Vancouver Magazine

This modern French-influenced menu (as rich in confit and foie gras as it is in seafood) is ambitious, but chef Eric Vernice is bringing it. A founding member of the Whistler Slow Food Convivium, he’s all about the best ingredients—house-made charcuterie, Fraser Valley lamb and rabbit, dry-aged Alberta beef—and sophisticated accompaniments (like violet mustard for your steak). And his Saturday cooking classes draw raves from corporate groups and tourists delighted to take a taste of Whistler home via chef’s recipes.