Tableau Bar Bistro is pleased to announce the appointment of Chef de Cuisine Catherine Stewart, alongside the release of her three-course set dinner menu for New Year’s Eve.

Born in Vancouver, BC, Catherine began her culinary career under renowned chef Alain Rayé at West Vancouver’s La Régalade in 2004. Three years later, her passion led her to Europe, where she spent nearly a decade working her way up the line at prominent Michelin-star restaurants La Pyramide in Vivienne, France and La Cuisine de Joël Robuchon in London. From there, Catherine took over the kitchens of Château La Lagune, one of the fourteen 3e Grand Cru Classé (Third Growth Bordeaux) wineries of France.

Stewart also co-owned a pâtisserie in La Brède, France, called Pâtisserie d’Autrefois and worked as a highly-sought-after private chef and consultant, all before returning to Vancouver this year.

“All seasons are special and evoke different memories that celebrate a variety of ingredients,” says Stewart. “From Périgord truffles in the winter that remind me of Christmas, to the first, beautiful, warm tomatoes in the summer, to Cèpe mushrooms in autumn reminding me that summer is indeed over.”

With a wealth of classic French culinary techniques and a thoroughly modern philosophy, Catherine is keen to bring her contemporary touch to Tableau’s re-vamped lunch and dinner menus, set to launch in February 2019.

For those looking to experience Catherine’s distinctive culinary talents before then, Tableau will present Stewart’s first three-course set dinner menu on New Year’s Eve, complete with suggested wine pairings and a complimentary glass of bubbles.

Entrées
Salade de Homard
Nova Scotia lobster salad with winter vegetables
Marie-Pierre Manciat “Les Morrizotte”, Mâcon 2015
Or
Pâté en Croute
paté en croute with foie gras and Périgord black truffle
Charton et Trébuchet, “Bourgogne” 2015

Plats Principaux
Tournedos Rossini
beef tenderloin dish with pan-seared foie gras, fingerling potato purée, wild mushrooms & root vegetables
Château Fourcas-Duprée, Bordeaux 2006
Or
Morue Noire Rôtie
roasted sablefish, confit leeks, ginger and fingerling potato purée
Les Halos De Jupiter, Châteauneuf-du-Pape 2011

Dessert
Vacherin aux Fruits Exotiques
caramelized meringues, Chantilly cream, mango pineapple and passionfruit
Moulin Touchais, Coteaux-du-Layon Grand Cru 1985
Or
Gâteau Succès
almond & hazelnut macaron, praline cream and milk chocolate ice cream
Château de Montifaud, Vieux Pineau des Charentes

Stewart’s New Year’s Eve set dinner menu is $100 per person, with options of customized wine pairings available at an additional cost. Tableau’s regular à la carte menu will also be available from 5:30 pm to 9 pm that evening.

For reservations, please call (604) 639-8692 or book online at OpenTable.ca.