St. Lawrence Restaurant

St. Lawrence Restaurant Michelin ⭐️
French & Québécois cuisine by Chef/Owner J-C Poirier

To the fork it yields.Still doing the rounds here; Rich, buttery King salmon paired with a delicate vermouth sauce and v...
05/22/2026

To the fork it yields.

Still doing the rounds here; Rich, buttery King salmon paired with a delicate vermouth sauce and vibrant nettle emulsion. Finished with trout roe and crispy fried nettles.

⚜️ Bookings in our bio.

⚜️ The fish does the talking. Hiramasa, sliced thin and dressed simply — lemon olive oil, a little Maldon. Clean and bri...
05/14/2026

⚜️ The fish does the talking.

Hiramasa, sliced thin and dressed simply — lemon olive oil, a little Maldon. Clean and bright.

Served with a salad of radish sprouts, cucumber and preserved lemon, with a vinaigrette sharp enough to cut through. The yogurt sauce underneath — cucumber, calamansi, farmhouse yogurt — holds it all together. Finished with seaweed and espelette.

⚜️ Now featuring Cuisine Bourgeoise
📯 Visit us online for bookings

⚜️ Come slide. The season's rack of lamb, cooked over charcoal and finished with a herb crust — butter, breadcrumbs, par...
05/08/2026

⚜️ Come slide.

The season's rack of lamb, cooked over charcoal and finished with a herb crust — butter, breadcrumbs, parsley, garlic — then served with a proper red wine jus. Expect creamed kale, roasted baby turnips and a punchy, verdant froth of herbs for that final lift.

Pommes aligot come with — German butter potatoes from Northarm Farms, riced and folded generously with butter, cream and cheese curds. It's rich, and definitely meant to be pulled at the table.

𝘖𝘧𝘧𝘦𝘳𝘦𝘥 𝘢𝘴 𝘢 𝘴𝘩𝘢𝘳𝘦𝘥 𝘮𝘢𝘪𝘯 𝘤𝘰𝘶𝘳𝘴𝘦 𝘰𝘱𝘵𝘪𝘰𝘯 𝘰𝘯 𝘰𝘶𝘳 "𝘊𝘶𝘪𝘴𝘪𝘯𝘦 𝘉𝘰𝘶𝘳𝘨𝘦𝘰𝘪𝘴𝘦" 𝘮𝘦𝘯𝘶.

⚜️ Now featuring Cuisine Bourgeoise
📯 Bookings on OpenTable

⚜️ Très fier. Très heureux.We are proud and honoured to once again be included in the list, this year coming in at no. ...
05/05/2026

⚜️ Très fier. Très heureux.

We are proud and honoured to once again be included in the list, this year coming in at no. 40.

This recognition belongs to our team, whose devotion to excellence and to the guest experience never wavers — service after service, year after year. And to our guests, who choose to make their memories here: Merci. You are the reason we do this. 💙

But today, we must also raise a glass to our little sister — took home three accolades in a single evening: No. 10 in the Best New Restaurants, No. 60 in the Canada's Best 100, and the Gold prize in the Best French category at the Restaurant Awards. We could not be more proud. ⚜️🥂

Congratulations to our friends in Vancouver and Montréal for their recognition this year.

⚜️

Curbside bounty. We're all smiles whenever Lance pulls up to drop off gorgeous, foraged bounty. This past week saw maple...
04/29/2026

Curbside bounty.

We're all smiles whenever Lance pulls up to drop off gorgeous, foraged bounty. This past week saw maple blossoms, pristine nettles — their verdancy in full display as sauce and garnish for our King Salmon — and magnolias.

We absolutely love this time of year. The best news is, there's so much more to come. ⚜️

💙 Now featuring Cuisine Bourgeoise
📯 Book your spot on OpenTable

⚜️ Her eyes have spoken. Pristine sablefish, gently cured and kissed by the pan, served with a zesty lemon-caper sauce i...
04/21/2026

⚜️ Her eyes have spoken.

Pristine sablefish, gently cured and kissed by the pan, served with a zesty lemon-caper sauce in which you'll find plump, butter-poached spot prawns. Final touches by way of some Crispy (and very creamy) cauliflower. As pictured, Danielle has given her seal of approval. We'll let you decide for yourself.

⚜️ Now featuring Cuisine Bourgeoise
📯 Bookings on OpenTable

⚜️ Layered to lift. Consider our chocolate mille feuille. Lose yourself in the layers filled with chocolate–espresso cré...
04/17/2026

⚜️ Layered to lift.

Consider our chocolate mille feuille. Lose yourself in the layers filled with chocolate–espresso crémeux. Chef J-C sure did. Comes topped with one of our favourite things to make, and savour — chocolate-cardamom ice cream.

⚜️ Now featuring Cuisine Bourgeoise
📯 Bookings on OpenTable

🧈Se marie si bien...Avec le beurre d'Isigny.We are closed today but the prep continues. We resume service tomorrow with ...
04/14/2026

🧈
Se marie si bien...
Avec le beurre d'Isigny.

We are closed today but the prep continues. We resume service tomorrow with Cuisine Bourgeoise — a heartful affair that begins with our hot sourdough bageutte served with Isigny butter.

⚜️ Come break bread here.
📯 Bookings on OpenTable

⚜️ We love trout. Maple–smoked steelhead trout — cured with salt, sugar, dill, and citrus zest, then lacquered with the ...
03/22/2026

⚜️ We love trout.

Maple–smoked steelhead trout — cured with salt, sugar, dill, and citrus zest, then lacquered with the best maple syrup before we lightly torched before plating and serve atop our house-made rye that sits on a zesty buttermilk-dill cream. We finish it with trout roe and pickled shallots — briny and bright. Reads light, packs so much flavour.

🍁 Join us for the final 7 services of our annual Cabane à Sucre menu. Otherwise, we look forward to welcoming you on April 1st onwards for our take on Cuisine Bourgeoise.

📯 Find our table d'hôte online.
🍴 Bookings live online / on Tock.

Address

269 Powell Street
Vancouver, BC
V6A1G3

Opening Hours

Tuesday 5pm - 10:30pm
Wednesday 5pm - 10:30pm
Thursday 5pm - 10:30pm
Friday 5pm - 10:30pm
Saturday 5pm - 10:30pm

Telephone

+16046203800

Website

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