"One of the surprise omissions in Vancouver’s guide was L’Abattoir, a staple for French-influenced West Coast cuisine in the city for over a decade. When director of operations Chad Clark called Michelin for feedback, he was told that the restaurant was left out thanks to an overcooked scallop. “Chef had a ‘come to Jesus’ moment when we found out that the Guide was coming to town,” Clark says. “The fact that we didn’t get a star in year one further galvanized his passion for teaching our team to understand a truly consistent commitment to the world-class execution of our culinary program.”" - Nikki Bayley
