French Cuisine in Vancouver: The Stable House / by Jenn Chan

The Stable House

 

Ahhh the leafy, tree lined streets of Fairview. I've long been a fan of the decadent, posh suburbia right across the bridge for where I'm nestled comfortably in the Downtown core. As soon as you cross the Granville Street bridge and pass the shops and restaurants that dot the road you are transported into a world of mansions and old growth Maples and Pines. Take a left or a right off of Granville before the mansions start and the apartments and heritages homes and condos peer out from behind an envelope of leafy green trees that blot out the sky. The air is fresh, the people friendly and the restaurants, oh the restaurants, are special. 

 

You may have passed by the Stable House Bistro before and not even noticed. Unassuming. I like my wine to be unassuming, inoffensive, I like my women to be unassuming, unpretentious, and I like my restaurants to be neighbourhood secrets. The owners originally started the Stable House as a wine club for their friends, but, after Chef James got his hands on the menu, word got out.

 

 

The Stable House
The Stable House

 

Charcuterie boards are unmistakably French. Pair them with a nice sparkling wine, or if you're at the Stable House actual champagne from the champagne region of France, take a bite of cheese, have a swallow of the champagne and let it melt the cheese in your mouth. Let the salty, cured meats zap your tastebuds before you bathe them again in cheesy, sparkling goodness. And repeat ad nauseum.

 

Before our board arrived we, as we often do, decided to test the Stable House's offering on the patent pending Jenn Chan Photography Caesar Meter. I ordered mine as they make it and JC ordered hers mild. I found mine to be tangy, spicy and very flavourful. JC loved hers as well and said she gave it a 9 on the JCP Caesar Meter, and I liked mine similarity; 9's around! Solid score Stable House crew!

 

The board arrived laden with a house made terrine of juniper scented pork; absolutely amazing! Also along for the ride was a delightful chicken liver paté and pickled plums. A unique and entertaining assortment and it all soon disappeared. It was paired masterfully by our server Matthew with  a full bodied Chianti from the Carpineto winery in Italy. 

 

 

Caesars
 Housemade Characuterie - Juniper Scented Pork Terrine and Chicken Liver Pate with pickled plums & aioli

Housemade Characuterie - Juniper Scented Pork Terrine and Chicken Liver Pate with pickled plums & aioli

Housemade Characuterie
 2014 Domaine Bott-Geyl Gentil d'Alsace, Alsace France

2014 Domaine Bott-Geyl Gentil d'Alsace, Alsace France

 

After the board our second course came, a refreshing watermelon and radish salad with shaved fennel. It was a nice light palate cleanser and again paired perfectly with Alsace from the Domaine Bott Geyl winery in Alsace, France.  Pampering at its finest, a talented sommelier can be such an incredible addition to a meal. Matthew informed us gleefully he was heading to France the next week to undertake further wine study. Wine study in France I thought, tough job. 

 

 

 Local Watermelon Radish Salad - Shaved fennel, compressed fennel stem, micro peppercress, crushed almond and balsamic cream

Local Watermelon Radish Salad - Shaved fennel, compressed fennel stem, micro peppercress, crushed almond and balsamic cream

Local Watermelon Radish Salad
 2013 Chianti Classico

2013 Chianti Classico

 

I ordered the Confit Chicken Thighs. Chicken cooked in a duck fat reduction. Yes, it is as good an idea as it sounds. Served with local baby carrots, roasted potatoes and English snap peas it was the best chicken I have eaten in 2016 and I laboured to think of a better piece of poultry in my lifetime. Simply delicious! JC order a seared Newport Steak with a barley and black trumpet risotto and pickled enoki mushrooms. I thought they had spilled dish soap on it until I was informed politely that it was Grana Padano foam. Good save guys. Regardless the dish soap, for whatever reason, tasted great and the risotto was light and flavourful. The steak came out the perfect pink and the meat was tender and delicious! Both entrées were outstanding and both worth a visit on their own.

 

 

 Maple Hill Farms Confit Chicken Thighs - Roasted new potatoes, glazed local baby carrots, english peas, snow peas & wasabi pea dust

Maple Hill Farms Confit Chicken Thighs - Roasted new potatoes, glazed local baby carrots, english peas, snow peas & wasabi pea dust

Maple Hill Farms Confit Chicken Thighs
 Kettle Ridge Farms Seared Newport Steak - barley & black trumpet risotto, pickled enoki mushrooms, gran padano foam, and black garlic coulis

Kettle Ridge Farms Seared Newport Steak - barley & black trumpet risotto, pickled enoki mushrooms, gran padano foam, and black garlic coulis

 


Dessert was an adventure all on its own! Anytime meringue is involved I am there. It reminds me of my dear granny who would make the most light, airy meringue in the world. Or so I thought. We were presented with a plate of lemon custard, chantilly cream, raspberry coulis, meringue and fresh, local raspberries. We couldn't pinpoint our favourite item, but both have the platter a 9/10. Heady scores if you're fans of our blog!

 

 

 Lemon Custard - chantilly cream, raspberry coulis, hazelnut praline, merangue and BC raspberries

Lemon Custard - chantilly cream, raspberry coulis, hazelnut praline, merangue and BC raspberries

Lemon Custard

 

Looking back the Stable House is a must! Pleasant staff, an incredible wine selection and an eclectic ambience. Head over there and tell them JCP sent you and get yourself the Chef's choice and let them pick your courses and sit back and relax. Cheers!

 

 

 
Words: Scott Allan
Photos: Jenn Chan