In the gem-sized dining room of St. Lawrence in Vancouver, amid the antique paintings and sconces and picture frame molding on the royal blue walls, guests are greeted with a “bonsoir."
The One-MICHELIN-Star spot is a tribute to the culture and cuisine of Quebec and Chef/Owner Jean-Christophe Poirier’s heritage and experience cooking in the province. The restaurant’s vibe, according to Director of Operations Danielle McAlpine, is “grandma’s cottage charm.”
“French music plays, drinks land, courses arrive and the ambiance of the room and nostalgia of the flavors settle in,” she says.
The winner of this year’s MICHELIN Guide Vancouver Service Award, the staff at St. Lawrence is key to creating that fantasy.
For all the exquisite cooking happening in view of everyone in the open kitchen, Québécois cooking is known for being rustic, so the dining room is made to feel warm and inviting.
“We have always attempted to operate in the ‘sweet spot’ between relaxed, effortless and deeply intentional coordinated service,” McAlpine says. “All are welcome as they are, no dress code or expectation.”
Beyond the training required to effortlessly explain a four-course prix fixe menu, the eight members of the service team are all instructed to be who they are and make a guest’s day.
“What we cultivate is a team of people working in their chosen vocation. When someone truly enjoys what they do it can be felt,” McAlpine said.
“The highest compliment is a guest asking them, ‘Are you the owner?’” she adds.
Such an intimate and nostalgic evening can be particularly moving for guests. McAlpine remembers an elderly man with a tear in his eye who had been served a tarte au sucre that reminded him of his grandmother.
“To me these moments are our greatest successes, to share in and facilitate these tender moments for others.”
Hero image: The staff at St. Lawrence
Thumb image: Staff Bulletin Board
