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Dine Out Pricing Continues ... Really!

May 06 to Aug 31 - Dine Out Pricing Continues ... Really!

You asked and we answered ... to celebrate Daniel Boulud's many recent awards and to thank our clientele, DINE OUT pricing continues all summer long. Read on »

Dine Out in Style for $58 at Lumi?re

Jun 01 to Aug 30 - Dine Out in Style for $58 at Lumière

A special invitation to celebrate summer and really dine out in style. Three-course, prix fixe menu offered for $58 all summer long Read on »

Cooking Class with Lumi?re Chef Dale Mackay

Jun 28 - Cooking Class with Lumière Chef Dale Mackay

Share a kitchen and dinner with a world-class Chef. Book now, classes fill quickly. Limit: 8 students, 30 companions Read on »

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Culinary Recipes

Moules Poulette

Steamed Mussels with White Wine-Garlic Sauce and Toasted Baguette

Moules Poulet - Steamed Mussels with White Wine-Garlic Sauce and Toasted BaguetteServes 4-6

(icon-pdf download recipe)


6 lbs. fresh mussels


Inspect the mussels: discard any that are cracked or open and will not close with a tap on the counter. Place mussels in a container and cover with cold water for 20 minutes, allowing them to filter out any sand. Lift the mussels from water, leaving the sand behind. Remove the beards (the fibrous threads in-between the shell) from the mussels by grasping with a dry towel and pulling towards the hinge end. Scrub the shells with a brush, rinse in cold water.


Moules Poulette

  • 3/4 cup dry white wine (preferably Sauvignon Blanc)
  • 3/4 cup heavy cream
  • 1 shallot, peeled and sliced
  • ¾ T cracked black pepper
  • 1 small leek, white and light green part only, sliced thin, rinsed
  • 1 stalk celery, sliced thin
  • ½ bunch chives cut into ½ inch batons

In large heavy bottomed pot over high heat, bring the white wine, cream, shallot and pepper to a boil. Add the leeks and celery and simmer for five minutes. Add the mussels, toss once, cover, and simmer until all of the mussels have opened. Toss in the chives and serve immediately.


Toasted Baguette

  • 1 French baguette
  • 4 tablespoons (1/2 stick) butter, softened
  • 1/2 bunch parsley, chopped
  • 1 garlic clove, minced fine
  • 1 teaspoon salt
  • Pinch cracked white pepper

Pre-heat oven to 375˚F. Puree the butter with the parsley, garlic, salt and pepper in a food processor. Cut the bread into 1” thick slices, smear one side with a layer of the butter. Lie the bread butter side up onto a baking sheet, and toast in the oven until crispy. Serve with the moules poulette.



Best Bistro in Vancouver. db Bistro Moderne Vancouver offers a contemporary French menu with Alsace and West Coast influences that bring us in for tantalizing dishes such as Tarte Flambée, Escargots & Chicken Oyster Fricassee, Pheasant Tortellini, and the Original db Burger. An impressive interior is offered, where elegance and modernity combine to provide a comfortable setting in which to dine. Hardwood floors, mirrored walls, leather chairs and benches and a funky lighting scheme that evokes 1970s chic. The ceilings are low-slung, creating an intimate vibe and encouraging muted conversations. The restaurant is open for lunch, dinner, and weekend brunch.