L'ABATTOIR

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L'ABATTOIR Serving French-influenced West Coast cuisine in the heart of Vancouver’s Gastown.
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An evening inspired by the wild. On September 21, we teamed up with Savoured Here Documentary Series for Savour the Wild...
10/10/2026

An evening inspired by the wild.

On September 21, we teamed up with Savoured Here Documentary Series for Savour the Wild , a one-night collaboration celebrating foraged ingredients from the land and sea of the Pacific Northwest.

Executive Chef Jasper Cruickshank, Chef Colton Armstrong-Ashley of Savoured Here, and Bar Manager Alexa Gervais created a multi-course tasting menu, complemented by original gin cocktails made for the occasion.

Throughout the evening, the team shared the inspiration behind each course and pairing, along with a sneak preview of the Savoured Here documentary series and the stories and landscapes that shaped it.

Thank you to everyone who joined us, and to our collaborators for making the evening possible. 🤍

📷 Alpenglow Media Inc. Saman Rezapour | Cinematographer

It is such an honor to be named a MICHELIN Guide (official) Recommended restaurant in Vancouver for the 5th consecutive ...
10/07/2026

It is such an honor to be named a MICHELIN Guide (official) Recommended restaurant in Vancouver for the 5th consecutive year!
We are so grateful for our dedicated team, our talented industry peers and our guests who support us day in and day out!

Planning a dinner, celebration or private gathering?Our Private Dining Room offers an intimate setting at L’Abattoir, wi...
10/03/2026

Planning a dinner, celebration or private gathering?

Our Private Dining Room offers an intimate setting at L’Abattoir, with a dedicated kitchen and service throughout the evening.

A considered menu, a private room, and all the details taken care of.

For private dining and event inquiries, contact us through the link in our bio.

📷 JC Maden Photography

Steak tartareChutoro, fried shiso, oyster dressing — rich, delicate, with a little crunch.Join us from 5pm, Wednesday th...
09/30/2026

Steak tartare
Chutoro, fried shiso, oyster dressing — rich, delicate, with a little crunch.

Join us from 5pm, Wednesday through Saturday for dinner. Reservations via the link in our bio.

And a Wednesday reminder: all-day Happy Hour at the bar!

The menu is shifting, the light is changing, and there’s something about this time of year that makes a good dinner feel...
09/26/2026

The menu is shifting, the light is changing, and there’s something about this time of year that makes a good dinner feel even better.

Cooler evenings, shorter days, a menu that follows the season.

Come settle in for dinner. Tuesday to Saturday from 5pm. Reserve at the link in our bio.

Negroni Week is back, and Alexa and Alex have created three cocktails for the occasion.Meet Cerise, Bananani and Garibal...
09/19/2026

Negroni Week is back, and Alexa and Alex have created three cocktails for the occasion.

Meet Cerise, Bananani and Garibaldi—three distinct takes on Campari, moving from cherry and Scotch to caramelized banana, Calvados and bright orange.

Available for one week only, September 22–26. Join us at the bar from 5pm. $18 each.

A cocktail list says a lot about a bar. Ours has Alexa’s touch all over it.As our Bar Manager, she brings a thoughtful—b...
09/16/2026

A cocktail list says a lot about a bar. Ours has Alexa’s touch all over it.

As our Bar Manager, she brings a thoughtful—but never too serious—approach to what we pour, from the classics to her own creations.

On Wednesdays, Happy Hour starts at 5pm and runs all evening at the bar.

📷 JC Maden Photography

Mocha mousseVanilla cream, caramel, tonka bean crisps.
09/09/2026

Mocha mousse
Vanilla cream, caramel, tonka bean crisps.

A new month, and a few new dishes on the way. September brings some changes to the menu, with more to come soon.Join us ...
09/02/2026

A new month, and a few new dishes on the way. September brings some changes to the menu, with more to come soon.

Join us Tuesday through Saturday from 5pm. Reservations via the link in bio.

Now pouring: the 2025 Le Vieux Pin Cuvée L’Abattoir Blanc.Our Head Sommelier, Peter Van de Reep, is pleased to introduce...
08/29/2026

Now pouring: the 2025 Le Vieux Pin Cuvée L’Abattoir Blanc.

Our Head Sommelier, Peter Van de Reep, is pleased to introduce this special cuvée, created in collaboration with Le Vieux Pin, one of L’Abattoir’s longtime winery partners in the South Okanagan.

Inspired by the Rhône Valley, this blend of Roussanne, Marsanne and Viognier is full-bodied and richly textured, with notes of fresh peach, apricot and ruby grapefruit, complemented by a stony mineral character.

Available at L’Abattoir, by the glass or by the bottle.

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Address

217 Carrall Street
Vancouver, BC
V6B2J2

Opening Hours

Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm

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