Goodfood X L’Abattoir: Expectedly unexpected
Our new partnership with a Michelin-recommended restaurant.
Expectedly unexpected
Deep in Vancouver’s Gastown, nestled inside a former 19th-century jail, is a trendy but chill fine-dining sanctuary serving up West Coast ingredients with French flair. Opened in 2010, L’Abattoir continues to make waves in the culinary community with creative, rule-breaking and elevated cooking. In fact, just recently, Owner and Executive Chef Lee Cooper was named by Vancouver Magazine as Chef of The Year for 2024.
Much like Goodfood, the menu at L’Abattoir is constantly evolving and changing, reflecting the seasons, and providing different options at different times of the year.
Tapping into fresh West Coast ingredients
When our Head Chef, Jordana Rebner, contacted Chef Cooper for a partnership, he thought it was an interesting opportunity – to share his passion for cooking with more people across Canada. The two met in Vancouver, hit up the Public Market on Granville Island, and worked through some of the ideas for the recipes, collecting the different local ingredients they’d need to put it together.
Jordana then toured the incredible kitchen at L’abattoir and the two chefs got to work crafting two dreamy recipes: Bone-In Pork Chop Piccata and Grass-Fed Rib Steak.
From now until December 1, order these recipes and try them in your own home.
“I’m excited for people to cook these dishes at home. I think the dishes we came up with for Goodfood are simple but should be able to be executed by everybody, especially with the team at Goodfood putting the recipes together and having all the stuff ready for them.”
- Chef Lee Cooper, Owner and Executive Chef L’Abattoir
Try our limited edition recipes created in collaboration with L’Abattoir restaurant
Goodfood x L'Abattoir
Bone-In Pork Chop Piccata with Cherry Tomatoes & Blistered Shishito Peppers
Available for delivery the weeks of November 10, 24
Goodfood x L'Abattoir
Grass-Fed Rib Steak with Porcini Sauce Green Beans & Pan-Fried Rosemary Potatoes
Available for delivery the weeks of November 17 & December 1