Fraiche offers one of West Vancouver’s ultimate dining experiences while overlooking breathtaking panoramic view of downtown Vancouver, Lion’s Gate Bridge, Port Metro Vancouver, etc. It is undoubtedly one of Vancouver’s most romantic restaurant with a killer view, for sure to seduce even the most hard to please guests. It is no wonder that Fraiche recently won gold at the Vancouver Magazine Restaurant Awards as Best North Shore 2012. Executive Chef, Jefferson Alvarez (whom you may remember from DiVino Wine Bar on Commerical Drive) offers delicious West Coast inspired menu with a global flare and unique flavours. The chef’s selection of ingredients and techniques has much to do with his travels and inspirations from his creative mind.

The Menu Degustation: Adventurous  125 pp | Conservative 95 pp | I suggest wine pairings +50

 

Over the summer, the restaurant offered a series of Fraiche Wednesday Wine Series events and we were fortunate to be invited to participate in their Okanagan Crush Pad evening. Thanks to Miss604 we were delighted to indulge with Haywire’s Master Winemaker Michael Bartier while he discuss the wines pairings. Each course was matched up with a wine from Haywire Winery and Bartier Scholefield Wineries (part of Okanagan Crush Pad). 95 pp (tax and gratuity not included)

 

Haywire Switchback Pinot Gris was served during the reception. A light and with stony and peachy aromas, slightly citrus on palate, with a creamy finish.

 

Before the dining event started, hors d’œuvre were served: Serrano ham with apple, Elk Tartare, Short Ribs Tart, Spot Prawns and Cherry tomatoes, etc. Bite sized and full of flavours. My favourite was the Elk Tartare: it was not gamey and super tender.

 

Burrata Salad: Heirloom tomatoes. Fresh! A refreshing and appetizing starter served with fresh cheese and seasoned with herbs. The colors of the tomatoes were beautiful. Paired with Bartier Bros. “the Cowboy” 2010.

 

Duck Liver Parfait with amarena cherries. A delightfully smooth foie gras goes well with the acidity of the cherries and diced apples. The acidity breaks up the fat of the liver nicely. Paired with Bartuer-Scholefield Rose Table Wine 2010.

 

Bison Carpaccio with quail egg and horseradish cream. A lightly seasoned and thinly sliced bison is tender and not gamey. The horseradish cream initially I would’ve thought to pack a punch but was rather airy and complimented well with the quail egg. The bitterness of the arugula salad helps to reduce the heaviness (however we thought it was a little too much as it buried the meat underneath). Paired with Haywire Pinot Noir 2010

 

 

Peppercorn Flat Iron Steak glazed with madagascar peppercorn sauce. This relatively unknown cut has started to take restaurants by the storm. A relatively tender cut of meat from the shoulder of the cow with a deep, rich flavour which makes it perfect on its own. The intense flavour matched with a heat from the peppercorn is delicious. (Too bad my piece was slightly over cooked) Served with asparagus, fingering potatoes and carrots. Paired with Bartier Scholefield Red Table Wine 2008.

 

Sticky Toffee Pudding: My favourite of the night! The warmth from the cake to the melting toffee and flavoured butter is sinful. Oh mon dieu! I have to come back here again for more! Paired with Blandy’s ‘Duke of Clarence’ Madeira.

 

Although the drive is slight out of the way, but where else can you enjoy such a beautiful view of Vancouver’s skyline?

 

 

 

 

 

 

 

 

2240 Chippendale Road West Vancouver, BC V7S 3J5
(604) 925-7595

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