St. Lawrence restaurant launches dinner series focused on regional French cuisine
Lyon, Burgundy, and Provence are all on the menus for culinary staycations
Lyon is known for its immaculate ingredients.
A TRIP TO Lyon in March, a vacation in Burgundy in April, and a holiday in Provence for May. Idyllic? Yes. Possible? Yes. How? A new monthly table d’hôte dinner series put on by acclaimed Vancouver restaurant St. Lawrence.
Since opening the charming Powell Street spot in 2017, chef and owner Jean-Christophe (J-C) Poirier has devoted himself to showcasing classical and technical French cuisine through his personal lens of la culture Québécoise, earning local and national praise along the way.
The restaurant is currently running its second annual Cabane à Sucre dining experience, a fête of foods influenced by the sugar shacks of Québec. After it concludes on February 28, St. Lawrence will begin its culinary tour of France.
For spring, Poirier has devised three menus—available for dine-in or take-out—that take inspiration from some of the most celebrated food and wine regions of France: Lyon, Burgundy, and Provence.
In March, diners are invited to get a taste of the Auvergne-Rhône-Alpes region. Lyon showcases a cuisine “best defined by its simplicity and immaculate ingredients”, Poirier said in a release.
The Lyonnaise menu’s selections include classics such as le salade Lyonnaise, a simple but treasured dish of frisée, egg, and bacon and confit de canard, buttery duck leg confit and duck-fat potatoes served with a tart vinegar sauce.
Also among the choices are regional specialties such as quenelles de poisson et sauce Nantua, fish dumplings in a shrimp and lobster sauce; truite à la Grenoblaise, trout done in the Grenoble style of capers, butter, and lemon; and îles flottantes, clouds of meringue floating in a rich crème Anglaise.
There’s the option of adding wine pairings sourced from vineyards from Bourgogne, Beaujolais, Jure, Savoie, Auvergne, and Rhône Valley, hand-picked by St. Lawrence’s team of sommeliers.
Available Wednesdays through Sundays from March 3 to 31, the Lyon menu is $69 per person for dine-in and $49 per person for take-out, plus tax.
The Burgundy (April) and Provence (May) menus have yet to be released.
Bookings and more information are available at St. Lawrence.
Iles flottantes.
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