L’Abattoir Opens in Gastown

Vancouver, BC – On Friday, July 16, 2010 some of Vancouver’s most notable industry members will open the doors to their much-anticipated Gastown restaurant, L’Abattoir. Led by General Manager Paul Grunberg and Chef Lee Cooper, L’Abattoir will offer French influenced West Coast fare paired with innovative imbibing programs from Sommelier Jake Skakun and Head Barman Shaun Layton.

Located at 217 Carrall Street in the centre of Gassy Jack Square, L’Abattoir is set in a refurbished 19th century building. Capitalizing on the natural attributes of the space, the restaurant’s design features natural wood and exposed brick juxtaposed with clean lines of both glass and steel finishes set against classic French tiling. Diners will have the opportunity to enjoy the restaurant in a variety of settings including 13 stools in the front of house bar and lounge, 46 seats in the elevated dining room and 22 seats in the plush, sun soaked atrium off of Goalers’s Mews.

THE L’ABATTOIR TEAM

Chef Lee Cooper
Lee Cooper brings more than a decade of industry experience to the helm of L’Abattoir. Following his participation as a finalist in the Canadian National Bocuse D’Or competition, Lee went on to work in several Michelin starred restaurants in the USA and the UK, most notably Heston Blumenthal’s The Fat Duck. Upon returning to Vancouver, he accepted a sous chef position at The Pear Tree and was there scouted by Jean-Georges Vongerichten to be part of the opening team at Market in Vancouver’s Shangri-la Hotel.

As head chef at L’Abattoir, Lee is excited to be leading a talented, young kitchen brigade and crafting menus that reflect his favourite dishes and ingredients.

General Manager Paul Grunberg
One of Vancouver’s most notable General Managers, Paul Grunberg has run, launched and nurtured some of the city’s most anticipated restaurants including Chambar, Market by Jean-Georges at the Shangri-la Hotel, and Bao Bei Chinese Brasserie. His leadership and strong vision has resulted in a reputation of parlaying his passion for food, wine and service into incredible dining experiences.

A keen traveller, Paul’s training began while living in Switzerland working at a family run boutique hotel. His drive for self-improvement and performance-based training is best exemplified through his qualifications received at the Dale Carnegie Leadership program, where he received several awards for communication and public speaking. He received training and education at Canada’s respected Camosun College Hotel and Hospitality Program.

As the leader of the team at L’Abattoir, Paul evokes style, sensibility and a comfortable environment for guests, by recreating his most memorable experiences dining in restaurants around the world.

Head Barman Shaun Layton
Regarded as one of Vancouver’s premier barmen, Shaun Layton has refined his palate via some of the world’s most renowned bars and lounges. His adventures on the cocktail trail have seen him competing in the U.K. and France, touring distilleries and cellars throughout Europe and the United States and participating in internationally recognized seminars and bar education programs.

With a resume that spans some of Vancouver’s most notable restaurants and cocktail lounges, Shaun has a decade of experience developing bar and staff education programs. His philosophy is grounded in a passion for the history and culture of cocktails, proper techniques and barware, and being able to turn out drinks that allow for a touch of creativity and personal flare.

Shaun was recognized at 21st Annual Vancouver Magazine Restaurant Awards as Bartender of the Year.

Sommelier Jake Skakun
With a resume that spans some of the world’s most wine-centric restaurants and bars, Jake Skakun honed his skills working in Berlin, Paris and San Francisco. His passion for wine has led him through the vineyards of the world’s wine regions and even seen him getting his hands dirty working between the vines and contributing to the winemaking process in British Columbia.

A certified sommelier through the International Sommelier Guild and graduate of UC Davis’ Introduction to Winemaking, Jake will soon add another certification to his resume upon completing the Wine & Spirits Education Trust diploma program. The chance to thrill guests by introducing them to a new region, style or producer excites Jake most and motivates him to pursue higher levels of wine education.

ABOUT L’ABATTOIR
L’Abattoir will be open six days a week for dinner service from 5:30pm –10:30pm, with bar service extended until midnight. The restaurant will remain closed on Sundays until the introduction of lunch and brunch service, slated to commence late summer and late fall, respectively. Valet service will be available Thursday to Saturday. Walk-in traffic will be welcome thanks to a no-reservations policy. For more information, visit: www.labattoir.ca