The unexpected combinations continue with the grilled Humboldt squid, sesame aioli, rice chips and huckleberry powder.

Save room for dessert – you may want more than one!

Anna Lena dessert

Vancouver Trend #2

Surprise and delight: unexpected twists on your menu will increase repeat guests and build a loyal customer base.


Walking into the lobby of the Fairmont Pacific Rim in downtown Vancouver is an experience in elegance and calm. The soaring ceilings, white marble bars and benches, and the incredible lobby bar make this the perfect place for an afternoon break or a weekend getaway.

A culinary highlight is the Lobby Lounge Raw Bar, where Chef Takayuki Omi tantalizes his guests with sushi creations in Vancouver’s first 100% Oceanwise sushi destination.

Ask for omakase and put yourself in the chef’s hands: lobster, scallops and spot prawns are just a few of the tastes you may be lucky to try.

Vancouver Trend #3

What has your restaurant done to create dishes that use sustainable seafood or adapt to the Oceanwise program? Customers recognize this as an important step for the future of seafood.


The sights, sounds and tastes of Granville Island make it a top destination for food lovers. Near the main market buildings, you’ll find Edible Canada, welcoming guests to their retail store for takeaway, or to the bistro to experience The Canadian Table.

Edible Canada

Edible Canada serves dishes made with unique and interesting Canadian ingredients, which speak to Canadian stories and cultural influences.

Edible Canada

Don’t miss the Mt. Lehman roast duck poutine with duck gravy, or the fish and chips with tangy pickled fennel tartar sauce.

Fish and chips

Stay tuned into the fabulous food events, culinary tours and food adventures that Eric Pateman is serving up at Edible Canada; it’s all about great tastes, inspiration and innovation.

Vancouver Trend #4

The tastes of The Canadian Table can be showcased on your menu by thinking of local, seasonal, sustainable and multicultural tastes. Look to your kitchen teams to create dishes that bring their cultural tastes and stories to your customers.

The culinary scene in Vancouver is waiting to welcome you.

Taste! Taste! Taste!

Christine Couvelier

Christine Couvelier is a Global Culinary Trendologist, Executive Chef and Culinary Executive.  Christine is the past Executive Chef of President’s Choice, the Director of Culinary & Beverage/Executive Chef at Cara Operations, and the Chair of The Chef School of George Brown College. She worked on global innovation for Unilever and was the first Director of Culinary Strategy at Maple Leaf Foods. Currently Christine continues to educate, teach, and inspire her customers through her consulting company Culinary Concierge, where she provides culinary solutions to assist clients in launching on-trend, on-time great tasting food products and menu items. For more information, contact Christine by email at taste@ or visit

Menu Canada's Foodservice Magazine
The Quarterly Canadian Restaurant Intelligence Report