French flair, flavours
Chelsea Powrie – Jul 7, 2026 / 4:00 am | Story: 623513
Photo: Lapin Perdu
Lapin Perdu offers classic French cuisine in Naramata
‘Chef’s Choice’ is a Castanet limited series highlighting the flavours and flair of South Okanagan eateries. Watch for it every Tuesday morning.
Let your tastebuds wander through the French countryside while you dine in a beautifully restored piece of Okanagan history.
When restaurateurs Christopher Royal and Mike Ziff learned the iconic Naramata Inn’s eatery was closing its doors in 2025, they couldn’t bear the thought of watching one of the Okanagan’s most beloved landmarks fade into history.
“I felt very strongly that it had to stay open somehow,” says Royal, owner of Penticton favourites Tratto and Chulo Tapas & Bar.
“The Inn is the heartbeat of Naramata.”
The two friends approached the former owners with a bold vision: transform the century-old property into a charming country inn centred around classic French cuisine.
“We wanted to create a destination for visitors, but more importantly, a restaurant anyone could enjoy. That meant bringing the menu prices down,” explained Royal.
The result is Bistro Lapin Perdu—a whimsical and romantic restaurant that has already gained a following.
The name itself sets the tone. Lapin Perdu—French for “Lost Rabbit”—is playful and a hint at what’s waiting on the menu.
“The idea was never to reinvent French food,” Royal says. “It’s to do the classics properly. If we’re serving roasted Cornish hen, we’re going to do it really well.”
The maple-brined Cornish hen arrives with rich sauce Brière, creamed kale and crisp frites.
And yes, rabbit is on the menu.
“I insisted on it,” Royal laughs. “There was some concern nobody would order it, but now it’s our second-best seller.”
The braised rabbit is slow-cooked until meltingly tender in a creamy grain mustard sauce, served alongside glazed carrots and buttery fingerling potatoes. It’s the kind of dish that transports you straight to the French countryside.
Last summer’s runaway favourite, however, was the steak frites. Featuring a six-ounce beef tenderloin with peppery poivre sauce and golden fries, it’s become something of a signature.
“You don’t even need a knife,” says Royal about how tender the steak is. “We actually sold out of tenderloin by late August, that’s how popular it was.”
He’s equally proud of the duck confit, while this summer’s menu welcomes a hearty chowder as well as an Arctic char served in a classic brown sauce inspired by a memorable meal Royal had in Normandy.
“It’s a very simple dish,” he says. “It’s not flashy, but it’s incredibly delicious.”
That understated philosophy defines Bistro Lapin Perdu which is open for lunch and dinner.
“We want people’s expectations of what food should taste like to be elevated without being pretentious.”
The experience extends well beyond the dining room.
Standing on the shores of Okanagan Lake since 1908, the Naramata Inn has long been woven into the fabric of the village. While Royal and Ziff initially focused on reviving the restaurant, they quickly realized the rest of the inn deserved a second life, too.
Today, guests can once again spend the night in the beautifully restored historic hotel, making it an ideal base for exploring Naramata Bench’s wineries, the quaint village, or swimming or paddling the lake before returning for an exceptional French dinner.
(Local tip: Naramata Inn is a quick 5 minute drive to Naramata Falls, a memorable 30 minute hike that crosses the river a few times to make it to the refreshing falls.)
Each stay at the Inn begins with complimentary fresh-baked pastries and locally roasted coffee in the morning, lovingly prepared by the kitchen.
Royal hopes it’s not just tourists who rediscover the Inn.
“We really want locals to experience it too—even if it’s just for one night.”
To encourage staycations, the Inn will offer reduced room rates in late summer and fall, making it easier than ever to savour classic French cuisine while immersing yourself in a little piece of Okanagan history.
Dining and Cooking