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Victoria – YYJ

The first restaurant by Fol Epi artisan bakery founder Clif Leir filters French cuisine through a Vancouver Island Slow Food ethic. Chef Sam Harris and in-house butcher Paul van Trigt team up on an organic lamb tartare laced with tart Meyer lemon and crunchy lamb-fat-fried croutons. The breadbasket, stocked with house-milled red fife baguette and sliced rye, circles back on multiple occasions, like when you scoop up that crispy-topped brandade of potato and smoked sablefish.

732 Yates St. V8W 1L4 | (778) 265-6312