Who invented chicken liver and sea urchin dip with bread? 🍞

Absolutely mind-blowing! 😍 🏘️ The Mackenzie Room 💭 Surprisingly, it’s a French bistro 🇫🇷 I’d never heard of before, tucked away on a street in Chinatown! Make sure to book ahead—I’d actually tried to go twice before but it was fully booked. Luckily, I snagged a table at 8 PM the other night after work! 🕗 They seem to only offer a tasting menu (I’m not sure, since the server 💁 only presented us with that option…). 🦑 Chicken Of the Sea I came here JUST for this!! (It’s an à la carte dish, by the way! 🫶🏻) The combination of chicken liver pâté and sea urchin dip, paired with hazelnuts and fruit jam, is rich yet not overwhelming. The squid ink bread 🍞 is the star—it’s similar to the famous bread at Annalena, crispy and perfectly toasted. Take a bite with a bit of everything, and… WOW. It didn’t disappoint—in fact, my friend and I both agreed we needed an extra serving of bread! 😋 🥖 Amuse Bouche 🥬 Gailan Fieri 🐂 Shiitake Happens A small appetizer, salad, and beef tartare. Solid, but nothing extraordinary. 🐟 Spring Break 🥩 Corned To Be Wild The mains were pan-seared salmon and lamb chops, but since I don’t eat lamb, I swapped it for steak—and it was a delightful surprise! The beef was shredded, almost like Sichuan-style cured beef, and the horseradish mustard sauce cut through the richness perfectly! 🤤 🍫 Chocolate Nemesis According to the server, this dessert uses a recipe from a famous French patisserie. It’s essentially an ultra-rich chocolate mousse, somewhere between raw chocolate and a thick, fudgy texture—so indulgent! 😆 #VancouverFoodie #VancouverEats #VancouverRestaurants #HiddenGems #FoodPhotography #FrenchCuisine #MustTry