SALUT LES BON VIVANTS DE VANCOUVER!

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

We are preparing for a sweet, sweet summer! We have 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.

The "ever chill" East-Side is a bit cooler! We now have air-conditioning for those sultry summer nights!

We're pleased to support Growing Chefs, a local registered charity that runs programs in elementary schools to get kids excited about growing, cooking, and eating healthy foods. From 1st June through 30th June, $1 from select dishes will be donated to the organization.

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.) And, 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 Kingsway and Fraser.

We thank USA Today who have chosen Les Faux Bourgeois for their list of the Ten Best French Restaurants in Vancouver! Their article can be found here.

We have a fine ‘ensemble’ cast that is working hard to earn these sentiments and our 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.

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!

Menus

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Prix Fixe Menu for Parties of Ten or More

2 COURSES $32
3 COURSES $39

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, brussels sprouts, potatoes, capers and 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