Winter is here! Cooler days and nights and our rainy season have arrived. To start your evening, our alchemist behind the bar— Nicholas Box, has created delicious cocktails (and mocktails) to start the evening. Perennial favourites such as our Cabillaud and the Coq au Vin will please and see you through the chill. Our wine lists and Bordeaux selections provide the ideal accompaniment.

The features board always shines with varying creations by our fine ‘ensemble’ cast who are working hard to ensure that you are comfortable and contented andwe are thrilled that so many of our guests return and become regular patrons. A recent review—
"I lived in Paris for 20 years and I haven't found a better rendition of a Parisian bistro in Vancouver."
The whole review can be read here.

Check out our Instagram page for a visual feast.

We take reservations until 10:30 PM and our bar remains 'unreserved'all evening for walk-in customers. 

Our expanded take-out menu has many of your favourites available for dining at home. 
We encourage you to pre-order for take-out 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!  

Salut et Merci from the ‘Fauxbo’ family!

Our Dine-in Menu 


APPETIZERS

 

SOUPE À L’OIGNON GRATINÉE 16
Our classic with caramelized onions, smoked bacon, gruyère, mozzarella
Vegetarian option available

SALADE DE CHÈVRE CHAUD 17
Warm goat cheese crostini, walnuts, organic greens, beet and sherry vinaigrette

SALADE NIÇOISE 18
Confit tuna, organic greens, niçoise olives, capers, egg, tomato, anchoïade
Vegetarian option available

SALADE VERTE 14
Organic greens, radishes, herbed croutons, pumpkin seeds, lemon vinaigrette

PÂTÉ DE CAMPAGNE 15
Country-style pork paté, great for sharing

TARTARE DE BOEUF 18
Made with beef, capers, mustard, shallot, egg yolk, condiments

GRILLED SQUID 17
Grilled squid, shaved fennel salad, sauce vierge

TARTES FLAMBÉES (Puff pastry tart) 16
ALSACIENNE: Caramelized onions, smoked bacon, crème fraîche, ricotta
FORESTIÈRE: With mixed mushrooms, caramelized onions, goat cheese

ESCARGOTS DE BOURGOGNE 16
Parsley, garlic butter, with crostini

MON PLEASANT PICNIC 18
Combination of selected artisan cheeses and charcuterie

CHEESE PLATE 13/19
Choice of two or four selected artisanal cheeses




 

MAINS

 

MOULES MARINIÈRES 29
Mussels in white wine, garlic and parsley, pommes frites

TRUITE SAUMONÉE 30
Steelhead salmon, roasted Brussels sprouts and hazelnuts with
brown butter vinaigrette

CABILLAUD 31
Pan-seared Pacific Cod, mussels. clams, prawns, potato, mushrooms, peas

TARTARE DE BOEUF 28
Made with beef, capers, mustard, shallot, egg yolk, condiments
Served with pommes frites or salad

CANARD CONFIT 31
Confit duck on a warm salad of sarladaise potatoes. goat cheese, arugula and port jus

COQ AU VIN 29
Slow-cooked leg of chicken, marinated in red wine, crimini mushrooms, lardons,
pearl onions and potatoes

MUSHROOM RISOTTO 28
Risotto, organic mushrooms, spinach, sage, parmesan

LE STEAK FRITES 33
Hanger steak served with choice of pommes frites or salad
Choice of: Red wine shallot jus, mustard butter or peppercorn sauce
BEEF TENDERLOIN Option:—Add $7.00




Pommes frites 9
Mushrooms 9
Garlic spinach 9
Grilled asparagus10
Side salad 8




 

(On groups of 8 or more, 18% gratuity added)

  

=====================

 

Our Take-Out Menu

 

APPETIZERS


SALADE DE CHÈVRE CHAUD 17
Warm goat cheese crostini, walnuts, organic greens, beets and sherry vinaigrette 

SALADE NIÇOISE 18
Confit tuna, organic greens, niçoise olives, capers, egg, tomato, anchoïade
Vegetarian option available

SALADE VERTE 14
Organic greens, radishes, herbed croutons, pumpkin seeds 

GRILLED SQUID 17
Grilled squid, citrus, olive, shaved fennel 

TARTES FLAMBÉES (Puff pastry tart) 16
ALSACIENNE: Caramelized onions, smoked bacon, crème fraîche, ricotta
FORESTIÈRE: With mixed mushrooms, caramelized onions, goat cheese 

 

MAINS

CANARD CONFIT 31
Confit duck on a warm salad of sarladaise potatoes, goat cheese, spinach and port jus 

COQ AU VIN 29
Slow-cooked leg of chicken, marinated in red wine, crimini mushrooms, 
pearl onions and potatoes

MUSHROOM RISOTTO 28
Risotto, organic mushrooms, spinach, sage, parmesan

LE STEAK FRITES 33 
Hanger steak served with pommes frites or salad
Choice of: Red wine shallot jus, mustard butter or peppercorn sauce
Beef tenderloin option: add $7


SIDES

Pommes frites 9 
Mushrooms 9
Garlic spinach 9
Side salad 8

DESSERTS

Chocolate Mousse 8
Lemon Tart 8

=====================