I had the rabbit terrine to start, which was meaty and piquant. Most terrines are forcemeat loaves formed from liver, and I am not the biggest fan of the textures created through processed organs. This terrine was not at all gelatinous, and the delicate flavour of the rabbit was accented with shallot and pepper. I really enjoy rabbit, and whenever I eat it I wonder why it isn't more common. Farmers spend thousands of dollars and use hundreds of acres to raise pigs and cattle while rabbits consume very little, don't require much space, and reproduce like...rabbits! I reluctantly ordered the duck l'orange as my main (it was super tough for me to resist the confit, but I had never tried l'orange) and was impressed with the way in which the duck was cooked. It was braised to crisp the skin, and then finished in the oven to medium rare. The shredded, translucent red cabbage that came as a side had been braised in the duck fat generated from the breast and was the perfect accompaniment.
Other standouts from the table included the moules frites and the beef bourguignon, which was the special for that night. Like Vancouver's La Brasserie, Tableau offers a set special for every day of the week, and most of them are $20. I highly recommend Tableau, and I'd like to go back for the lamb shank and risotto, which is the special every Thursday. Any takers?
Keywords: "Vancouver Loden Hotel", "Loden Tableau restaurant", "Alex Dawkins"