For tickets, please call the restaurant at 604-642-2900.
On Thursday, May 30, Boulevard Executive General Manager and Wine Director JP Potters will launch Boulevard’s ongoing ‘La Paulée’-styled dinner series by hosting a dinner showcasing classics from France's Burgundy and Northern Rhône regions. Styled in the fashion of a traditional ‘La Paulée de Meursault’ celebration that originated in Burgundy, Boulevard’s ‘La Paulée’ events invite guests to bring their own bottle of rare, limited-edition or library wine and break bread with fellow wine lovers while enjoying a regionally themed, multi-course dinner courtesy of Chefs Chen and Ma.
BOULEVARD KITCHEN & OYSTER BAR LA PAULÉE DINNER MENU
Pâté en Croûte
duck, venison, pistachio, preserved quince
Chilled BC Spot Prawns
white asparagus velouté with prawn essence, lemon balm emulsion, crispy head
Poultry Roulade of Thiessen Farm Quail
Tiroler bacon, foie gras, radish, savoury fava bean purée
Beef Short Rib ‘Bourguignon’
classic garnish, morels, petite pois, pomme purée
Délice de Bourgogne
almond lavash, fig jam
Bon Bon Service