Located in the heart of historic Gastown since 2010, L’Abattoir is situated in a refurbished 19th-century heritage ...
It's a recipe meant to impress and wow the palate. Roasted octopus, black garlic puree, ‘Nduja sofrito, and sourdough. Executive Chef Jasper Cruickshank at L'Abattoir joins Jennifer Palma on Global ...
Rinse Octopus first. Add all ingredients other than Octopus to a medium stock pot. Bring to a boil, then simmer on low to flavor the stock. In a deep half table or roast pan, add rinsed Octopus, whole ...
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