Recent Awards & Nominations

2014 Accolades

Best of Vancouver
—Best Bistro, #2
—Georgia Straight

Best Eastside Dining ....
—Westender Magazine,
—Vancouver Magazine

Best French....
—Georgia Straight,
—Vancouver Magazine,
—Where Magazine

____

Reviews

24 Hours - Vancouver
—Sarah Rowland
May 13, 2011

"...They were right, every last one of ’em. Les Faux Bourgeois (663 E. 15th Ave) is pretty damn perfect. Now, I too am one of those annoying people saying “Oh my God, you haven’t been to Les FauxBo? You have to go there. It’s sooooo good.”
(Full Review)

____


Globe & Mail
—Alexandra Gill
December 11, 2010

Go ahead, be sneaky.  If you order for the table and don’t show anyone the menu, they’ll think you blew a small bundle on flakey tarte flambée Alsacienne, lamb sirloin napped a glossy sherry reduction and other richly braised French bistro classics.
(Full Review)

____

NORTHWEST PALATE 
Laurie Guy 
Nov/Dec 2009

"...With traditional offerings, such a rich and flavorful pâté de campagne, steak frites, and duck confit, one feels the flavor of Paris seep in.  A fresh board offers up equally worthy specials that change each night...."
(Full Review)

____

The Vancouver Sun
—Mia Stainsby

“It either makes you pine for Paris, or transports you there!”

____

Vancouver Magazine

"...In a time of economic uncertainty, it’s no wonder this savvy new effort plays to a packed house every night..."
(Full review)

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SALUT LES BON VIVANTS DE VANCOUVER!

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

With no end in sight to this spectacular Summer weather, we’re staying with our Spring/Summer menu, featuring our version of Boudin Noir and the introduction of a specialty from the southwest of France, ‘Salad de Gesiers’, made with confit Duck gizzards!...we think both items will intrigue and satisfy the more adventurous ‘bon vivants’! Also new to this menu are the Bouillabaisse, the Filet de Porc, and our half-Cornish game hen, to compliment our classic offerings!

In the meantime, Chefs Christopher and Joanne are busy preparing for the inevitable fall drizzle, and with that, the reintroduction of more hearty dishes such as Cassoulet, Lamb Navarin, and Bourgignon, in addition to the always popular Veal Chop and Lamb Sirloin. We’ll keep you posted!

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 the now blossoming Kingsway and Fraser.

Thanks to the readers of the Westender for choosing ‘Les Fauxbo’ as their favourite Eastside dining destination in the city, and kudos for Best French and Best Eastside from Vancouver Magazine and The Georgia Straight (2014 Vancouver Magazine awards and Golden Plates 2014). And thanks to the readers and contributors of Urban Spoon and Yelp for their kind words! We have a fine ‘ensemble’ cast that is working hard to earn these kind sentiments.

As always, reservations are recommended though 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.

 

 

 

wooden bottle picture

 

Menu

APPETIZERS
 
 
SOUPE À L’OIGNON GRATINÉE
9
Our classic with caramelized onion, smoked bacon, gruyère, mozzarella
 
Vegetarian option available
 
 
SALADE DE CHÉVRE CHAUD
11
Warm goat cheese crostini, walnuts, organic greens, beets and sherry vinaigrette
 
 
SALADE NIÇOISE
13
Confit tuna, artisinal greens, nicoise olives, capers, anchoiade, haicot
 
Vegetarian option available
 
 
SALADE VERTE
8
Organic greens, radishes, herbed croutons, sunflower seeds
 
 
PÂTÉ DE CAMPAGNE
10
Cornichons, dijon, crostini
 
 
BOUDIN NOIR
12
Our version of French blood pudding, apple and brown butter puree
 
 
LES TARTES FLAMBÉES
10
ALSACIENNE: Caramelized onions, smoked bacon, crème fraîche ricotta
 
CHAMPIGNON: Oyster mushrooms, garlic, goat cheese, arugula
 
 
SALADE DE GESIERS
12
Confit duck gizzards, fennel, potatoes, tomatoes, frisee salad, crostini;
 
A specialty from the southwest of France
 
 
ASSIETTE DE CHARCUTERIE
12
Daily assortment of local charcuterie, cornichons and Dijon 
 
 
MON PLEASANT PICNIC
12
Combination cheese and charcuterie plate
 
 
 
MAINS
 
 
MOULES MARINIÈRE
17
Mussels in white wine, garlic and parsley, with pommes frites
 
 
BOUILLABAISSE
21
Snapper, mussels, clams, prawns, saffron broth, rouille
 
 
TRUITE
19
Ruby trout, fingerling potatoes, green beans, capers, butter sauce
 
 
CANARD CONFIT                                         
19
Confit duck leg, sarladaise poatoes, spinach, goat cheese, pickled red onion
 
 
FILET DE PORC
21
Bacon wrapped pork tenderloin, nugget potatoes, broccolini, pistou
 
 
PLEUROTES ROYALES
18
King oyster mushrooms, pearl barley, spinach, arugula, parmesan, almonds
 
 
LE STEAK FRITES
19
Hanger steak served with frites (salad option available)
 
Choice of: red wine shallot jus, herb butter or peppercorn sauce
 
 
LE POULET
21
Half Cornish game hen, seasonal vegetables, tarragon, frisee
 
 
FILET DE BOEUF GRILLÉ
24
Beef tenderloin, potato gratin and glazed vegetables
 
Choice of: red wine shallot jus, herb butter or green peppercorn cream sauce
 
 
SIDES
 
   
Marinated olives
5
Glazed vegetables
6
Garlic spinach
6
Potato gratin
7
Green beans
7
Roasted potatoes
5
Pomme frites
5
   
DESSERTS
 
   
Crème brûlée
7
Tarte tatin
7
Chocolate mousse
7
Chocolate silk cake
7
   
(On groups of 8 or more, 15% gratuity added)
 

 

 

 

______________________________________________________________________________

Prix Fixe Menu for Parties of Ten or More

2 COURSES $29
3 COURSES $36


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 sarladaises, spinach, goat cheese,
pickled red onions
Or

TRUITE
Ruby trout, fingerling potatoes, green beans, capers,
butter sauce
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 curd
Or

Apple gallette

 

Wine List

RED

     
  Varietal/Vintage Country/region
GL
BTL
     
Pentâge
Gamay, 12
Penticton B.C-Canada.
10 40
Glenterra
Organic Pinot Noir, 10
Vancouver Island-Canada
11 44
Cahors “Le Gouleyant”
Malbec, 11
Cahors-France
10.5 42
Costieres de nimes cellier de monterail
Grenache, Syrah, Mouvedre
Rhone Valley _ France
10 40
F.Coppola Diamond serie
Cabernet Sauvignon, 12
California-US
13 52
Château Féret-Lâmbert
Bordeaux Blend Superieur, 09
Bordeaux-France
12 48
   
Truchard
Pinot Noir, 09
Carneros-U.S
  74
Sancerre V.Delaporte
Pinot Noir, 11
Loire Vallley-France
  68
Julienas Henry Fessy
Gamay,09
Julienas Beaujolais-France
  58
Chinon D. de Pallus
Cabernet franc, 11
Chinon Loire Valley - France
  64
Cotes du Rhones “les halos de jupiter”
Grenache/Syrah/Mouvedre10
Rhone Valley-France.
  48
Ogier “Clos de L’oratoire”
Grenache/Syrah/Cinsault/Mouvedre, 09
Chateauneuf du pape RV-France
  98
Chateau La Gorce
Bordeaux Blend Cru Bourgeois, 09
Medoc,Bordeaux-France
  52
Château Rouselle
Bordeaux Blend Cru Bourgeois, 09
Bordeaux-France
  60
Château La Fleur-Carrere
Bordeaux Blend , 09
Montagne St Emilion, Bdx-France
  78
         

WHITE

Varietal/Vintage
Country/Region
GL
BTL
         
Wente “Riva Ranch”
Oaked Chardonnay, 12
Monterey-U.S
13 54
Cailleteau-Bergeron
Sauv Blanc/Semillion, 12
Cotes de BDX-France
11 44
Lake Breeze
Pinot Blanc, 12
Naramata B.C-Canada
9.5 38
Rollingdale Winery
Organic Pinot Gris, 12
Kelowna B.C-Canada
10 40
Pfaffenheim
Gewurtztraminer, 12
Alsace-France
10 40
   
Dr Loosen
Riesling, 12
Mosel-Germany
  38
Nostre Pais C de Nimes
Grenache Blc,Roussane
Rhone valley - France
  68
Kettle Valley
Pinot Gris, 12
Similkameen B.C-Canada
  52
Sancerre V. Delaporte
Sauvignon Blanc, 11
Loire Valley-France
  65
Chablis “D. Chantemerle”
Unoaked Chardonnay, 11
Burgundy-France
  70
Remoissenet
Oaked Chardonnay, 07
Burgundy-France
  75

ROSE

         
Les fleurs du mal
Merlot,Sangiovese,Syrah 13
C. d’Aix Provence-France
11 44

SPARKLING

         
J-M Monmousseau
Chenin Blanc NV
Touraine-France
10 40
Mumm Napa
Blend NV
Nappa-U.S
  58
Heidseck Charles
Blend NV
Champagne-France
  98
   
(NV—Non Vintage)

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