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SALUT LES BON VIVANTS DE VANCOUVER!
“Uncork the wine, enjoy the dance, and let the Gods decide the rest!”—Horace
Those words of wisdom gain even more emphasis as we prepare for a sweet summer! Especially, after this winter, and the unrelenting ‘rain-cave’ of a Spring that we’ve 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 those 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 specials board will be donated to Growing Chefs!
Thanks 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 Christopher Hughes and Morgan Harlen are busy preparing for the new Summer menu offerings.
As always, reservations are recommended although we do keep the dinner-bar ‘unreserved’ for our walk-in customers. And for those who want to share "l’amour”, we are pleased to offer gift certificates for purchase.
Salut and a beautiful Winter to you all!
Menus
APPETIZERS |
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SOUPE À L’OIGNON GRATINÉE |
10 |
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Our classic with caramelized onions, smoked bacon, gruyère, mozzarella |
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Vegetarian option available |
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SALADE DE CHÈVRE |
12 |
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Warm goat cheese crostini, walnuts, organic greens, beets and sherry vinaigrette |
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SALADE NIÇOISE |
14 |
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Confit tuna, artisanal greens, niçoise olives, capers, haricot vert, anchoïade |
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Vegetarian option available |
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SALADE VERTE |
8 |
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Organic greens, radishes, herbed croutons, pumpkin seeds |
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PÂTÉ DE CAMPAGNE |
10 |
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Country style pork pâté– great for sharing |
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BOUDIN NOIR |
12 |
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Our version of ‘French blood pudding’ with apple and brown butter purée |
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TARTES FLAMBÉES |
12 |
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ALSACIENNE: |
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Puff pastry tart with caramelized onions, smoked bacon, crème fraîche, ricotta |
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FLORENTINE: |
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Puff pastry tart with spinach, mornay, goats cheese and olive tapenade |
12 |
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ESCARGOTS DE BOURGOGNE |
10 |
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Parsley, garlic butter, with crostini |
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MON PLEASANT PICNIC |
14 |
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A combination of selected artisan cheeses and charcuterie |
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CHEESE PLATE |
8/14 |
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Choice of two or four selected artisanal cheeses |
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CHARCUTERIE |
13 |
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A selection of 4 ‘local’ artisan charcuteries |
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MAINS |
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MOULES MARINIÈRES |
20 |
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Mussels in white wine, garlic and parsley, pommes frites |
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BOUILLABAISSE |
24 |
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Snapper, prawns, clams and mussels with fennel and rouille in a saffron tomato broth |
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TRUITE SAUMONÉE AMANDINE |
23 |
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Steelhead, haricots verts, fingerling potatoes, baby carrots, almond butter sauce |
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CANARD CONFIT |
22 |
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Confit duck on a warm salad of sarladaise potatoes, goat cheese, arugula and port jus |
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CORNISH GAME HEN |
22 |
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Grilled ½ Cornish game hen, pommes purée, zucchini, artisanal lettuces, lemon herb jus |
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LAMB SIRLOIN |
25 |
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Roasted lamb sirloin with ratatouille, fresh arugula, horseradish |
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PLEUROTE ROYALE |
20 |
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King oyster mushroom, pea risotto, asparagus, roasted carrots |
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LE STEAK FRITES |
22 |
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Hanger steak served with fries (salad option available) |
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Choice of: red wine shallot jus, mustard butter or peppercorn sauce |
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FILET DE BOEUF GRILLÉ |
25 |
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Beef tenderloin, potato gratin and glazed vegetables |
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Choice of: red wine shallot jus, mustard butter or peppercorn sauce |
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SIDES |
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Marinated olives |
6 |
Pommes frites |
5 |
Glazed vegetables |
7 |
Haricots verts |
7 |
Garlic spinach |
7 |
Potato gratin |
7 |
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(On groups of 8 or more, 17% gratuity added) |
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Prix Fixe Menu for Parties of Ten or More
2 COURSES $33
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 SAUMONÉE
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 $4)
Beef tenderloin with potato gratin and glazed vegetables, red wine shallot jus
Desserts
Crème brûlée
Or
Lemon tart
Or
Chocolate mousse
Wine List
RED |
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Varietal/Vintage |
Country/Region |
GL | BTL |
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Ch. Grand Caumont |
Carignan,Syrah, 2013 |
Corbières-France |
10 |
40 |
Fleurie C.la Roilette |
Gamay, 2015 |
Beaujolais-France |
13 |
52 |
Hawk Crest |
Cab-Sauvignon,2008 |
Lake County-US |
10 |
40 |
L’Orangeraie |
Syrah,Viognier, 2015 |
Languedoc-France |
10 |
40 |
Château La Gorce |
Merlot,Cab-Sauv,Cab Franc 2011 |
Bordeaux-France |
12 |
48 |
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Remoissenet |
Pinot Noir, 2014 |
Burgundy-France |
68 |
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Sancerre Delaporte |
Pinot Noir V.Vignes,14 |
Loire Valley-France |
75 |
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Côtes du Rhônes |
Grenache,Syrah,Mouvedre, 2013 |
Rhone Valley-France |
55 |
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Faugeres Amandiers |
Syrah,Gren,Carignan13 |
Languedoc-France |
48 |
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Crozes Hermitage, J.Boutin |
Syrah, 2014 |
Northern Rhone-France |
65 |
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Domaine Raspail-Ay Gigondas |
Grenache,Syrah,Mouvedre, 2013 |
Southern Rhone-France |
75 |
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Domaine Juliette Avril |
Grenache, Syrah, 2014 |
Southern Rhone-France |
98 |
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Domaine du Cause |
Malbec, 2012 |
Cahors-France |
70 |
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Château Tayet |
Merlot,Cab.Sauv, Cab Franc,2006 |
Bordeaux-France |
80 |
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Château La Rivière |
Merlot, 2010 |
Fronsac-France |
95 |
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WHITE |
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Varietal/Vintage |
Country/Region |
GL |
BTL |
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L. Jadot Macon Village |
Chardonnay, 2014 |
Burgundy-France |
12 |
48 |
St Bris La Chablisienne |
Sauvignon Blanc, 2014 |
Burgundy-France |
10 |
40 |
Pacherenc du vic Bihl sec |
Petit & Gros Manseng 14 |
Gascogny-France |
9.5 |
40 |
Pentage |
Pinot Gris, 2014 |
B.C-Canada |
10 |
40 |
Pfaffenheim |
Gewurtztraminer, 2014 |
Alsace-France |
10 |
40 |
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Lake Breeze |
Pinot Blanc, 2014 |
B.C-Canada |
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40 |
Kettle Valley |
Pinot Gris, 2014 |
B.C-Canada |
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52 |
Sancerre V. Delaporte |
Sauvignon Blanc, 2015 |
Loire Valley-France |
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65 |
Chablis v.vignes D. Mosnier |
Chardonnay, 2014 |
Burgundy-France |
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68 |
D.de Roally Vire-clesse |
Chardonnay, 2014 |
Burgundy-France |
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70 |
Nostre Pais C. De Nimes |
Organic Grenache Blanc,13 |
Southern Rhone-France |
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60 |
Rosé |
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Les Fleurs du Mal |
Merlot,Sangiovese, 2015 |
Cevennes-France |
11 |
44 |
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Sparkling |
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Cremant Bourgogne |
Chardonnay, P.noir 2012 |
Burgundy-France |
11 |
44 |
Cremant Bourgogne Rosé |
Chardonnay,Gamay, P.noir,NV |
Burgundy-France |
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50 |
Mumm Napa |
Blend NV |
Napa-U.S |
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58 |
Heidseck Charles |
Blend NV |
Champagne-France |
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98 |
