This month…

Spanish Teaser: Roasted Tomato and Elephant Garlic, Baguette, Spinach and Manchego Dip.

With 23 years of experience, Chef Pascal has a lot to offer with endless possibilities and menus options.

2008 food Trends

We have reached a time where a great percentage of customers want to eat healthy, fresh, clean food. We want to hear that the chef is using local farm products and see ocean friendly menus. This not only true for restaurateurs but Caterers as well. Smaller portions with distinct flavors are also highly appreciated with chefs inspired from the past, present and the future.

And of course, the big winner will still be the “Organic label”.

Also

Find Our monthly featured menu below

Great value!

Our new website

Articles & links

Vancouver Wine festival

Noise levels in restaurants

Find Pascal’s recipes in L’Express du Pacifique 

What’s new

We now also offer
Consulting services including an efficient cost control program. We can also help you in all areas of the kitchen to make it run smooth.