Lifestyle

Paperbag lunch: frugal but sumptuous desk food

A colourful mix of pickled yellow beets, fresh pate, fruit and Parmesan.


 

 


 

Meet the chef | When chef Lee Cooper agreed to assemble a ploughman’s lunch for CB Informer, we didn’t exactly know what to expect. Certainly, we never order them, since they rarely offer more than some cold protein and a grey boiled egg. At Cooper’s critic-slaying restaurant L’Abattoir, located in Vancouver’s newly hot Gastown neighbourhood, the tattooed chef is known for his attention to detail—whether he’s using tweezers to slice paper thin radish coins or preparing delicate custards of Dungeness crab. So we should have guessed his ploughman’s would be a cut above, a colourful mix of pickled yellow beets, fresh pate, fruit and Parmesan. It’s a rare treat, too, since L’Abattoir doesn’t normally open for lunch.

L’Abattoir, 217 Carrall St., Vancouver, (604) 568-1701