Lumière

Lumière Review

New York celebrity-chef Daniel Boulud is now co-owner of this long-acclaimed restaurant, with executive chef Dale MacKay, formerly of Restaurant Gordon Ramsay and Maze in New York, wearing the chef's toque day-to-day. The sophisticated, contemporary French fare with West Coast accents is carefully choreographed into elaborate, frequently changing, multicourse set menus. While some dishes appear in similar form at Boulud's New York restaurants, they take a local spin with regionally sourced ingredients here. You might start with cured hamachi with caviar, followed by a foie gras terrine paired with duck pastrami, B.C. spot prawns with pickled ramps, halibut from the Queen Charlotte Islands served with green and white asparagus, a plate of artisanal cheeses, and a suitably inventive dessert. Their vegetarian option might include a baby-beet salad with greens and walnuts or pea ravioli with champagne velouté. Expect to spend more than C$125 per person, not including wine, for this deluxe experience.