Montreal’s Chef Derek Dammann Shares L’Abattoir Kitchen for One Night Only

On Thursday, February 20, L’Abattoir will be host to a unique collaboration of two celebrated chefs.  Montreal’s Chef Derek Dammann will work with Chef Lee Cooper and the L’Abattoir culinary team to create a seven-course dinner paired with wines and cocktails.

Dammann is one of Montreal’s top chefs.  He opened his current venture, Maison Publique, a year ago in partnership with Chef Jamie Oliver and has garnered rave reviews.

The upcoming dinner is only one of the exciting things happening at L’Abattoir.  The restaurant has also announced that it will open a sleek new private dining space, with bookings starting in late April or early May.  Details will be available soon.

Seating for the Chef Dammann dinner is limited, so reserve your tickets today by calling 604.568.1701 or emailing  Please note this event is not suitable for vegetarians.

Epicurean Dinner Featuring Chef Lee Cooper & Guest Chef Derek Dammann
Thursday, February 20 2014
Reservations available 6:00 – 8:00pm

$150 per guest exclusive of taxes
(ticket price includes beverage pairings and gratuities)

L’Abattoir, 217 Carrall Street, Gastown, Vancouver 

About Chef Derek Dammann: Chef Dammann has his finger most assuredly on the pulse of Montreal dining. His previous restaurant, DNA, was a favourite of critics and diners alike. Maison Publique, which he opened just over a year ago in partnership with celebrity chef Jamie Oliver is an ode to social dining— especially if “social” can be interpreted to mean “a packed house.” The atmosphere combines traditional pub charm with the rustic chic of a hunter’s cabin, complete with wall-mounted trophies. It all adds up to an irresistible charm—and a No. 6 ranking on enRoute magazine’s list of Canada’s Best New Restaurants 2013.

About Chef Lee Cooper: Lee Cooper brings more than 15 years of industry experience to the helm of L’Abattoir. In the past Lee has spent time training in some of British Columbia’s best kitchens as well as several Michelin-¬‐starred restaurants in the USA and the UK. He is excited to be leading a talented young kitchen brigade at L’Abattoir, crafting menus that reflect his favourite dishes and ingredients. Western Living has named Lee one of its top 40 Foodies Under 40, and the Vancouver Sun ranked him among their Top 10 up and coming chefs, saying his cuisine is “casual and refined with an ease in orchestrating flavours, textures, presentation and technique.” EnRoute magazine says L’Abattoir is “the nucleus of modern Vancouver cuisine, the place to take the post-Olympic pulse of the city.”

About L’Abattoir:  Located in the centre of Gastown between historic Gaoler’s Mews and Blood Alley, L’Abattoir is located in a 19th-century building that was the site of Vancouver’s first jail. The restaurant’s name pays homage to the neighbourhood’s colourful past.  Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in an informal setting.  French-influenced West Coast fare is paired with an eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.

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