L'Abattoir

The story

L'Abattoir, Vancouver: French and Pacific Northwestern Dining in Gastown

L'Abattoir, at 217 Carrall Street in Vancouver's Gastown, cooks French and Pacific Northwestern food in a 19th-century brick-and-beam building. The Michelin Guide listed it as Recommended in 2026.

The Kitchen

Executive Chef Jasper Cruickshank, a Vancouver native, leads the team. He won the 2024 Canadian Culinary Championship while at Whistler's Wild Blue. His menu blends French technique with West Coast ingredients. Baker Hsu joined as chef de cuisine in summer 2025. Guests can choose a chef's tasting menu, à la carte dishes or the shorter Le Petit Menu.

The Room and the Wine List

The restaurant stands on the site of Vancouver's first jail, in what was once the meat packing district. Inside are French tile, warm wood and industrial accents. Seating is at the bar, on the mezzanine or in the light-filled atrium. Head Sommelier Peter Van de Reep, named BC Sommelier of the Year in 2020, oversees a list that earned a Wine Spectator Award of Excellence in 2024. Bar Manager Alexa Gervais runs the cocktail program.