Though Jules Bistro only closed a few days ago, the next tenant headed to the space at 216 Abbott St in Vancouver's Gastown is already at work making his restaurant concept a reality.
is the venture of first-time restaurateur and French native Luc Duval.
Duval, who hails originally from the South of France, tells V.I.A. he has "been passionate about all things food" since his youth. After pursuing his professional culinary degree and spending time in the kitchens of some esteemed hotel properties in Europe, Duval opted to switch gears and obtain a degree in Hospitality Management, which found him completing internships in England and New York City, before he moved to Toronto to accept a General Manager role.
Ultimately, Duval made the move to B.C., and has been looking to open a restaurant of his own.
When Jules Bistro became available last year, Duval jumped at the chance to take the space.
"I knew I wanted to find a space in downtown Â鶹´«Ã½Ó³»that was a very specific size, with quite a few seats, and ideally, plenty of character," Duval says, adding the Gastown restaurant location perfectly matched all his expectations.
As far as changes to the longtime French bistro space, Duval says the plan is to create a room that "represents the bohemian feel of the private beaches in the South of France." To that end, diners can expect "a ton of greenery, flowers and plants."
Restaurant to offer emphasis on 'connection and socialization'
"I want Petrichor to be a welcoming space where people come to spend time with their friends and family; you’re not only coming to enjoy the food, drinks and service, but also to experience the social atmosphere," adds Duval.
With "social" ostensibly in the restaurant's name, Duval explains that the concept is centred on the notion guests can come to Petrichor to spend time with the people they are with - or make new friends.
"I want the atmosphere to convey connection and socialization, whether that’s within the group you came with or between your table and the ones next to you," Duval elaborates.
The menu for Petrichor is currently being worked on, but Duval says guests can "expect fresh, homemade, french and Mediterranean style food that changes with the seasons," adding: "It’ll be a mix of what I grew up with in Montpellier, France."
The chef Duval has tapped to run the kitchen for Petrichor happens to be a former schoolmate who is relocating to Â鶹´«Ã½Ó³»from Toronto.
The plan is to open the doors to Petrichor in early March. To start, the new restaurant will be open for dinner service nightly, however, come the summer Duval says Petrichor will add on brunch and lunch service.
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