l’Epicerie Gourmande Brings French Flair To Thanksgiving-To-Go

l'epicure Gourmande

l’epicerie Gourmande


Thanksgiving is coming up soon for us Canadians, and that means (or can mean) cooking up a large turkey.  Perhaps you would like someone else to take on the cooking for you this year?  If so, you may want to try l’Epicerie Gourmande.  Read their announcement below.


(Vancouver, BC)  – To paraphrase Shakespeare – ‘would a roast turkey by any other name taste so good?’ It does when it’s called ‘le dindon’ – the French name for our iconic celebratory bird.  With the Thanksgiving holiday just around the corner, people are starting to think about the annual groaning board of turkey with all the fixin’s.

Not everyone has the time, or the kitchen space, to prepare the full traditional feast. That’s where L’Epicerie Gourmande comes to the rescue. Located in the Granville Island Market, L’Epicerie is an authentic French rotisseur and gourmet shop – just like the ones along the Rue de Rivoli in Paris. Under the ownership of Chef David Izquierdo, a native of Marseilles and alumni of the kitchens at Provence Restaurants and Salade des Fruits, L’Epicerie specializes in succulent meats cooked on a Doregrill Neoflame Rotisserie imported from France.  The shop also features many other prepared-foods-to-go along with premium EVOO, balsamic vinegars and gourmet condiments.

L’Epicerie is offering a very special three-course prix fixe Thanksgiving Dinner-To-Go value-priced at $24.99 per person. If you want only the turkey main course, that is available for $14.99.

Roast turkeys

Roast turkeys

Thanksgiving Prix-Fixe Menu


Duck Confit Tartlet
Porcini Mushroom Custard,
Organic Mixed Greens with Raspberry Vinaigrette

Main Course
Rotisserie-Roasted Boneless Turkey Leg
Thyme Demi-Glace, Citrus Cranberry Sauce,
Truffled Mashed Potatoes,
Maple Butter Roasted Squash,
Autumn Vegetables

choose one
Mixed Berry Charlotte
White Chocolate Mango Mousse

L’Epicerie also is offering other seasonal entrees, side dishes, condiments and desserts – enough to satisfy the individual preferences of everyone around your dinner table. It will be posted in the next day or so to their Facebook page.

The prix-fixe Thanksgiving Menu and seasonal features are available from October 10th through 13th. It’s easy to order Thanksgiving-To-Go by calling 604-653-7317. 24 hours minimum advance notice is required.

When placing your order, state the day and time you wish to pick up your dinner. You’ll also be asked for a deposit – L’Epicerie Gourmande accepts Visa, Mastercard and debit cards. Then, on the appointed day and time, pop into L’Epicerie and take Thanksgiving home with you. The shop is open seven days a week from 9 a.m. to 7 p.m. Très simple, n’est-ce pas?

Contact Details

L’Epicerie Gourmande

Granville Island Public Market,
NE Corner

1689 Johnston Street
Vancouver, BC  Canada

Open 7 days a week:
9 a.m. – 7 p.m.
Phone: 604-653-7317
T: @LepicerieGourm 

Enjoy Turkey Dinner at Bistro Pastis for Thanksgiving

Unless you have a big family, cooking a whole turkey dinner will mean endless days of turkey sandwiches for work.  Why not go out for Thanksgiving dinner?  I’ve been doing it and enjoy being able to relax.  Here is the Thanksgiving meal by Bistro Pastis in Kitsilano.  I’m not sure if they have a Gamay for you to try with this meal, but I think it would be very nice.  Happy Thanksgiving.


Bistro Pastis has prepared an incredible Thanksgiving menu to be served on Sunday, October 13. Guests can give thanks over a three-course menu celebrating Fall bounty for $45.

Regular menu also available.

Reservations essential: 604-731-5020 / http://www.bistropastis.com/reservations/

Bistro Pastis Thanksgiving Menu

Spiced Butternut Squash Soup
Citrus Crème Fraîche

– or –

Crispy Duck Confit Salad
Golden Beets, Candied Walnuts Sherry Vinaigrette


Slow Roasted Turkey Breast, Pear and Onions Stuffed Leg
Potato Roesti, Brussels Sprout, Cranberry Sauce

– or –

Salmon Wellington
Mushroom Duxelles, Celeriac Purée, Béarnaise Sauce


Classic Pumpkin Pie
Maple Ice Cream

– or –

Vanilla and Raspberry Baked Alaska


Bistro Pastis
2153 W 4th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039

Turkey Dinner at Le Parisien this Sunday

Roast Turkey

Roast Turkey

If the thought of spending hours cooking Turkey dinner for Thanksgiving makes you want to lay down and sleep, why not let Le Parisien cook dinner for you?  They are serving Turkey dinner on Sunday.  Below is their announcement and menu!  Enjoy, gobble, gobble!


Thanksgiving at Le Parisien

This Sunday (October 7th), Le Parisien will be presenting a special 3-course prix fixe Thanksgiving dinner for only $35. Traditionalists will be happy to see classic dinde (turkey) on the menu along with Tarte au Citrouille (pumpkin pie). If turkey isn’t your thing, then there’s the very Parisian option of Crab Stuffed Sole and Lemon Soufflé Crepe. How do you choose? Either way you’ll gobble up this tasty menu created with Chef Tobias Grignon’s French flair.
Reservations are essential:  604-687-1418 .


Thanksgiving Menu

Crème Fraîche, Hazelnuts
– or –
Mixed Greens, Apple, Candied Walnuts,
Dried Cranberries, Champagne Vinaigrette

Sausage and Apple Stuffed Leg, Pomme Purée,
Roasted Carrots, Cranberry Sauce, Natural Jus
– or –
Mushrooms, Fingerling Potatoes, Tarragon Cream
Chantilly Cream
– or –
Fresh Berries
 Le Parisien
751 Denman St. Vancouver, BC V6G 2L6 | Tel:  (604) 687.1418


Canadian Thanksgiving – Have You Picked Your Wine?

Traditional Thanksgiving dinner courtesy of BenFranske

It’s very easy to get busy with work and family this time of the year.  And Thanksgiving comes knocking on the door early October for us Canadians.  While the BC and ON winemakers are busy harvesting their grapes and making new and exciting wines for our Thanksgiving 2012, let’s look at a few red and white wines that you may want to have with your roast turkey or ham this year.

Wine Pairings for Roast Turkey

Roast turkey can be quite rich in flavour, plus gravy adding extra flavour.  You need a wine that can stand up on it’s own and complement the roasted flavours. A lightly oaked Chardonnay is one choice, an aromatic Viognier, or if you prefer red, a juicy Merlot or a Pinot Noir. A few that I’ve tasted over the past year:

  • Spierhead Chardonnay

    Spierhead Winery Chardonnay 2010 (Canada). Here is another of BC’s newest wineries. Spierhead is located in South East Kelowna, near Tantalus. Their chardonnay is creamy with lots of vanilla and tropical fruit aromas and flavours.  Enjoy juicy fruit flavours in your mouth with medium acidity to keep it refreshing.

  • Mount Baker Vineyards Pinot Noir Estate 2009 (US$24). Light cherry colour in the glass. Violets, light spice and strawberry aromas.  Light body with raspberry, strawberry, and a hint of cedar and vanilla.  Low tannins and smooth on the palate. Nice.
  • M. Chapoutier Invitare, Condrieu, 2009 (France). Invitare is made from 100% Viognier. The Condrieu appellation where the grapes are from only produces wine from Viognier.  No red wines in Condrieu. 30% of this wine is aged in oak barrels.  The wine also goes through a malolactic fermentation (MLF) to give it more roundness.  Deep golden in the glass with a very fruity nose of oranges and honey. Round, medium body with cinnamon and orange flavours.  Medium minus acidity.  Round in the mouth, thanks to the MLF. A bit of spice on the finish.  An excellent wine, but drink it young, no longer than 3 years of aging potential.
  • Mission Hill Family Estate Perpetua 2008 (BC). This is 100% Chardonnay from a blend of 3 Chardonnay clones: 2 Dijon and 1 Loire. A portion of the wine is fermented in French oak and left sur lies for 10 months. Pale lemon with a green tint in the glass.  Flower and lemon on the nose. Medium body with vanilla, pineapple flavours.  Medium acidity. A very well balanced wine.  This is a chardonnay that everyone should try.
  • La Stella Allegretto 2008 (BC). This is 100% Merlot grown from their Stag vineyard in Osoyoos.  Deep purple in the glass.  Lots of raspberry, cherry and vanilla on the nose.  Full body with mocha, cherry and vanilla flavour, and a hint of raspberry.  Medium tannins with a long finish.

Wine Pairings for Roast Ham

Roast ham is also quite full flavoured.  It has some sweetness to it, and can have other flavours such as some smokiness, depending on how it’s prepared. Riesling is a nice pairing with ham; think Alsatian food.  I think a Pinot Noir would also be nice with ham.

  • Schloss Reinhartshausen Prinz VVN Preussen Rielsing Off-Dry 2009 (Germany). I really enjoyed this wine.  Light lemon colour in the glass. Light flowery nose.  Good acidity with lime flavour and streak of minerality.
  • Kim Crawford Small Parcel “The-Rise-and-Shine” Creek Central Otago Pinot Noir 2007 (New Zealand) ($34.99). Central Otago, is inland in the South Island.  The cooler climate allows these grapes have a long hang time and smaller berries, which gives a higher skin to pulp ratio, and more intense, riper, fruit flavours.  Medium purple in the glass with ripe purple fruit and vanilla aromas.  Ripe fruit, cassis, plums and vanilla on the palate.  Medium body and medium length.  Very nice.
  • Kalala Organic Estate Winery Riesling 2008 (BC). Medium lemon colour in the glass. Nice petrol and apple aromas. Dry with apple, lemon, petrol flavours and a bit of spice on the finish.
  • Vina Santa Rita Medalla Real Pinot Noir 2008 (Chile). Santa Rita is a premium producer from Chile.  I really enjoy their wines, and spent time visiting them in Chile. Their Medalla Real Pinot Noir is coloured light purple in the glass.  Ripe cassis aromas. Round mouth feel, light boded with an abundance of cassis flavour.  Low tannins.

I hope some of these suggestions help you make your Thanksgiving memorable. Cheers!

Thinking about Thanksgiving?

It’s time that the harvest is coming in. I keep hearing tweets from various wineries that the grape harvest is well underway.

This coming Monday is Thanksgiving here in Canada. And of course, I am thinking of what bottle of wine to serve with my roast turkey. For many people, turkey or chicken means to open up a bottle of chardonnay, likely oaked, to make it a bit fuller bodied to balance out the heaviness of the bird with gravy. You can’t argue with that, but there are also some red wines too. Before getting into a few reds you might want to serve, here are a few white wine suggestions:

Therapy Vineyards Chardonnay (Okanagan) (the ’07 vintage was pale lemon. Vanilla, apple, and butterscotch aromas. Butterscotch, lees, citrus, and orange peel flavours. Round mouthfeel.)
Vina Errazuriz Wild Ferment Chardonnay (Chile) (the ’07 vintage is 100% barrel fermented in French oak for 9-10 months. 1/3 of wine goes through malolactic fermentation to add some extra body and butteriness. Uses native yeasts so it is always a gamble. Full lemony colour. Lots of vanilla, caramel and tropical fruit on the nose. Very aromatic. Medium-full body, with tropical fruit and vanilla flavour. Has some acidity and slight spiciness to balance the creaminess. An excellent wine.)
Matua Judd Estate Chardonnay (New Zealand) (This is a top tier chardonnay from Matua. This ’04 vintage had melon, pear, sweet spices, butter, oak and vanilla aromas. It had a round mouthfeel, with some spice, oak and apple flavours, and a long finish.)
Meyer Family Vineyards Tribute Series Chardonnay 2008, Old Main Road Vineyard (Okanagan) (This vintage is medium lemony gold in colour. Medium intensity nose with citrus, tropical and dried fruit, butter, yeast, vanilla and butter aromas. It is dry with medium acidity and medium plus body. Flavours are citrus, dried fruit, pear, yeast, oak, vanilla and butter. It has a medium length with a green apple finish. Quite elegant.)

Other chardonnays you might want to consider would be from California.  They tend to be more full bodied due to the warmer climate.

Maybe you are curious about trying some red wine with your Thanksgiving turkey. There are a few options. I personally like a slightly chilled pinot noir. Pinot noir has good acidity to cut through the fat in the gravy, but is not so strong with oaky tannins, or too full bodied with fruit flavours that it completely overpowers your turkey dinner. Pinot noir can have aromas and flavours of raspberries, strawberries, violets and some spice. There are many more descriptors possible, but these ones are quite common. I think the summery fruit flavours would be a nice complement to the turkey. Although I haven’t tried it yet, I’m wondering if a Sangiovese which has similar characteristics could also work. Something for me to try. Here are a few pinot noir options for you:
Mt. Difficulty Pinot Noir (New Zealand)(The ’05 vintage was medium ruby in appearance, and had smoky and strawberry aromas. On the palate one enjoyed strawberry and black cherry flavours with some spiciness.)
Greata Ranch Reserve Pinot Noir (Okanagan) (Single vineyard. Medium cherry in the glass. Nice colour. Raspberry and vanilla aromas. Raspberry, vanilla and cherry flavours. Full of flavour. Sweet flavour from ripe fruit yet dry.)
Voss Estate Pinot Noir (New Zealand) (The ’02 vintage had a wonderful bouquet with hints of violets, cherry and candy. On the palate there was nice acidity and smooth tannins. Cherry and strawberry flavours.)

Also to finish off this blog, maybe you are thinking bubbles? In Australia, they swear that a sparkling shiraz nicely chilled is good with roast turkey. I’ve tried it before and it did work. The sparkling shiraz took on a bit of sweetness with being chilled down before being served.

Enjoy and have a Happy Thanksgiving!