Chef and Carpenter build up to success THE WEST End’s Chef and Carpenter restaurant ‘represents the amalgamated expertise of four old restaurant pros, dishing out, in the best of French traditions, the food, wine and service that is near and dear to their hearts. In 1984, Jacques Buffet and Gilbert Bouvier arrived - at mutual states of exaspera- tion. at .wearing out shoe leather and table-side man- ner in the employ of other restaurant owners. -.So they crossed fingers, joined forces, and dove into the cross-currents and rip- tides of restaurant ownership — a plunge that most waiters think about, but few realize and even fewer realize with any success. But Buffet and Bouvier, more than just sounding like a’ Paris vaudeville act, had the credentials to make a solid go of it. Both have spent years bat- tling waiter wars in such renowned North Shore eateries as the Savoury and La Belle Sole and such highly regarded downtown venues as Le Gavroche and Mulvaney’s. EE " table | ~ by Timothy ~ Renshaw . «In May 1984, they lured chef, Thomas Duer away from the kitchens of Gastown’s Le Magasin. Along with waiter Garth Robinson, the trio, all former Savoury and Mulvaney’s alumni, moved into Bruno Born’s Chef and Carpenter Robson Street location. ‘TRIO REUNITES . They kept the name, though none of the four bases his reputation on wielding hammers, and slowly injected their separate personalities and gastronomic know-hows into the restaurant’s atmosphere and menu. The result is an intimate 45 seats of informal but at- tentive service and simple yet top quality continental French cuisine. At the Chef and Carpenter you will not be held in low esteem for ordering the wrong burgundy or upbraid- ed for mispronouncing bouillabaisse. You will in- stead be guided through French cuisine and French wine at whatever complexity suits your abilities by a staff with the wit and the experi- ence to realize that theirs is not the only restaurant in the world. Menu at the Chef and Carpenter sticks to the basics, never straying too far into complex sauce latitudes or overly ambitious selec- tion. Entree prices range from $10 to $15. EQUAL CHOICE Selection is an even six of one, half a dozen of the other split between seafood and red meat and fowl: Sole Aioli ($10.95) sauteed and served in mild garlic mayon- naise sauce to Scallops Mediterranee ($13.95) bath- ed in a subtle cream, leek, and vermouth sauce to Veal Kidney Madere ($9.95) grill- ed and accompanied with Madeira wine saute to Lamb a la Diable ($14.95) roasted See Partners: Page 58 THE ONLY GAME B Res. 987-8812 57 - Friday, December 13. 1985 - North Shore News M Buy one of the following entrees and your guest will I § receive any of the following entrees FREE with this § a ad. Fy e Seafood Casserole B; © Schnitzel Newburg * BBQ Beef Brochette ¢ Seafood Crepes (Complete with rice and vegetable} 7 davs a week from 4:30-8:30 p.m. This offer is good to Sunday Dec. 22 1301 Lonsdale, North Van. §§ Correction Notice In our Looking For Sav- ings Circular Sale dated Dec. 11-14, the remote control for the Panasonic VHS VCR pictured on page 9 is not as shown. All features are aS men- tioned in the copy. Also the knitting stand which appeared in copy only will not be available. We regret any incon- venience this may have caused our customers. 10 Course Chinese Feast for 10 IN TOWNE 10 GO THIS WILD OVER PHEASANT! . each evening from 5 p.m. join us for our-Pheasant Festival CAFFE BIBBERS 1184 Denman at Davie 654-5322 @ Valet Parking Reserve now for Christmas and New Years Dinner. CURRYS Chicken Curry Lamb Curry Vegetable Curry — green peas & homemade cheese — cauliflower & potatoes — black lentils (dal) SALAD Pickles mitd, hot Chutney {homemade sweet ketchup) Papardam mild, hot Raita yogurt cucumbers RICE PILAU Rice (plain) Pust Chapati Batoora Samosa’'s No reservations vegetable, necessary (Every Thurs., "Friday DESSERTS 3 kinds & Saturday only) / oS Xmas _Dinner Special 21 items only $599 4 p.m. to 9 p.m. EAT AS MUCH AS YOU CAN! Fully Licensed Bombay Sweets and Restaurant 6560 Main Street (at 49th) Vancouver 874-5722, 321-1414 Winter meton soup 4) Stir-fried lobster tails with black Dessert bean sauce plus | complimentary bottle of bubbly 130 Hi Tossed salad with shredded Lemon chicken BBQ duck (whole) afte Beef tenderloin with broccoli gaz House special chow mein Yang Chow fried rice chicken and BBQ duck meats Honey and garlic spareribs Diced pork with cashew nuts Wonderful Chinese Seafood Restaurant : 3555 E. Hastings yancomver Reservations 294- 1118- 9 10 a.m.-10 p.m. nos - Now Open Your Pizza Hut restaurant is brand new inside and we're !ooking better than ever. New tables. New chairs. New curtains. Just about everything inside your Pizza Hut restaurant has been changed — except for the great taste of Pizza Hut Pan Pizza and alt our other delectable menu items. Bring the whole family to your new Pizza Hut. See how we've changed. And how good we still are. 906 Marine Drive North Vancouver 985-8255