|Cuisine Type |||French|
|Ambiance |||Good For Groups, Patio Dining, Casual, Fine Dining|
|Meals Served |||Lunch, Dinner|
|Amenities |||Great Wine List, Notable Chef, Private Room(s), Tasting Menus|
|Payment |||MasterCard, American Express, Visa|
|Getting There |||Public Transit 5 bus|
|Cross Street |||Cardero|
|Dinner: every day 5:30PM – late night Lunch: Monday to Friday, 11:30 - 2:30PM|
Profile Last Updated: May 19, 2009
It’s an extraordinary feat to open a successful restaurant in Vancouver’s Darwinian market, let alone to thrive for nearly 30 years. Yet this is exactly what Le Gavroche has accomplished. Since 1979 guests have enjoyed contemporary French cuisine in this refurbished Victorian home. The vintage setting casts an intimate ambience suited to convivial evenings and romantic occasions. The heart of the restaurant, owner and host Manuel Ferreira, has been with the establishment since 1985. Ferrerira is Portuguese, but was raised on a farm in France and understands the primacy of fresh, local ingredients. The seasonal menu spotlights mainly local ingredients and sustainable seafood endorsed by Ocean Wise.
The crimson, turn-of-the century house on Alberni Street has a private dining salon for wine tastings and parties on the ground floor. The adjoining lobby houses two sizable wine cellars and proudly displays a bevy of awards from several Vancouver publications. On the upper floor, the elegantly appointed dining rooms (one with a fireplace) and cozy bar communicate via wide arches. Textured ochre walls, dark wood floors and white linen draped tables are warmly inviting. Coal Harbour views are glimpsed from the front room’s picture window and the dainty, three-table balcony patio.
Executive chef, Roger Le Blanc gives French classics a contemporary edge. A wedge of salmon mousse atop delicately sliced sturgeon gets a briny bite from pickled sea asparagus, a local seaweed. Classic Caesar salad and Kobe beef tartar are lovingly prepared tableside from a mobile cart. Salt Spring Island rack of lamb is properly pink and succulent, accompanied by a deep-fried wrapper enclosing baby vegetables like a cornucopia. Slow roasted sablefish and wild salmon filet highlight locally caught sustainable seafood. For dessert, the signature Lili cake layers almond and hazelnut meringue with rum, butter and more nuts, which melds into a scrumptious trifle-like concoction. Through the meal, Ferrerira is on hand to suggest the ideal wine match pulled from a cellar boasting 35,000 bottles of both old and new world wines.