Chef Rob Feenie's Le Crocodile will open this month (2024)

In February, it was announced the acclaimed chef Rob Feenie would take over longtime French restaurant Le Crocodile.

Chef Michel Jacob — a mentor and longtime friend to Feenie — had decided to retire after 40 years in the industry. And he selected Feenie as his successor.

“It is time for a well-deserved retirement,” Jacob said at the time of the announcement. “I am so happy to have found a remarkable successor — my dear friend — who is like family to me and shares my passion for French cuisine. I know the next chapter of Le Crocodile will be just as incredible. I feel extremely grateful and content for the career I’ve enjoyed.”

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The restaurant was shuttered on April 30. And now, it’s time for that next chapter of Le Crocodile to begin.

Feenie’s Le Crocodile will open the doors to its first guests on Tuesday, June 25, with a menu that pays homage to the Vancouver chef’s “French-West Coast” culinary style.

“It has been an incredible journey taking the reins of Le Crocodile from my good friend and mentor Michel Jacob, who is now enjoying a well-deserved retirement,” Feenie said in a news release. “My goal has been to create a menu that blends classic French dishes with new, contemporary options that reflect our beautiful West Coast — from fresh ingredients to unique flavours that I love.”

Feenie is joined in the kitchen by an impressive team of culinary talents, including: Chef de cuisine Marc Marayag (previously of Bar Susu and Umu); consulting executive pastry chef Wendy Boys; and pastry chef Mark Pugsley. General manager Steve Edwards (previously of Homer Street Cafe, Ancora and Boulevard) and assistant general manager William Mulholland (previously of Acquafarina and Blue Water Cafe) will manage the front-of-house operations.

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Early menu highlights include a mix of classic French dishes, such as steak tartare and escargot de Bourgogne. Longtime Le Crocodile fans will find favourites returning in the form of the restaurant’s classic morel sauce paired with grilled veal tenderloin medallions, and a “legacy guest favourite,” the Dover sole.

Incorporating his fresh, West Coast influence, the menu will offer new dishes such as a Kobujime Hamachi with white soy, yuzu, chili, and celery ice, and a Seafood Medley that includes lobster, Hokkaido scallops, and prawns in a tomato saffron broth.

Award-winning wine director Jill Spoor will return to the new Le Crocodile, curating a list of wines said to be “rooted in France” with the help of Edwards.

The revamped restaurant has also received a new look, offering “Provence-style elegance” in the 80-seat space. Le Crocodile by Rob Feenie will also include a 24-seat patio.

“Everything has come full circle. I first stepped inside Le Crocodile at the age of 23, not knowing if cooking was my future. Now I’ll be stepping inside the restaurant as its co-owner and executive chef,” Feenie said. “I am excited to work with such an accomplished team and once again prepare my favourite dishes with a team that is passionate about fine dining.

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“I know our guests will love the room and the experience we have created for them.”

Aharris@postmedia.com

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