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Long-standing destination for French cooking in an elegant space.
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–10 PM |
| Monday | 5–10 PM |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
Address and Contact Information
Address: 909 Burrard St #100, Vancouver, BC V6Z 2N2, Canada
Phone: +1 604-669-4298
Website: http://lecrocodilerestaurant.com/
Menu Photos
Order and Reservations
Reservations: opentable.ca
Photo Gallery
Related Web Results
Le Crocodile by Rob Feenie | French Fine Dining
Experience the perfect blend of tradition and innovation at Le Crocodile, an iconic French restaurant reimagined by Chef Rob Feenie.
Le Crocodile by Rob Feenie Restaurant – Vancouver, BC | OpenTable
Executive Chef. Chef Rob Feenie is an award-winning, internationally acclaimed Chef. A winner of Iron Chef America and a four-time Iron Chef Canada winner …
Le Crocodile by Rob Feenie | Vancouver BC – Facebook
909 Burrard St #100, Vancouver, BC, Canada, V6Z 2N2. . Downtown Vancouver, BC, Canada · Vancouver, BC, Canada. Links. . lecrocodilerestaurant.com …
Reviews
Ailsa Siemens
One of the best experiences we have ever had. Kasey took such great care of our every need. Service was warm and attentive. The food was exceptional, down to the last bite, we even ate every scrap of sauce on our plates. Desserts were delicious. Our wonderful evening was capped off with a celebratory card from the staff. Thank you so much to everyone who tended to our table; we appreciate all that you did to make our anniversary celebration at memorable one.
… moreJoe Wong
I waited a very long time to write this review ….
I was a regular at the old le crocodile by chef Michel Jacob, and it was spectacular. Big shoes to fill and perhaps my expectations were too high for the modern version of le crocodile by chef Rob Feenie.
The three of us arrived on a bustling Saturday night and were quickly seated. The tables are quite close together so not a real fan of the seating plan, and the renovations reflect a modern French bistro vibe but it missing the special touches that felt like you were in France.
Much of the service staff seem to be new or in training so it’s missing they are missing the high polish. The food was good but not great and the prices seem higher for the dishes delivered. I’ve been to all the high end restaurants in Vancouver and don’t mind dropping $$$ for great food.
Even more irritating was the fact that tables were so close together that the wait staff kept on bumping into my elbow throughout the dinner service.
I’m a big fan of Chef Rob Feenie, having been to his ground breaking Lumiere restaurant (decades ago) and watching him defeat the top iron chefs in America (Morimoto and Flay). I’m still rooting for Chef Feenie, but I’d have to say Le Crocodile misses the mark. Perhaps it just takes time to work out the kinks but for now I won’t be rushing back anytime soon.
… moreI was a regular at the old le crocodile by chef Michel Jacob, and it was spectacular. Big shoes to fill and perhaps my expectations were too high for the modern version of le crocodile by chef Rob Feenie.
The three of us arrived on a bustling Saturday night and were quickly seated. The tables are quite close together so not a real fan of the seating plan, and the renovations reflect a modern French bistro vibe but it missing the special touches that felt like you were in France.
Much of the service staff seem to be new or in training so it’s missing they are missing the high polish. The food was good but not great and the prices seem higher for the dishes delivered. I’ve been to all the high end restaurants in Vancouver and don’t mind dropping $$$ for great food.
Even more irritating was the fact that tables were so close together that the wait staff kept on bumping into my elbow throughout the dinner service.
I’m a big fan of Chef Rob Feenie, having been to his ground breaking Lumiere restaurant (decades ago) and watching him defeat the top iron chefs in America (Morimoto and Flay). I’m still rooting for Chef Feenie, but I’d have to say Le Crocodile misses the mark. Perhaps it just takes time to work out the kinks but for now I won’t be rushing back anytime soon.
Natalie H.
Had the most amazing anniversary celebration dinner here last night. Out server went above and beyond to make our night special including a signed card from all the staff and ROB FEENIE, asked him to come out and talk to my husband and I; he was so down to earth and spent the time to explain his menu, this is someone who is very very guinuine and passionate about his work.
Food was great, everything was fresh and delicious. Our favorites of the night were the seafood medley and sablefish.
Cannot compliment the entire experience enough, have been raving to all our friends.
Thank you to Rob Feenie and all the staff at Le Crocodile.
… moreFood was great, everything was fresh and delicious. Our favorites of the night were the seafood medley and sablefish.
Cannot compliment the entire experience enough, have been raving to all our friends.
Thank you to Rob Feenie and all the staff at Le Crocodile.
Evan Woodske
It’s no surprise Feenie has had falling outs with past business partners (just look him up). As others have noted, service here is not what it once was — it’s because there’s high staff turnover since Feenie took over. I’ll leave it at that and let you connect the dots; I have heard first-hand about staff who left and why they left.
**Note: attached are photos from 2022 when the previous chef/owner was in charge.
So, I no longer feel I need to hold back. This establishment absolutely does NOT deserve 4.6 stars anymore. I had been twice before under the previous chef and had left with a wonderful impression that this place embodied proper French cuisine. That is no longer true.
First, they have removed all French from their menus under the new control. When I went back exactly one year ago today, I had probably the worst mushroom soup I’d ever had, it had little actual mushroom flavour. And I vowed I would never come back.
Everything that once made this a wonderful restaurant has been taken. The authenticity, the quality, the service, and the good nature.
… more**Note: attached are photos from 2022 when the previous chef/owner was in charge.
So, I no longer feel I need to hold back. This establishment absolutely does NOT deserve 4.6 stars anymore. I had been twice before under the previous chef and had left with a wonderful impression that this place embodied proper French cuisine. That is no longer true.
First, they have removed all French from their menus under the new control. When I went back exactly one year ago today, I had probably the worst mushroom soup I’d ever had, it had little actual mushroom flavour. And I vowed I would never come back.
Everything that once made this a wonderful restaurant has been taken. The authenticity, the quality, the service, and the good nature.
Cecilia Vargas Herring
Wow! Went to celebrate our anniversary and it was wonderful. Everyone was so attentive and friendly. Made us feel very special. Food was excellent! Loved the duck breast dish! Definitely coming back!
… moreDineSnob
I write this review with Rob Feenie’s “Lumiere” cookbook tucked at my side. He was a legend of his time. Fast forward Dec 7 2025, Le Crocodile; it’s been 30+ years since we’ve been to Le Croc, and with Feenie at the helm, we were excited to return.
But.
Perplexing is the airport lounge ambiance of the new Croc.
That was STRIKE 1.
Service = STRIKE 2 (not totally bad ….but just not what
is expected of fine dining $$$$.)
STRIKE 3 —> Escargot –> stuck in the 90’s . If you can’t amp up the recipe… at least plate it like it’s 2025.
The veal dish —> I personally find veal passe. (The cruelty / factory farming/ also plays on my mind. Thats why I didn’t order it.) My partner did. According to him, “the veal reduction was less of a reduction & tasted more of a packaged gravy.” My partner didn’t completely hate his dishes, but added, “you cook better than this.” STRIKE -4.
Before we arrived …I saw a tasty looking beet & burrata salad on their website (see my photos). On the website it has plump beets, blood oranges, basil/ herb pesto, fresh burrata + nasturtiam leaves.
The burrata salad I got was shaved yellow beets & lovely burrata; with orange slices, pears & candied red beets, + white balsamic drizzle. Fine, but a beet / burrata salad without basil or pesto is like expecting a cheesburger… and not getting any cheese. Anyway, if not basil, how about some wow factor to step it up? And.. the caramelized candied beets seemed like more of a dessert / afterthought. “Oh hey why dont we throw candied beets on top”… sort of thing. Overall…I felt the beet salad
was a C -minus. STRIKE -5.
My biggest peeve was what I refer to as my tuna SLURPEE. The frosty whipped tuna sorbet topper quickly melted into the tuna cluster beneath it – and between the watery cucumber + raw endive …the entire dish was just too wet; it all turned to a slushy mess before I could finish it. (Nor did I really want to.) It was bland, dull & soggy. The exceptions would be the tobiko + hint of yuzu / citrus ….which marginally saved the dish. STRIKE -6.
The management, I give 4 stars. They handled my complaints with professionalism & sincere apologies; they listened well, and struck the tuna slurpee from our bill. And while thats all good & fine, what we came for was a Rob Feenie / Lumiere / Le Croc / experience /extraordinaire. It didn’t happen.
One of my take-aways from this experience is, I feel, that by skimping on small garnishes & add-ons, and by using frozen food (probably prepped days in advance) it just seemed to cheapen everything. At least thaw & strain the food before you plate it; and then marry it with something of contrast. Not water + water + more water.
Rename it “Le Croc”, “Fraisian Food” as in “French/ Asian”….so that people do not come here thinking its anything like the good ole authentic, French, Le Crocodile it once was.
… moreBut.
Perplexing is the airport lounge ambiance of the new Croc.
That was STRIKE 1.
Service = STRIKE 2 (not totally bad ….but just not what
is expected of fine dining $$$$.)
STRIKE 3 —> Escargot –> stuck in the 90’s . If you can’t amp up the recipe… at least plate it like it’s 2025.
The veal dish —> I personally find veal passe. (The cruelty / factory farming/ also plays on my mind. Thats why I didn’t order it.) My partner did. According to him, “the veal reduction was less of a reduction & tasted more of a packaged gravy.” My partner didn’t completely hate his dishes, but added, “you cook better than this.” STRIKE -4.
Before we arrived …I saw a tasty looking beet & burrata salad on their website (see my photos). On the website it has plump beets, blood oranges, basil/ herb pesto, fresh burrata + nasturtiam leaves.
The burrata salad I got was shaved yellow beets & lovely burrata; with orange slices, pears & candied red beets, + white balsamic drizzle. Fine, but a beet / burrata salad without basil or pesto is like expecting a cheesburger… and not getting any cheese. Anyway, if not basil, how about some wow factor to step it up? And.. the caramelized candied beets seemed like more of a dessert / afterthought. “Oh hey why dont we throw candied beets on top”… sort of thing. Overall…I felt the beet salad
was a C -minus. STRIKE -5.
My biggest peeve was what I refer to as my tuna SLURPEE. The frosty whipped tuna sorbet topper quickly melted into the tuna cluster beneath it – and between the watery cucumber + raw endive …the entire dish was just too wet; it all turned to a slushy mess before I could finish it. (Nor did I really want to.) It was bland, dull & soggy. The exceptions would be the tobiko + hint of yuzu / citrus ….which marginally saved the dish. STRIKE -6.
The management, I give 4 stars. They handled my complaints with professionalism & sincere apologies; they listened well, and struck the tuna slurpee from our bill. And while thats all good & fine, what we came for was a Rob Feenie / Lumiere / Le Croc / experience /extraordinaire. It didn’t happen.
One of my take-aways from this experience is, I feel, that by skimping on small garnishes & add-ons, and by using frozen food (probably prepped days in advance) it just seemed to cheapen everything. At least thaw & strain the food before you plate it; and then marry it with something of contrast. Not water + water + more water.
Rename it “Le Croc”, “Fraisian Food” as in “French/ Asian”….so that people do not come here thinking its anything like the good ole authentic, French, Le Crocodile it once was.
Ping Xiao
I had lunch at Le Crocodile today. The food was very good, but when it came time to pay the bill, the server gave other tables a complimentary mint chocolate cookie and skipped ours. I only got one after asking, which made the service feel inconsistent.
… moreVivian Nguyen
I had such a wonderful experience at usual. The food is always consistently delicious, and the service is warm and attentive every time I visit. One of the standout dishes for me is the duck, it’s always perfectly cooked and full of flavor. The escargots are another must-try, rich and buttery with just the right amount of garlic
… moreKaren L
An absolutely incredible experience from start to finish! The restaurant itself is stunning – elegant, warm, and beautifully designed. The service was exceptional and truly above and beyond. It’s rare to find a team that makes you feel so welcomed, valued, and genuinely appreciated.
The food was outstanding – fresh, flavorful, and top-notch quality in every bite. You can tell they take pride in every detail. This is truly 5-star dining at its best. I highly recommend and can’t wait to return!
… moreThe food was outstanding – fresh, flavorful, and top-notch quality in every bite. You can tell they take pride in every detail. This is truly 5-star dining at its best. I highly recommend and can’t wait to return!
Kaveh Khalilzadeh
We had a fantastic time and truly enjoyed the food. Our server, Leo, was excellent.
However, we wanted to note that while we were looking at the drink menu, another server offered us a glass of champagne to enjoy while we decided on our food and found a better drink pairing. We accepted, but when we received the bill, we were surprised to find that the champagne was priced at $38 per glass. We hadn’t expected that. But all good!
… moreHowever, we wanted to note that while we were looking at the drink menu, another server offered us a glass of champagne to enjoy while we decided on our food and found a better drink pairing. We accepted, but when we received the bill, we were surprised to find that the champagne was priced at $38 per glass. We hadn’t expected that. But all good!