L'Abattoir Restaurant
L'Abattoir Restaurant is a Vancouver-based fine dining establishment in Gastown, founded in 2010, offering French-inspired West Coast cuisine, a Michelin Recommended status since 2022, and a Platinum Award-winning wine program, serving discerning diners, private event clients, and wedding parties through a single-location dinner service.
- Company typePrivate
- Founded2010
- HeadquartersVancouver, Canada
- Headcount11–50
- GTM typeB2C
- OfferingServices
What L'Abattoir Restaurant does
L'Abattoir Restaurant is a privately owned fine dining establishment operating from a single 19th-century brick-and-beam building at 217 Carrall Street in Vancouver's Gastown neighborhood, the historical site of the city's first jail and former meat packing district. Founded in 2010 by chef Lee Cooper, the restaurant serves French-inspired West Coast cuisine blending French technique with local ingredients, executed under Executive Chef Jasper Cruickshank (since 2025) alongside Chef de Cuisine Baker Hsu. The restaurant has been Michelin Recommended continuously since 2022 and maintains a Platinum Award-winning wine program recognized by the Vancouver International Wine Festival.
The business operates across multiple revenue streams within a single venue: a main dining room, bar, mezzanine, and atrium serving à la carte dishes ($29-$180), a three-course Le Petit Menu at $65, and a Chef's Tasting Menu at $140 with optional beverage pairings; a private dining room accommodating up to 70 guests for seated or cocktail-style events (private menus $95-$125 per person); a craft cocktail and bar program with happy hour promotions; and a ticketed special-event calendar featuring collaborative chef dinners, winemaker dinners, and holiday celebrations priced from $145 to over $650 per guest. A 32-person staff supports dinner service Tuesday through Saturday plus private events seven days a week.
The business model is event-driven, with reservations facilitated through Tock and OpenTable and walk-ins welcomed. The restaurant monetizes its reputation through repeat covered events, supplier co-marketing partnerships (S.Pellegrino, Wines of British Columbia, Fords Gin, Nikka Whisky, Valrhona, Maison M. Chapoutier), and a recurring winemaker dinner series branded Sipping Around BC, which features regional producers across Okanagan and Vancouver Island sub-regions. Distribution is exclusively single-location within Vancouver, with no second site, no franchising, and no disclosed ownership changes or external investment.
L'Abattoir Restaurant firmographics
Firmographics- Name
- L'Abattoir Restaurant
- Legal name
- L'Abattoir Restaurant
- Website
- https://labattoir.ca
- Company type
- Private
- Founded year
- 2010
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- L'Abattoir Restaurant is a Vancouver-based fine dining establishment in Gastown, founded in 2010, offering French-inspired West Coast cuisine, a Michelin Recommended status since 2022, and a Platinum Award-winning wine program, serving discerning diners, private event clients, and wedding parties through a single-location dinner service.
- Ownership category
- akta.pro rank
L'Abattoir Restaurant industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511)
- SIC
- Retail-Eating & Drinking Places (5810)
- akta.pro primary industry
- Chef’s Table & Tasting Menu Restaurants (THAFACAG)
- akta.pro secondary industry
- Special Occasion & Destination Restaurants (THAFACAK)
Keywords
Where L'Abattoir Restaurant is headquartered
LocationHeadquarters
- HQ city
- Vancouver
- HQ country
- Canada
- HQ region
- North America
Offices1 record
Markets served
L'Abattoir Restaurant business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure
Revenue model
- Restaurant Dining: Revenue from à la carte dining, tasting menus, and prix fixe options in the main dining room, bar, mezzanine, and atrium seating areas. Customers pay per meal with optional beverage pairings.
- Bar Service: Cocktail and beverage sales at the bar, including happy hour promotions Tuesday-Saturday 5-6pm and all evening Wednesdays.
- Private Dining Events: Revenue from private dining room bookings including weddings, corporate events, and buy-outs. Offers various menu formats including set plated, customized plated, family-style, and canapés + platters.
- Gift Cards: Sale of e-gift cards and physical gift cards available for purchase online or at the restaurant. Physical cards available for pickup between 2pm-closing Tuesday to Saturday.
- Special Events and Collaborative Dinners: Ticketed special events including collaborative chef dinners, winemaker dinners, holiday celebrations (Valentine's Day, New Year's Eve), and cocktail week events with ticket prices ranging from $145 to $650+ per guest.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Other | Pay-as-you-go | Le Petit Menu - 3-course Prix Fixe |
| Other | Pay-as-you-go | Chef's Tasting Menu |
| Unit Pricing | Pay-as-you-go | À La Carte Menu Items |
| Unit Pricing | Pay-as-you-go | Bar Cocktails |
| Other | Multi-year contract | Private Dining - Set Plated Menus |
| Other | Pay-as-you-go | Gift Cards |
| Other | Pay-as-you-go | Special Event Tickets |
Go-to-market motion1 record
Distribution channels4 records
Marketing channels5 records
L'Abattoir Restaurant product offering
Product offeringCore offering
L'Abattoir is a fine dining restaurant offering French-inspired West Coast cuisine served across multiple seating areas (main dining room, bar, mezzanine, and atrium). Core offerings include the Chef's Tasting Menu ($140), À La Carte dinner service, Le Petit Menu 3-course prix fixe ($65), a separate dessert menu, and a Private Dining Room accommodating up to 50 seated or 70 standing guests for weddings, corporate events, and buy-outs.
Product overview
L'Abattoir Restaurant is a fine dining establishment offering a cohesive dining experience centered on French technique blended with West Coast ingredients. The core offerings include the Chef's Tasting Menu (priced at $140), À La Carte dinner service, Le Petit Menu prix fixe ($65), and a comprehensive dessert menu. The beverage program encompasses a Platinum Award-winning wine list and a craft cocktail program at The Bar. The restaurant operates a Private Dining Room for events accommodating up to 50 guests, and provides wedding services. The establishment also hosts ongoing collaborative events including the No. 1 Gaoler's Mews intimate chef's table series, winemaker dinners, and seasonal tasting events. Gift cards are available in both digital and physical formats.
Differentiator
Problem solved
Functional benefit
Products and services
- Chef's Tasting Menu
Companies that use L'Abattoir Restaurant
Customer profileSegments3 records
Ideal customer profiles3 records
L'Abattoir Restaurant technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
L'Abattoir Restaurant partnerships and signals
Strategic signalPartnerships
29 partnerships are on record, tiered minor and core.
- Bar MadonnaminorBrooklyn's acclaimed bar (modern Italian-American cocktail experience) hosting guest shift at L'Abattoir during North America's 50 Best Bars awards week.
- Clemente BarminorNew York's acclaimed bar (ranked No. 11 in North America, James Beard Award nominated) hosting guest shift at L'Abattoir during North America's 50 Best Bars awards week.
- Maison M. ChapoutierminorRhône Valley producer featured in La Table Chapoutier dinner during Vancouver International Wine Festival. Biodynamic wine selections paired with multi-course menu by Executive Chef Jasper Cruickshank.
- S.PellegrinocoreS.Pellegrino is presenting partner for L'Abattoir's 'Sipping Around BC' regional winemaker dinner series and collaborative chef events. The partnership supports and elevates the dining experience by bringing people together over extraordinary food, wine, and conversation.
- Wines of British ColumbiacoreWines of British Columbia partners with L'Abattoir for the 'Sipping Around BC' regional winemaker dinner series, providing wine bags and support for the event program.
- Unsworth VineyardsminorVancouver Island winery featured in Sipping Around BC: Vancouver Island & Gulf Islands Winemaker's Dinner.
- Averill Creek VineyardminorVancouver Island winery featured in Sipping Around BC: Vancouver Island & Gulf Islands Winemaker's Dinner.
- Kutatás WinesminorSalt Spring Island winery featured in Sipping Around BC: Vancouver Island & Gulf Islands Winemaker's Dinner.
- Clos du Soleil WineryminorSimilkameen Valley winery featured in Sipping Around BC: Similkameen Valley Winemaker's Dinner.
- Little Farm WineryminorSimilkameen Valley winery featured in Sipping Around BC: Similkameen Valley Winemaker's Dinner.
- MacIntyre Heritage ReserveminorNaramata Bench winery featured in Sipping Around BC: Naramata Bench Winemaker's Dinner.
- Terravista VineyardsminorNaramata Bench winery featured in Sipping Around BC: Naramata Bench Winemaker's Dinner.
- Little Engine WinesminorNaramata Bench winery featured in Sipping Around BC: Naramata Bench Winemaker's Dinner.
- Fords GinminorFords Gin supports L'Abattoir's Vancouver Cocktail Week programming, including cocktail crawls and special bartender events.
- Nikka WhiskyminorNikka Whisky is featured in cocktails during the Gastown Cocktail Crawl and other Vancouver Cocktail Week events at L'Abattoir.
- Maison PerrierminorMaison Perrier partners with L'Abattoir for beverage programs during special events including collaborative dinners and Vancouver Cocktail Week celebrations.
- Le Vieux PinminorOkanagan Valley winery featured in Sipping Around BC Southern Okanagan + Similkameen Valley Winemaker's Dinner with exclusive cuvée 'Cuvée L'Abattoir'.
- Black Hills Estate WineryminorOkanagan Valley winery featured in Sipping Around BC Southern Okanagan + Similkameen Valley Winemaker's Dinner.
- Orofino VineyardsminorSimilkameen Valley winery featured in Sipping Around BC Southern Okanagan + Similkameen Valley Winemaker's Dinner.
- Valrhona ChocolateminorValrhona Chocolate provides products for L'Abattoir's pastry and dessert programming during special collaborative events with pastry chefs.
- Roche WinesminorNaramata Bench winery featured in Sipping Around BC: Central Okanagan Winemaker's Dinner.
- Meyer Family VineyardsminorNaramata Bench winery featured in Sipping Around BC: Central Okanagan Winemaker's Dinner.
- 1 Mill RoadminorOkanagan Valley winery featured in Sipping Around BC: Central Okanagan Winemaker's Dinner.
- Tantalus VineyardsminorOkanagan Valley winery featured in Sipping Around BC: North Okanagan Winemaker's Dinner.
- Quails' Gate Estate WineryminorOkanagan Valley winery featured in Sipping Around BC: North Okanagan Winemaker's Dinner.
- Mt. Boucherie Estate WineryminorOkanagan Valley winery featured in Sipping Around BC: North Okanagan Winemaker's Dinner.
- DiageominorGlobal spirits leader partnering with L'Abattoir for Scotch whisky dinner event during Vancouver Cocktail Week, featuring Jeff Savage as World Class Bartender.
- WeddingWireminorWeddingWire.ca hosts customer reviews and wedding planning information for L'Abattoir's wedding services.
- Ugly Duckling RestaurantminorVictoria, BC restaurant (inventive nose-to-tail cooking) collaborated with L'Abattoir for Dine Out Vancouver 2026 finale, hosted at L'Abattoir's Private Dining Room.
Scale indicators4 records
Recent moves6 records
Expansion highlights5 records
L'Abattoir Restaurant competitors and assessment
Company assessmentDirect peers
- CinCin Ristorante: Long-established Vancouver Italian fine dining concept with robust private dining and event programming. Comparable on high-end private dining/event business, downtown address, and 20+ year operating history.
- Boulevard Kitchen & Oyster Bar: Sister O&D restaurant group concept in Vancouver's downtown offering Pacific Northwest fine dining with seafood focus and oyster bar. Closely comparable on format, ticket size, and bar program; previously employed both Jasper Cruickshank and Jean-Charles Madenspacher.
- AnnaLena: Kitsilano tasting-menu restaurant that held a Michelin star during its run, offering modern Canadian cuisine. Direct comparable on tasting-menu format, bar program, and Michelin-tier reputation; previously employed L'Abattoir Bar Manager Alexa Gervais.
- Araxi Restaurant + Oyster Bar: Whistler flagship fine dining restaurant from the Toptable group offering Pacific Northwest cuisine with an award-winning wine program. Strong comparable on West Coast ingredient focus, wine-led positioning, and destination dining dynamics.
- Le Crocodile Restaurant: Vancouver institution serving classical French cuisine in a refined downtown setting. Closely comparable on French technique-led cuisine, fine dining ticket size, and longstanding credibility in Vancouver's premium segment.
- Wild Blue Restaurant: Pacific Northwest fine dining restaurant at Whistler's Four Seasons with tasting menu and beverage program led previously by Jasper Cruickshank (2024 Canadian Culinary Championship win secured while Chef de Cuisine at Wild Blue). Same chef pedigree and similar premium West Coast fine dining model.
- Blue Water Cafe: Long-standing Vancouver fine dining seafood restaurant in Yaletown with raw bar, à la carte menu, and tasting offerings. Comparable on price point, late-night bar program, and event/private dining capability.
- Nightingale: David Hawksworth's downtown Vancouver restaurant focused on wood-fire cooking, craft cocktails, and a polished bar program. Comparable on cocktail program sophistication, dinner-only format, and downtown fine dining positioning; previously employed Alexa Gervais.
- Coi Restaurant: Former two-Michelin-star (now closed) San Francisco tasting-menu restaurant under chef Daniel Patterson. Comparable on tasting-menu format, French-Californian cuisine pedigree, and the career path of Chef de Cuisine Baker Hsu (former Cook at Coi).
- Hawksworth Restaurant: Vancouver flagship fine dining room in the Rosewood Hotel Georgia offering contemporary Pacific Northwest cuisine with a tasting menu and à la carte service. Most directly comparable peer: same city, similar tasting-menu-driven model, Michelin-tier reputation.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat4 records
Key risks6 records
Key highlights6 records
Customer concentration
L'Abattoir Restaurant social profiles
Digital presenceL'Abattoir Restaurant financial estimates
Financial estimateRevenue estimate
Valuation estimate
L'Abattoir Restaurant leadership team
Management profileNumber of profiles
Profiles7 records
L'Abattoir Restaurant funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
L'Abattoir Restaurant M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about L'Abattoir Restaurant
What does L'Abattoir Restaurant do?
L'Abattoir is a fine dining restaurant offering French-inspired West Coast cuisine served across multiple seating areas (main dining room, bar, mezzanine, and atrium). Core offerings include the Chef's Tasting Menu ($140), À La Carte dinner service, Le Petit Menu 3-course prix fixe ($65), a separate dessert menu, and a Private Dining Room accommodating up to 50 seated or 70 standing guests for weddings, corporate events, and buy-outs.
Is L'Abattoir Restaurant a public or private company?
L'Abattoir Restaurant is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was L'Abattoir Restaurant founded?
L'Abattoir Restaurant was founded in 2010. It employs 11 to 50 people.
Where is L'Abattoir Restaurant based?
L'Abattoir Restaurant is headquartered in Vancouver, Canada, in the North America region.
How does L'Abattoir Restaurant make money?
Five revenue lines are on record. Restaurant Dining is the primary driver. The others are bar Service, private Dining Events, gift Cards and special Events and Collaborative Dinners.
Who are L'Abattoir Restaurant's main competitors?
Direct peers on record are CinCin Ristorante, Boulevard Kitchen & Oyster Bar, AnnaLena, Araxi Restaurant + Oyster Bar, Le Crocodile Restaurant, Wild Blue Restaurant, Blue Water Cafe, Nightingale, Coi Restaurant and Hawksworth Restaurant.
Does L'Abattoir Restaurant have an API?
No public API is recorded for L'Abattoir Restaurant.
What industry is L'Abattoir Restaurant in?
L'Abattoir Restaurant's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAG, Chef’s Table & Tasting Menu Restaurants, with a secondary code of THAFACAK, Special Occasion & Destination Restaurants. Its NAICS code is 722511 and its SIC code is 5810.