Those missing the Whistler Village breakfast staple Elements won't have to wait much longer for its spiritual successor.
Lorette Brasserie, a new venture from local restaurateurs Jay and James Paré, is set to open in the former Elements space on April 26.
"Open daily from 9 a.m. to 1 p.m. for breakfast and weekend brunch and dinner from 5 p.m. to late, Lorette is the newest project for the Paré Restaurant Group that owns and operates Whistler landmarks Quattro and Caramba," reads a release. "It also represents the culmination of a long-simmering project close to the hearts of co-owners Jay Paré and his nephew James Paré, who named the intimate, 90-seat brasserie in honour of Jay’s mother (James’ grandmother), as well as James’ mother."
The Lorette breakfast and brunch menu includes highlights such as a Waffle du Jour, Croque Madame (toasted sourdough, country ham, gruyere, Dijon bechamel, fried free range egg), Eggs & Avocado (smashed avocado, goat cheese, scrambled eggs, toasted sourdough, potato tartlet), Brioche French Toast (caramelized pineapple, lemon curd, candied nuts) and four Eggs Benedicts (Classic Country Ham, Buttermilk Fried Chicken, Creamy Champignon, Salmon Rillette ‘Royale’), among others.
By night, the space transforms into a cosy environment suitable for friends and family alike.
The evening menu includes appetizers such as Creton (Quebec country pâté, pear); Ahi Tuna Tartare (smoked tuna mayo, duck fat tater tot); Oeufs Mimosa (deviled eggs, chicken crackling); and Huîtres (East & West coast assortment, accompaniments).
Main courses include (but are by no means limited to) Endive & Fuji Apples (bleu d’Élizabeth, herbs, walnut vinaigrette); Beef Tartare & Bone Marrow (black garlic, lavash, cured egg yolk); Laitue (Bibb lettuce, lardons, Gribiche dressing, sourdough crumble); Onion Tarte Tatin (foie gras torchon, Oka cheese, veal jus); and Salmon Rillettes (cured salmon, crostini, Gribiche).
Lorette's executive chef Shane Sluchinski brings a background steeped in both French and Québécois traditions to his latest role, the release said.
“The food at Lorette evokes a deep sense of nostalgia in me,” Sluchinski said in the release. “It’s the kind of hearty, home-spun cuisine I was raised on. Some of my fondest food memories are of spending time with my grand-mere and sharing in her passion for providing sustenance and comfort through cooking, so I’m excited to pay homage to her and the classic recipes and traditions for which French and French-Canadian fare is so beloved.”
Find more info here, and check back with Pique in the weeks to come for more on Lorette's grand opening.
