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SALUT LES BON VIVANTS DU VANCOUVER!
“Uncork the wine, enjoy the dance, and let the Gods decide the rest!”—Horace
C'est la vie, c'est la COVID...
The Province of BC Health authorities have once again ordered restaurants to close for dine-in service. Under the current order we are looking forward to reopening on 19th April. In the meantime, we are pleased to offer our expanded take-out menu.
We're open for take-out from 5:00PM to 9:00PM, all week.
We encourage you to pre-order by telephone—604 873 9733.
Just leave us a message with your name, your order, phone number, and the time at which you'd like to pick it up! Thanks and much love from all of us at Les Fauxbo! Merci!
Nos amis, as noted above, we are closed for dine-in service—we are taking dinner reservations from the 19th April on. For now, our expanded take-out menu has many of your favourites available for dining at home or (fingers crossed) a warm Spring evening in the park. We think you’ll be pleased! Santé!
And with the blossoms of the season, we are planning our coming menus in the hope that can celebrate the warmer weather with style and gusto. Right now we are still offering our cooler weather favourites! Dishes like our Cassoulet and our Onion Soup, prepared in the classic French way, are still here to help warm your soul.
As always, our fine ‘ensemble’ cast are working hard to ensure that you are comfortable and contented. Check out our Instagram page for a visual feast.
Salut et Merci from the ‘Fauxbo’ family!

Our Take-Out Menu
APPETIZERS
SALADE DE CHÈVRE CHAUD 14
Warm goat cheese crostini, walnuts, beets
SALADE NIÇOISE 14
Confit tuna, organic greens, niçoise olives, capers, egg, tomato, anchoïade
Vegetarian option available
SALADE VERTE 9
Organic greens, radishes, toasted pumpkin seeds
GRILLED SQUID 12
Grilled squid, sauce vierge, olive, shaved fennel
TARTES FLAMBÉES (Puff pastry tart) 13
ALSACIENNE: Caramelized onions, smoked bacon, crème fraîche, ricotta
FORESTIERE: With mixed mushrooms, caramelized onions, goat cheese
MAINS
CANARD CONFIT 24
Confit duck on a warm salad of sarladaise potatoes, goat cheese, spinach and port jus
CASSOULET 25
White bean stew with pork belly, duck confit and Toulouse sausage
MUSHROOM RISOTTO 23
Risotto, organic mushrooms, spinach, sage, parmesan
LE STEAK FRITES 25
Hanger steak served with pommes frites or salad
Choice of: Red wine shallot jus, mustard butter or peppercorn sauce
Beef tenderloin option: add $3
SIDES
Pommes frites 6
Mushrooms 8
Garlic spinach 9
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Our Dine-in Menu
(not currently available)
APPETIZERS
SOUPE À L’OIGNON GRATINÉE 11
Our classic with caramelized onions, smoked bacon, gruyère, mozzarella
Vegetarian option available
SALADE DE CHÈVRE CHAUD 14
Warm goat cheese crostini, walnuts, organic greens, beets and sherry vinaigrette
SALADE NIÇOISE 14
Confit tuna, organic greens, niçoise olives, capers, egg, tomato, anchoïade
Vegetarian option available
SALADE VERTE 9
Organic greens, radishes, herbed croutons, pumpkin seeds
PÂTÉ DE CAMPAGNE 11
Country-style pork paté, great for sharing
TARTARE DE BOEUF 15
Made with beef, capers, mustard, shallot, egg yolk, condiments
GRILLED SQUID 12
Grilled squid, citrus, olive, shaved fennel
TARTES FLAMBÉES (Puff pastry tart) 13
ALSACIENNE: Caramelized onions, smoked bacon, crème fraîche, ricotta
FORESTIÈRE: With mixed mushrooms, caramelized onions, goat cheese
ESCARGOTS DE BOURGOGNE 11
Parsley, garlic butter, with crostini
MON PLEASANT PICNIC 17
Combination of selected artisan cheeses and charcuterie
CHEESE PLATE 9/17
Choice of two or four selected artisanal cheeses
MAINS
MOULES MARINIÈRES 23
Mussels in white wine, garlic and parsley, pommes frites
TRUITE SAUMONÉE 25
Steelhead salmon, roast Brussels sprouts, hazelnuts, capers,
lemon brown-butter vinaigrette
TARTARE DE BOEUF 25
Made with beef, capers, mustard, shallot, egg yolk, condiments
Served with pommes frites or salad
CANARD CONFIT 24
Confit duck on a ward salad of sarladaise potatoes. goat cheese, arugula and port jus
CASSOULET 25
White bean stew with pork belly, duck confit and Toulouse sausage
MUSHROOM RISOTTO 23
Risotto, organic mushrooms, spinach, sage, parmesan
LE STEAK FRITES 25
Hanger steak served with pommes frites or salad
Choice of: Red wine shallot jus, herb butter or peppercorn sauce
BEEF TENDERLOIN Option: Add $4.00
SIDES
Brussels sprouts and hazelnuts 7
Pommes frites 6
Mushrooms 8
Garlic spinach 9
(On groups of 8 or more, 18% gratuity added)
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Wine List
RED |
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GL |
BTL |
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Gamay-Pinot Noir |
Joie Farm, 2018 |
British-Columbia |
13 |
60 |
Syrah-Grenache |
Côtes du Rhône, 2017 |
France |
12 |
55 |
Merlot-Cab Sauvignon |
Bordeaux, 2015 |
France |
14 |
65 |
Cabernet Sauvignon |
California, 2017 |
USA |
12 |
55 |
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Arbois |
Trousseau, 2015 |
Jura, France |
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70 |
Joie Farm Reserve |
Pinot Noir, 2017 |
British-Columbia |
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80 |
Mirabel |
Pinot noir, 2015 |
British-Columbia |
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75 |
Sancerre |
Pinot noir, 2018 |
Loire Valley, France |
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85 |
Faugères |
Syrah,Grenache,Mourvèdre, 2017 |
Languedoc, France |
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65 |
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Brouilly |
Gamay Vieilles Vignes, 2016 |
Beaujolais , France |
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70 |
Crozes Hermitage |
Syrah,2016 |
Northern Rhone, France |
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80 |
Gigondas |
Grenache,Syrah,Mouvedre, 2017 |
Southern Rhone, France |
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90 |
Chateauneuf du Pape |
Grenache,Syrah,2014 |
Southern Rhone, France |
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120 |
Bandol |
Mourvèdre,Cinsault, 2017 |
Mediterranée, France |
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70 |
Madiran |
Tannat, 2014 |
Madiran, France |
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55 |
Domaine du Cause |
Malbec, 2015 |
Cahors, France |
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70 |
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Bordeaux Selection |
Check our special board |
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Notes : all wines and vintages are subject to change on availability. |
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WHITE |
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GL |
BTL |
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Unoaked Chardonnay |
2017-18,Burgundy |
France |
13 |
60 |
Sauvignon Blanc |
2017-18,Loire Valley |
France |
12 |
54 |
Pinot Beurrot |
2017,Pays D’oc |
France |
15 |
68 |
Sémillion &Sauv-Blanc |
2018,Bordeaux |
France |
13 |
60 |
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Riesling |
8th Generations, 2019 |
Summerland, B-C |
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50 |
Pinot Blanc |
Lake Breeze, 2018 |
British-Columbia |
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50 |
Melon de Bourgogne |
Muscadet, 2018 |
LoireValley, France |
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55 |
Pinot Gris |
Pentage, 2017-18 |
Okanagan, Canada |
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50 |
Chenin Blanc |
Savennières, 2017 |
Loire Valley, France |
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80 |
Sauvignon Blanc |
Sancerre, 2018 |
Loire Valley, France |
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75 |
Sauvignon Dore and Gris |
Brussecaille, 2016-17 |
Bordeaux, France |
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78 |
Unoaked Chardonnay |
Chablis, 2017 |
Burgundy, France |
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85 |
Rosé |
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Provence Blend |
Merlot,Sangiovese, 2019 |
Cevennes, France |
11 |
46 |
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Sparkling |
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Cremant Bourgogne |
Chardonnay,P.noir, 2015 |
Burgundy, France |
13 |
60 |
Cremant Bourgogne Rose |
Chard,Gamay,P.noir,NV |
Burgundy, France |
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65 |
Mumm Napa |
Blend NV |
Napa, USA |
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70 |
Champagne Barbier Louvet |
Blanc de noirs, Premier Cru |
Champagne, France |
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125 |
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