Vive la fête!

“Uncork the wine, enjoy the dance, and let the Gods decide the rest!”—Horace

And so, we prepare for a sweet summer! (Especially, after this winter, and the unrelenting ‘rain-cave’ of a Spring that we so stoically endured!) Soon we will bid adieu to the Beef Bourg’ and Cassoulet, and welcome the fresh Halibut, the Spot Prawns, the uni, the wild mushrooms, and all the wonderful Northwest ingredients which find their way to our kitchen.

Once again, we're participating in Eat. Give. Grow. During the month of June, one dollar from the sale of each dish on our features board will be donated to Growing Chefs!

We would like to thank all the kind and enthusiastic critics and food bloggers, who have made the trek to come and see us tucked away just north of the now blossoming Kingsway and Fraser. Thanks too to the readers of the Westender for choosing ‘Les Fauxbo’ as their favourite French destination in the city, and for wonderful kudos from Vancouver Magazine, Where Magazine, and the Georgia Straight (Best French, polled by readers and industry.)

We have a fine ensemble cast that is working hard to earn these kind sentiments. In the meantime, Chefs Morgan Harlen and Jonathon Cudorge are busy preparing for the new Summer menu offerings and keeping the ‘daily specials’ intriguingly ‘bistro’!

As always, reservations are recommended though we do keep the dinner-bar “unreserved” for our walk-in customers. For those who want the share l’amour, we are pleased to offer gift certificates for purchase.

Salut and a beautiful Spring to you all!

Prix Fixe Menu for Parties of Ten or More

2 COURSES $34
3 COURSES $40

Appetizers

SOUPE À L´OIGNON GRATINÉE
Caramelized onion, smoked bacon, gruyère, mozzarella
Or

SALADE DE CHÈVRE CHAUD
Warm goat cheese crostini, walnuts, organic greens, beets and
sherry vinaigrette
Or

Escargots de Bourgogne
Parsley, garlic butter, crostini

MAINS

CANARD CONFIT
Confit duck leg, pommes sarladaise, spinach, goat cheese,
pickled red onions
Or

TRUITE SAUMONEE
Steelhead Salmon, squash, radish, Brussels sprouts, potato, capers, brown butter
Or

LE STEAK FRITES
Hanger steak served with fries and red wine shallot jus
Salad option available.
Or

FILET DE BOEUF GRILLÉ (ADD $5)
Beef tenderloin with potato gratin and glazed vegetables, red wine shallot jus

DESSERTS

Crème brûlée
Or

Lemon tart
Or

Chocolate mousse

Wine List