St. Lawrence Restaurant

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

⚜️ 🍒Magret duck breast from La Canardière in Québec, glazed with honey vinegar and seasoned with juniper, bay leaf, and ...
07/19/2026

⚜️ 🍒

Magret duck breast from La Canardière in Québec, glazed with honey vinegar and seasoned with juniper, bay leaf, and pepper, then finished over our charcoal grill.

Under the Swiss chard, you'll find a ragu of farro verde that we slow-cook to a creamy, risotto-like texture with duck leg confit, foie gras fat, butter, vegetable stock, and fresh herbs.

A rich finale by way of peppercorn sauce built on duck demi with shallots, garlic, thyme, and bay, enriched with foie gras fat and finished with pickled mustard seeds and diced foie gras.

📯 Peruse our table d'hôte online
⚜️ Bookings on OpenTable

06/24/2026

🎈 Make a wish.

On this day where Les Québécois come together to celebrate la Fête de la Saint-Jean-Baptiste, we also celebrate our restaurant’s 9th anniversary.

Each passing year lends greater meaning to this shared date. It is both a tribute to where we come from and a quiet affirmation of what continues to bring us together: culture, community, and care.

A heartfelt thank you to our staff, past and present, who have been instrumental in forging the heart + soul of STL.

To our cherished guests: your presence is our lifeblood, and for that, we are deeply grateful.

Bonne fête & Merci du fond du cœur.

⚜️ 💙

🇨🇦 Our Game Now.Wishing Team Canada the very best as they take the pitch today against Qatar on home turf! We’ll be chee...
06/18/2026

🇨🇦 Our Game Now.

Wishing Team Canada the very best as they take the pitch today against Qatar on home turf! We’ll be cheering you on every step of the way!

⚜️ To join us, visit OpenTable.ca

⚽️ Now that was some weekend... With the World Cup bringing a vibrant energy to Vancouver, it’s been a joy to welcome so...
06/16/2026

⚽️ Now that was some weekend...

With the World Cup bringing a vibrant energy to Vancouver, it’s been a joy to welcome so many of you through our doors and share in the city’s electric rhythm.

We are closed today, returning to service tomorrow with the continuation of our vibrant Summer menu inspired by the sun-kissed kitchens of Provence.

💙 All are welcome to join us here.

⚜️ Bookings on OpenTable
📯 View our menu online

⚜️ 𝐇𝐢𝐫𝐢𝐧𝐠 𝐂𝐡𝐞𝐟 𝐝𝐞 𝐏𝐚𝐫𝐭𝐢𝐞Our brigade is seeking a dedicated C.D.P. to join our kitchen full-time. We value precision, dis...
06/11/2026

⚜️ 𝐇𝐢𝐫𝐢𝐧𝐠 𝐂𝐡𝐞𝐟 𝐝𝐞 𝐏𝐚𝐫𝐭𝐢𝐞

Our brigade is seeking a dedicated C.D.P. to join our kitchen full-time. We value precision, discipline, and a genuine passion for craft within a tight-knit, service-driven team.

📮 Please send your résumé along with a brief note on what inspires you to:

[email protected]

06/08/2026

⚽️ The Games are Served.

There’s never been a moment quite like this for Vancouver and we’re embracing this extraordinary moment with the same energy and warmth that define our tables.

We’re suited up, fired up, ready to welcome fans from around the world with generous hospitality and unforgettable dining experiences at both St. Lawrence and Chez Céline.

Whether you’re celebrating a match or simply soaking in the atmosphere, our tables await. The countdown is on — we can’t wait to welcome you 💙 ⚜️ ❤️

📯 Bookings on OpenTable
⚜️ Visit us online to peruse our menus

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

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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