Our long-missed "petit-bistro/cafe" is back!!  

A patron-favourite and restored to its original lustre, it's open once again! We're happy to accommodate birthdays, celebrations, and other private events, in groups of up to 15 people.
Please reach out to us by telephone (604) 873-9733!

A big Thank You! to The Georgia Straight and their readers for once again voting us Vancouver's Best French restaurant! The listing is here.

We 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.

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.

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! 

Salut et Merci from the ‘Fauxbo’ family!

Our Dine-in Menu 


APPETIZERS

SOUPE À L’OIGNON GRATINÉE 17
Our classic with caramelized onions, smoked bacon, gruyère, mozzarella
Vegetarian option available

SALADE DE CHÈVRE CHAUD 18
Warm goat cheese crostini, walnuts, organic greens, beet and sherry vinaigrette

SALADE NIÇOISE 19
Confit tuna, organic greens, niçoise olives, capers, egg, tomato, anchoïade
Vegetarian option available

SALADE VERTE 15
Organic greens, radishes, herbed croutons, pumpkin seeds, lemon vinaigrette

PÂTÉ DE CAMPAGNE 16
Country-style pork paté, great for sharing

TARTARE DE BOEUF 19
Made with beef, capers, mustard, shallot, egg yolk, condiments

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

TARTES FLAMBÉES (Puff pastry tart) 17
ALSACIENNE: Caramelized onions, smoked bacon, crème fraîche, ricotta
TARTE DU JOUR: (Please see the Specials Board)

ESCARGOTS DE BOURGOGNE 17
Parsley, garlic butter, with crostini

MON PLEASANT PICNIC 21
Combination of selected artisan cheeses and charcuterie

CHEESE PLATE 14/22
Choice of two or four selected artisanal cheeses


 

 

MAINS

MOULES MARINIÈRES 31
Mussels in white wine, garlic and parsley, pommes frites

TRUITE SAUMONÉE 32
Steelhead salmon, wwith roasted Brussels sprouts, toasted hazelnuts,
brown butter vinaigrette

CABILLAUD 33
Pan-seared Pacific Cod, mussels. clams, prawns, potato, mushrooms, peas

TARTARE DE BOEUF 29
Made with beef, capers, mustard, shallot, egg yolk, condiments
Served with pommes frites or salad

CANARD CONFIT 32
Confit duck on a warm salad of sarladaise potatoes. goat cheese, arugula and port jus

COQ AU VIN 31
Slow-cooked leg of chicken, marinated in red wine, crimini mushrooms, lardons,
pearl onions and potatoes

MUSHROOM RISOTTO 29
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


SIDES


Pommes frites 9
Mushrooms 9
Garlic spinach 10
Roasted Brussels sprouts with hazelnuts 9
Side salad 9


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

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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

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