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-   -   L'Abattoir (https://www.revscene.net/forums/639321-labattoir.html)

6793026 03-05-2011 06:49 PM

L'Abattoir
 
L'Abattoir is located at Gastown (217 CARRALL ST. GASTOWN VANCOUVER ) and to tell you the truth, it's not hidden but it not that well advertised with a huge sign on the wall (esp when 6 arces, Phnom Penh, vera burger, L'Abattori are all side by side each other).

We went on a Friday night and we got seated at the bar. The staff were super nice, hung our jackets and it's a really tiny yet busy place. It's more casual dining but it's an older crowd with a decent drink menu. Let's get down to the food.

Dungeness crab and chickpea toast: It was presented extremely nicely and it was served in a toast that was shaped of a cup with everything inside. The dungenuess crab and the chickpeas were seasoned perfectly and not too much mayo. Perfectly executed to let the dungeness crab shine.

Loin of rabbit stuffed with its legs. This was a bit pricier item on the menu for 26 dollars. Rabbit is a tad lean so to have lovely bacon wrapped and pan fried, it was just delicious served with also rabbit fritters and the puree of prune plumbs was sweet, but to top it off, they had again bacon bits just to balance off the lean rabbit.

Raw pacific oysters for 15 dollars seems expensive for 5 oysters, but they also had 4 tiny fritters and it was paired beautifully.

Confit of albacore tuna was a cheaper dish, it had CHUNKS of Smoked pork fat (so awesome) but the tuna was meh

Dessert was Caramelized bananas (which wasn't that caramelized) however, the Caramel parfait, crispy phyllo, rum raisin ice cream trio was just perfect.

for 2 people with drinks, we dropped 135 dollars, but the food was just perfect. I would definitely go back but it won't be a while because it's not such a huge menu.

8.5 / 10 (it would have been 9 out of 10 if only they didn't make us wait for a good 20 min for our main course to come).

OH, instead of bread, they gave us a piping hot puff pastry cheese sticks, crackers, and some walnut mini pastry... that was just epic good.

observer 03-06-2011 12:32 AM

They have a 2000 St. Emilion at $80 which is a steal.

Culverin 03-06-2011 01:31 AM

Quote:

Originally Posted by 6793026 (Post 7330574)
Confit of albacore tuna was a cheaper dish, it had CHUNKS of Smoked pork fat (so awesome) but the tuna was meh

Huh? How does this even work?
Confit should be breaking down the fat and connective tissue to make it more tender. But tuna is like all meat already.
What was the texture of the tuna like afterwards?

unit 03-06-2011 07:01 AM

confit is a very loosely used term. It doesn't have to mean cooked in its own fat. You can cook something in any fat and call it confit. ie. Garlic confit in olive oil
Posted via RS Mobile

unit 03-06-2011 07:02 AM

Eric ripert even calls lemons cured in salt (no oil), lemon confit. Not sure what the basis is on that one
Posted via RS Mobile

Culverin 03-06-2011 03:26 PM

Yeah...
I didn't say it's own fat.

Cause I'm going to do a pork belly soon, and I have no intention of buying a thingy of lard. I'll just use the duck fat I have.

But.
I'm more curious on what's the point of confit-ing tuna. What's the objective for doing so. And wow does it turn out?

I thought oil poached would be to submerge until cooked.
And confit is cured and submerged until connective tissue breaks down.


P.S.
I have no culinary training. Just asking for more knowledge.

6793026 03-06-2011 11:38 PM

Unit nailed it down perfectly. There were maybe a piece of tun the size of your iphone, split into 4 pieces / chunks. The tuna was cooked in fat cause you can see it being all shinny as if it was glazed with oil. The tuna was not memorable but composition of the dish was.

sean_wong 03-07-2011 12:59 AM

Quote:

Originally Posted by Culverin (Post 7331402)
Yeah...
I didn't say it's own fat.

Cause I'm going to do a pork belly soon, and I have no intention of buying a thingy of lard. I'll just use the duck fat I have.

But.
I'm more curious on what's the point of confit-ing tuna. What's the objective for doing so. And wow does it turn out?

I thought oil poached would be to submerge until cooked.
And confit is cured and submerged until connective tissue breaks down.


P.S.
I have no culinary training. Just asking for more knowledge.

Must.
You type.

Like. This
?

Asshole.


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