The Market by Jean Georges offers a sophisticated dining experience in downtown Vancouver on Alberni Street off Robson. The name Jean Georges alone melts my heart. I last wrote about them about the décor and their tantalizing seafood, dessert and bar experience… Finally now I get to Fall in love with their fall menu
I’ve been meaning to dine here since they first launched their Fall Menu. I simply couldn’t come here without her! What caught my attention to begin it all was the Butternut Squash Soup and the delicious pictures posted on The Market’s Facebook Page
Butternut Squash Soup: Butternut Squash, Tofu Cream, Ginger and Pumpkin Seeds
This soup is rich with pureed butternut squash and tofu cream adds density. One bite and you immediately notice the intensity of the intricate complexities of this soup. There is oomph due to the ginger but it definitely does not overpower the butternut squash. Roasted pumpkin seeds gives a fragrantly intense nutty taste. One of the best butternut squash soups… So i wondered when Market suggested we ask Chef de Cuisine Karen Gina question?
What makes your butternut squash soup stand amongst the competitors?
Hi Nancy, Thank you for the question. The 3 main components of the dish are butternut squash, ginger and lime and we don’t use any artificial stock. The flavours are not diluted in any way.
While waiting, I overheard the neighboring table being served truffle fries! My eyes glisten every time I hear “truffle”… My apologizes, where was I? I simply had to sample some! Apparently this isn’t on the menu at all; however, it is available upon request! Regular fries is $6, added truffle +$5. (Let me explain more later…)
Black Truffle with Fontina Cheese: The savory aroma of pungent musk, nutty, and woodsy all blended wonderfully well into the air. If the smell alone was intoxicating; biting into it was more magical. Fontina cheese, although also intense in flavour and sharp is not forgotten. You simply have to try it yourself.
To continue with our dinner experience, next came the mains and truffle fries.
Oh my heart! I didn’t know that fries could taste so delicious! Also served alongside were regular fries. Our server wanted us to savour both kinds… Hate to say but they simply pale in comparison. By the end of our meal, we were so overly satisfied that we continued picking at it.
Sablefish $30: Aromatic black beans, avocado and scallions. My favorite sablefish was seasoned and seared perfectly. The fish was swimmingly fresh, juicy and flakey! Black beans, avocados, scallions and some carrots added hearty warmth while the what appears to be a pesto vinaigrette type dressing maintained acidity and refreshment.
Sautéed Nova Scotia Lobster $42: Butter Cabbage, Green Chili Scallion and Ginger This is not your average steamed in shell, boring butter dipped lobster! Initially we expected to get our hands dirty but this simply is not the case. Sauteed and lightly battered sealed in the lobster goodness! Lobster was so incredibly fresh that it was elastic, tender, and distinctively sweet. Green chili scallion and ginger gave it a fusion flare over a bed of cooked Chinese cabbage!
Onto the dessert menu…
they brought back their infamous cheesecake! Oh, how I heart thee! I often came back just for the smooth creamy velvety cake served with seasonal fruits – sometimes strawberries, fig, quince, etc. One of the best cheesecake in Vancouver! Unfortunately we utterly satiated. There was zero room for dessert. I will have to make several trips back…
Recommended to us was Warm Chocolate Cake from my previous post: A classic chocolate molten lava cake for your die-hard coco fans. Please order your own, this is not sharable (or you won’t want to share because it is simply irresistible). This is a rich centered dessert but it does not come off too sweet as the cake itself is still light in texture. Pair with vanilla bean ice cream!
Chestnut Baked Alaska – I was intrigued what this was. Apparently it is Brandy flambé, chestnut ice-cream with chocolate sauce and meringue… I must try this next time!
At the end of the night, we were happily satiated, utterly satisfied, and incredibly well attended.
Also notable Fall Menu dishes
- Caramelized Beef Tenderloin, Brussels Sprouts, Pecans and Mustard
- Frisee and Crispy Lardon Salad, Mustard Vinaigrette
- Salmon and Oyster Tartare, Horseradish, and Lemon
- Tuna Tartare, Avocado, Spicy Radish, Ginger Dressing
- Chef / Owner Jean-Georges Vongerichten
- Chef de Cuisine – Karen Gin
- Executive Chef – Wayne Harris
- Fine Dining
- Euro-Fusion Cuisine
- Sustainable Ocean Wise Seafood
- Brunch, Lunch, Dinner, Late Night Drinks, Bar
- Seasonal Menu
- Shangri-La Hotel
Market by Jean-Georges Vancouver
Cuisine: Canadian, Cocktail Bar, Seafood
Shangri-La Hotel Vancouver
1115 Alberni St, Vancouver, BC V6E 0A8