St. Lawrence Restaurant

St. Lawrence Restaurant Michelin ⭐️
French & Québécois cuisine by Chef/Owner J-C Poirier

⚽️ Now that was some weekend... With the World Cup bringing a vibrant energy to Vancouver, it’s been a joy to welcome so...
06/16/2026

⚽️ Now that was some weekend...

With the World Cup bringing a vibrant energy to Vancouver, it’s been a joy to welcome so many of you through our doors and share in the city’s electric rhythm.

We are closed today, returning to service tomorrow with the continuation of our vibrant Summer menu inspired by the sun-kissed kitchens of Provence.

💙 All are welcome to join us here.

⚜️ Bookings on OpenTable
📯 View our menu online

⚜️ 𝐇𝐢𝐫𝐢𝐧𝐠 𝐂𝐡𝐞𝐟 𝐝𝐞 𝐏𝐚𝐫𝐭𝐢𝐞Our brigade is seeking a dedicated C.D.P. to join our kitchen full-time. We value precision, dis...
06/11/2026

⚜️ 𝐇𝐢𝐫𝐢𝐧𝐠 𝐂𝐡𝐞𝐟 𝐝𝐞 𝐏𝐚𝐫𝐭𝐢𝐞

Our brigade is seeking a dedicated C.D.P. to join our kitchen full-time. We value precision, discipline, and a genuine passion for craft within a tight-knit, service-driven team.

📮 Please send your résumé along with a brief note on what inspires you to:

[email protected]

06/08/2026

⚽️ The Games are Served.

There’s never been a moment quite like this for Vancouver and we’re embracing this extraordinary moment with the same energy and warmth that define our tables.

We’re suited up, fired up, ready to welcome fans from around the world with generous hospitality and unforgettable dining experiences at both St. Lawrence and Chez Céline.

Whether you’re celebrating a match or simply soaking in the atmosphere, our tables await. The countdown is on — we can’t wait to welcome you 💙 ⚜️ ❤️

📯 Bookings on OpenTable
⚜️ Visit us online to peruse our menus

To the fork it yields.Still doing the rounds here; Rich, buttery King salmon paired with a delicate vermouth sauce and v...
05/22/2026

To the fork it yields.

Still doing the rounds here; Rich, buttery King salmon paired with a delicate vermouth sauce and vibrant nettle emulsion. Finished with trout roe and crispy fried nettles.

⚜️ Bookings in our bio.

⚜️ The fish does the talking. Hiramasa, sliced thin and dressed simply — lemon olive oil, a little Maldon. Clean and bri...
05/14/2026

⚜️ The fish does the talking.

Hiramasa, sliced thin and dressed simply — lemon olive oil, a little Maldon. Clean and bright.

Served with a salad of radish sprouts, cucumber and preserved lemon, with a vinaigrette sharp enough to cut through. The yogurt sauce underneath — cucumber, calamansi, farmhouse yogurt — holds it all together. Finished with seaweed and espelette.

⚜️ Now featuring Cuisine Bourgeoise
📯 Visit us online for bookings

⚜️ Come slide. The season's rack of lamb, cooked over charcoal and finished with a herb crust — butter, breadcrumbs, par...
05/08/2026

⚜️ Come slide.

The season's rack of lamb, cooked over charcoal and finished with a herb crust — butter, breadcrumbs, parsley, garlic — then served with a proper red wine jus. Expect creamed kale, roasted baby turnips and a punchy, verdant froth of herbs for that final lift.

Pommes aligot come with — German butter potatoes from Northarm Farms, riced and folded generously with butter, cream and cheese curds. It's rich, and definitely meant to be pulled at the table.

𝘖𝘧𝘧𝘦𝘳𝘦𝘥 𝘢𝘴 𝘢 𝘴𝘩𝘢𝘳𝘦𝘥 𝘮𝘢𝘪𝘯 𝘤𝘰𝘶𝘳𝘴𝘦 𝘰𝘱𝘵𝘪𝘰𝘯 𝘰𝘯 𝘰𝘶𝘳 "𝘊𝘶𝘪𝘴𝘪𝘯𝘦 𝘉𝘰𝘶𝘳𝘨𝘦𝘰𝘪𝘴𝘦" 𝘮𝘦𝘯𝘶.

⚜️ Now featuring Cuisine Bourgeoise
📯 Bookings on OpenTable

⚜️ Très fier. Très heureux.We are proud and honoured to once again be included in the list, this year coming in at no. ...
05/05/2026

⚜️ Très fier. Très heureux.

We are proud and honoured to once again be included in the list, this year coming in at no. 40.

This recognition belongs to our team, whose devotion to excellence and to the guest experience never wavers — service after service, year after year. And to our guests, who choose to make their memories here: Merci. You are the reason we do this. 💙

But today, we must also raise a glass to our little sister — took home three accolades in a single evening: No. 10 in the Best New Restaurants, No. 60 in the Canada's Best 100, and the Gold prize in the Best French category at the Restaurant Awards. We could not be more proud. ⚜️🥂

Congratulations to our friends in Vancouver and Montréal for their recognition this year.

⚜️

Curbside bounty. We're all smiles whenever Lance pulls up to drop off gorgeous, foraged bounty. This past week saw maple...
04/29/2026

Curbside bounty.

We're all smiles whenever Lance pulls up to drop off gorgeous, foraged bounty. This past week saw maple blossoms, pristine nettles — their verdancy in full display as sauce and garnish for our King Salmon — and magnolias.

We absolutely love this time of year. The best news is, there's so much more to come. ⚜️

💙 Now featuring Cuisine Bourgeoise
📯 Book your spot on OpenTable

⚜️ Her eyes have spoken. Pristine sablefish, gently cured and kissed by the pan, served with a zesty lemon-caper sauce i...
04/21/2026

⚜️ Her eyes have spoken.

Pristine sablefish, gently cured and kissed by the pan, served with a zesty lemon-caper sauce in which you'll find plump, butter-poached spot prawns. Final touches by way of some Crispy (and very creamy) cauliflower. As pictured, Danielle has given her seal of approval. We'll let you decide for yourself.

⚜️ Now featuring Cuisine Bourgeoise
📯 Bookings on OpenTable

Address

269 Powell Street
Vancouver, BC
V6A1G3

Opening Hours

Tuesday 5pm - 10:30pm
Wednesday 5pm - 10:30pm
Thursday 5pm - 10:30pm
Friday 5pm - 10:30pm
Saturday 5pm - 10:30pm

Telephone

+16046203800

Website

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