Lumiere
2551 West Broadway
Vancouver, BC V6K2E9, Canada

Cuisine.  Contemporary French, Continental
Executive Chef. Dale MacKay
Neighborhood. Kitsilano, Trafalgar & Larch
Tel. (604) 739-8185
Website.
www.lumiere.ca
Email. info@lumiere.ca
Hours of Operation.
Dinner: Sunday, Wednesday 5:30pm-10pm
Thursday to Saturday 5:30pm - 11:00pm
Monday and Tuesday available for private booking

Lumière enters its second decade in Vancouver, with an extraordinary new partnership with the esteemed Chef Daniel Boulud. Based in New York city, Daniel is committed to a continued presence in the Lumière kitchen, both in person and in daily consultation with rising star Executive Chef Dale MacKay. Chef Dale MacKay is one of Canada’s best new Chefs, who came to Lumière from the kitchens of the famed Gordon Ramsay Restaurants in London, Tokyo, and New York. 
W
ith its provocative blend of European sophistication, modern French sensibilities and Westcoast innovation, Lumière cuisine speaks a language all its own. Celebrated New York Chef Daniel Boulud and Executive Chef Dale MacKay have captured the imaginations and palettes of fine food lovers from all over the world.


Daniel Boulud is Chef-owner of ten award-winning restaurants and the Feast & Fêtes catering company.
Daniel Boulud and his restaurant management company, The Dinex Group, have also recently formed a partnership in Vancouver where they manage the renowned Relais & Chateaux restaurant,
Lumière. Adjacent to Lumière they have created a new DB Bistro Moderne, a sister restaurant to the one in Manhattans Midtown.


Vancouver Sun
Best Restaurant Overall Award 2006, 2007
DIRONA
Award of Excellence
ZAGAT SURVEY
Top French Restaurant, Vancouver
Most Popular Restaurant, Vancouver
VANCOUVER MAGAZINE
Critic’s Poll GOLD AWARD for Best Vegetarian
Critic’s Poll GOLD AWARD Best use of Regional Ingredients


S E V E N    C O U R S E    T A S T I N G    M E N U     $155


Wine Pairing $95

Premium Wine Pairing $150

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BEET AND VODKA CURED HAMACHI

White Sturgeon Caviar, Baby Beets, Horseradish Cream

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FOIE GRAS TERRINE

Napoleon of Plum and Hazelnut, House Cured Duck Pastrami

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BC SPOT PRAWNS WITH RILLON

Heart of Palm, Pickled Ramps, Radish, Smoked Hen of the Wood

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UNI CRUSTED Q.C.I HALIBUT

Green and White Asparagus, Buddha Hand, Black Garlic

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OPAL VALLEY RACK OF LAMB

Chickpea Panisse, "Cannelloni" of Braised Shoulder, Bulgur

Apricot and Pistachio

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SELECTION OF ARTISANAL CHEESES

Supp | 15

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CARAMELIZED ATULFO MANGO CONFIT

Speculoos Biscuit, Mango Lime Sauce, Ginger Ice Cream

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HOT AND COLD BLACK FOREST SUNDAE

Brandied Cherries, Cocoa Sauce, Vanilla Gelato and Crispy Sacher Biscuit

 



 



Go to Lumière's website

 


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