The success of this French dining experiment in the heart of Kitsilano has turned chef Rob Feenie into a hot commodity. He now regularly jets off to New York to teach folks back east how to do it right. And how's that? Preparation and presentation are immaculately French, while ingredients are resolutely local, which makes for interesting surprises -- fresh local ginger with the veal, or raspberries in the foie gras. Lumière's tasting menus are a series of 8 or 10 delightful plates that change with the season, perfectly matched to a local wine (not included in the fixed price) and gorgeously presented. Diners simply choose one of the four tasting menus (one menu is vegetarian) and then sit back and let the pilots in Lumière's kitchen take them on a culinary journey they won't forget. If you can afford it, it's a voyage you shouldn't miss.