In the candlelit intimacy of L’Abattoir’s private dining room in the heart of Vancouver’s historic Gastown, something extraordinary unfolded—an evening that brought together two provinces, two culinary philosophies, and two exceptional chefs.
Chef François-Emmanuel Nicol of Québec City’s acclaimed Restaurant Tanière3 and Chef Jasper Cruickshank of Vancouver’s Michelin-recommended L’Abattoir united for a one-night-only Bonjour Quebec dining collaboration that celebrated Canada’s terroir with elegance, intention, and profound creativity.
Chef François-Emmanuel Nicol – Restaurant Tanière3, Québec City speaks in Vancouver at the bonjour Quebec dinner at L’Abattoir, Vancouver. Photo: Wendy Nordvik-Carr
A Dialogue in Flavour: Québec and British Columbia on the Plate
This wasn’t merely a dinner—it was a conversation between regions. From the salt-kissed Pacific to the deep, foraged forests of Québec, every plate told a story.
Chef Nicol, known for his deep respect of Québec’s wild landscape, incorporated ingredients like Labrador tea, pickled chanterelle mushrooms, and venison sourced from St-Elzéar—flavours of the boreal forest. His culinary expression evoked the essence of the land, with each dish turning into an immersive sensory journey.
Chef Cruickshank responded with refined West Coast influences: Dungeness crab, Hokkaido scallops, and locally inspired sauces crafted with precision and grace. Together, their vision revealed the richness and diversity of Canadian gastronomy at its finest.
The Menu: Elegance in Every Detail
The evening began with a progression of exquisite savoury canapés:
- British Columbia oyster with winter green tea granita and cucumber pearls (Chef Nicol)
- Alberta beef tartare nestled in a sourdough cone, dressed with Labrador tea emulsion and pickled chanterelle (Chef Nicol)
- Dungeness crab tartlet with crustacean emulsion and verjus gelée (Chef Cruickshank)
- Marieville Québec foie gras on brioche with maple and pear (Chef Cruickshank)
- These delicate introductions are elevated by Charles Mignon Meunier+’ Premium Réserve’ Brut Champagne from France.
Bonjour Quebec Menu and Charles Mignon nv Meunier+ ‘Premium Réserve’ Brut, Champagne, France. Photo: Wendy Nordvik-Carr©
Savoury Canapes – Chef Nicol – British Columbia oyster, winter green tea granita, cucumber. Photo: Wendy Nordvik-Carr©
Preparing savoury canapes – Chef Nicol – Alberta beef tartare, sourdough cone, Labrador tea emulsion, pickled chanterelle. Photo: Wendy Nordvik-Carr©
Savoury Canapes – Chef Cruickshank – British Columbia dungeness crab tartlet, crustacean emulsion, verjus gelée, Marieville Québec foie gras, brioche, maple, pear. Photo: Wendy Nordvik-Carr©
The first course—a Hokkaido scallop with white asparagus and vadouvan curry butter—was a masterwork of gentle heat and spring freshness, paired with Blue Mountain’s 2022 Chardonnay Alluvium Reflections from the Okanagan.
First Course – Hokkaido scallop, white asparagus, vadouvan curry butter – Chef Jasper Cruickshank Vancouver. Photo: Wendy Nordvik-Carr©
In the second course, Chef Nicol presented charred pork jowl with prickly ash pepper sauce and verdant spring greens—a bold yet balanced dish echoing the Québec landscape, complemented by Tantalus Vineyards’ 2022 Cabernet Franc from Kelowna.
Second Course – Charred pork jowl, prickly ash pepper sauce, spring greens – Chef Nicol. Photo: Wendy Nordvik-Carr©
The main course, venison from St-Elzéar, was paired with apple, cabbage, and walnut butter—a deeply resonant, woodsy composition that invited diners into the heart of Québec’s forests. It found its match in Château de la Font du Loup’s 2021 Grenache-based Châteauneuf-du-Pape.
Main Course – Venison from St-Elzhéar, butter walnut, apple, cabbage – Chef Nicol. Photo: Wendy Nordvik-Carr©
Dessert by L’Abattoir’s pastry Chef Alami was a decadent finish: a dark chocolate and sea buckthorn entremet layered with Québec sweetgrass ganache and served with Nomad’s Cidre de Glace from Summerland.
L’Abattoir’s private dining room kitchen and (R) Dessert – Chef Alami – Dark chocolate and sea buckthorn entremet dark chocolate, sea buckthorn confit, Quebec sweet grass ganache. Photo: Wendy Nordvik-Carr©
More Than a Meal—A Moment
This collaborative dinner was not just a showcase of refined technique or exceptional ingredients from the West Coast and Québec; it celebrated shared values: sustainability, locality, and the artistry of cooking with purpose in Canada’s ever-evolving culinary narrative.
About the Chefs
Chef François-Emmanuel Nicol – Restaurant Tanière3, Québec City and Michelin Guide to Québec
A culinary visionary rooted in Québec’s terroir, Chef François-Emmanuel Nicol is the executive chef of Restaurant Tanière3, located in the heart of Old Québec City, one of Canada’s most celebrated fine dining destinations. Chef Nicol is instrumental in bringing the Michelin Guide to Québec, which will be revealed on May 15, 2025.
Chef Nicol respects the land and the seasons, blending modern techniques with ancestral traditions. His menus are expressions of Québec’s forests, rivers, and fields, often featuring wild-foraged ingredients like Labrador tea, chanterelles, and sweetgrass. At Tanière3, he redefines Québécois cuisine with a tasting menu that transports guests through place and time, guided by authenticity and sensory storytelling.
Restaurant Tanière3 is a member of Relais Chateaux. It offers two dining experiences: the Dining Room Cellar and the Chef’s Counter Cellar
Chef Jasper Cruickshank – L’Abattoir, Vancouver
In Vancouver’s historic Gastown, award-winning Chef Jasper Cruickshank leads the kitchen at L’Abattoir, a Michelin-recommended restaurant and one of Canada’s best 100 restaurants. The restaurant is known for its French-influenced, locally sourced West Coast cuisine. Chef Cruickshank often highlights British Columbia’s exceptional seafood and seasonal produce. He curates dishes that are thoughtful, refined, and effortlessly elegant. Under his direction, L’Abattoir has become one of Vancouver’s most consistent and celebrated dining rooms.
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Wendy Nordvik-Carr was a guest of Bonjour Quebec to learn more about the culinary and authentic cultural experiences offered in Quebec, which did not preview or approve this story.
Looking for other great getaways or local adventures? Check out Top 10 day trips from Vancouver you will want to explore, Epic 5-Day Vancouver to Tofino Road Trip Itinerary: Coastal Adventures, Hidden Gems & Must-See Stops, Discover 10 Best B.C. Provincial Parks Near Vancouver, and Best family-friendly things to do in Victoria.
About the Author:
Wendy Nordvik-Carr is a highly regarded travel writer who produces quality, well-researched articles with stunning photography and video.
She seeks out authentic experiences showcasing the people, culture and history that make each destination unique. Her focus is on solo, couple and multigenerational travel through cruising, air and road trip adventures.
Wendy is the editor & writer for LifesIncredibleJourney.com, an award-winning travel site that encourages exploration of destinations near & far.
She is a TMAC Director, Chair, National Governance Committee and Chair of TMAC's BC & Yukon Chapter, as well as a member of SATW, IFWTWA and NATJA.
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