Lorette Brasserie, the new Whistler restaurant, brings a touch of time-honoured French and Québécois culture when it opens in the North Village at 102B-4359 Main Street in the Summit Lodge Boutique Hotel on Saturday, April 26.
It will open daily from 9 am to 1 pm for breakfast and weekend brunch and dinner from 5 pm to late. Lorette is the newest project for the Paré Restaurant Group (PRG), which owns and operates Whistler landmarks Quattro and Caramba. It also represents the culmination of a long-simmering project close to the hearts of Co-Owners Jay Paré and his nephew James Paré, who named the intimate, 90-seat brasserie in honour of Jay’s mother (James’ grandmother), as well as James’ mother.
The Lorette breakfast and brunch menu — available daily from 9 a.m. to noon at Caramba (#12-4314 Main Street) prior to the brasserie’s official opening — includes highlights such as a Waffle du Jour, Croque Madame (toasted sourdough, country ham, gruyere, Dijon bechamel, fried free range egg), Eggs & Avocado (smashed avocado, goat cheese, scrambled eggs, toasted sourdough, potato tartlet), Brioche French Toast (caramelized pineapple, lemon curd, candied nuts) and four Eggs Benedicts (Classic Country Ham, Buttermilk Fried Chicken, Creamy Champignon, Salmon Rillette ‘Royale’), among others.
By night, Lorette turns the lights down low and sets the stage for cozy gatherings with friends and family thanks to a menu that includes:
HORS D’OEUVRES
Creton (Quebec country pâté, pear);
Ahi Tuna Tartare (smoked tuna mayo, duck fat tater tot);
Oeufs Mimosa (deviled eggs, chicken crackling);
Huîtres (East & West coast assortment, accompaniments).
ENTRÉES ET PLATS PRINCIPAUX
Endive & Fuji Apples (bleu d’Élizabeth, herbs, walnut vinaigrette);
Beef Tartare & Bone Marrow (black garlic, lavash, cured egg yolk);
Laitue (Bibb lettuce, lardons, Gribiche dressing, sourdough crumble);
Onion Tarte Tatin (foie gras torchon, Oka cheese, veal jus);
Salmon Rillettes (cured salmon, crostini, Gribiche);
Poached Asparagus à la Flamande (boiled egg, beurre noisette, breadcrumbs);
Albacore Tuna Crudo (grapefruit, celery, chili pine nut vinaigrette);
Lobster Vol-au-Vent (sweetbreads, lobster cream);
Steak au Poivre (10oz certified Angus beef striploin, optional add Hiro Wagyu A5 striploin);
Coquille St. Jacques (scallops, morels, Comté, pomme purée);
Beef Cheek Bourguignon (champignons, Pemberton carrots, cipollini onion);
Artichoke Barigoule (Parisian gnocchi, baby gem, fermented garlic & St-Germain butter);
Suckling Pig Tourtière (suckling pig, confit duck, grandma’s ketchup, optional add pan-seared foie gras);
Smoked Wild Halibut (braised leeks, lentils du puy, yuzu caviar butter);
Yarrow Meadows Duck Leg Confit (smoked sausage & white bean cassoulet, sherry spring onions).
Lorette’s kitchen is helmed by Shane Sluchinski, who brings a background steeped in both French and Québécois traditions to his latest role of Executive Chef.
“The food at Lorette evokes a deep sense of nostalgia in me,” says Sluchinski. “It’s the kind of hearty, home-spun cuisine I was raised on. Some of my fondest food memories are of spending time with my grand-mere and sharing in her passion for providing sustenance and comfort through cooking, so I’m excited to pay homage to her and the classic recipes and traditions for which French and French-Canadian fare is so beloved.”
The front-of-house team will be led by Director of Operations Brad Bilick, whose hospitality career began as a server in his hometown of Windsor, ON before bolstering his leadership skills with prominent roles at restaurants and hotel properties in Calgary, Chicago, Boston and Vancouver and moving to Whistler to join the PRG family as General Manager of Caramba and Quattro in 2020.
“From the kitchen to the bar team to the servers, we’ve assembled a talented team that is truly excited to celebrate the quintessential aspects of French and Québécois cuisine, set a new standard of service and provide unforgettable dining experiences for locals and visitors alike,” says Bilick.
At the bar, the Lorette team has assembled a wine list that champions Old and New World varietals from acclaimed vineyards in France as well as ones located in BC’s backyard and built a focused list of cocktails that includes the signature ‘Frozen Vesper’ (Citadelle Jardin d’Ete, Grey Goose, Lillet blanc, lemon caviar), Sazeracs on tap (Courvoisier VSOP, Lot 40, anise fennel demerara, Peychaud’s bitters, Absinthe spritz, lemon) and signature libations such as the ‘Montreal Margarita’ (Altos Plata tequila, china china, lemon lime, sea buckthorn cordial), and ‘Lorette Fizz’ (Citadelle Jardin d’Ete, Lillet Blanc, Lime, honey’d riesling, elderflower orange blossom foam), as well as local craft and import beer by the bottle and can.
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