- Chef Eric Vernice prepares Modern European Cuisine with passion and flair. Food lovers will delight in a changing seasonal menu that showcases regional delicacies such as freshly caught Queen Charlotte Island Sable Fish, Cowichan Bay pasture-raised duck, and world-famous Dungeness crab. The Pemberton Valley, just 30 kilometers north of Whistler, is a source of abundant fresh produce during the summer and extensive use is made of organic produce from local growers. Après is a founding member of the Whistler Slow Food Convivium, an international organization established as a response to the standardizing effects of fast food. They subscribe to artisanal food production, small scale agriculture, and sustainable approaches to fishing and farming.
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