Reviews

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!

Now firmly in the midst of an unusually temperate winter, we (at Les Faux Bourgeois) are comfortably into our ‘winter menu’, with the return of such classics as Cassoulet, Lamb Bourguignon, and various specials with ‘inclement weather’  in mind, such as Lamb Sirloin, Veal T-bone, and Duck Breast, all prepared in the spirit of “east-side bistro love!”
 
To make matters more interesting, and ultimately tasty, the fine family at Moccia’s Salumeria on East Hastings have prepared a Toulouse sausage for us, which we feature in our Cassoulet and our “Toulouse et Puree’ (a French country version of ‘bangers and mash’).

Our wine list has been updated by our Barman and Sommelier, Nico Artiguenave, and features the same savvy value-minded picks that many have come to know us for.
  
We would especially like to thank the readers of The West Ender for voting us Best French Restaurant and The Courier for including us in their Stars of Vancouver.  

As always, whilst we do recommend you call us for reservations, we keep the dinner-bar ‘unreserved’ for walk-in customers.

wooden bottle picture

Menu

APPETIZERS
SOUPE A L’OIGNON GRATINÉE
8
Caramelized onion, smoked bacon, Gruyère, Mozzarella.
*Vegetarian option available.
ESCARGOTS DE BOURGOGNE
8
Classic, parsley and garlic butter
PÂTÉ DE CAMPAGNE
10
Country style pork pâté, good for sharing!
TARTE FLAMBÉE ALSACIENNE
10
Caramelized onion puff pastry tart, crème fraîche, ricotta cheese, lardons, grape tomato salad.
*Vegetarian option available
COQUILLES ST. JACQUES
11
Seared scallops in mornay gratinée
MT. PLEASANT PICNIC
12
Daily assortment of local charcuterie, cornichon and Dijon
ASSIETTE DE FROMAGE
Two cheeses and condiments
7
Four cheeses and condiments
12
SALADS
SALADE DE BETTERAVES
8
Roasted beets, fennel and sherry vinaigrette
SALADE DE CHÉVRE CHAUD
10
Roasted Goat cheese crostini, walnuts, seasonal greens, beets, raspberry vinaigrette.
FRISÉE AUX LARDONS
10
Frisée salad with a warm bacon vinaigrette and poached egg.
FAUSSE NIÇOISE
11
Our version of the Niçoise classic with seared albacore tuna.
*Vegetarian option available
MAINS
CANARD CONFIT
16
Crispy duck leg confit, confit fingerling potatoes, frisèe, green beans, port jus.
MOULES MARINIÉRES
16
Mussels in white wine, garlic, parsley, pommes frites.
TOULOUSE ET PURÉE
16
Toulouse sausage with mash potatoes and fig compote.
LE STEAK FRITES
17
Hanger Steak served with fries and choice of: Red Wine Shallot Jus; Herb Butter or Green Peppercorn Cream Sauce. Salad option available.
SAUMON POELÉ
17
Pan roasted wild Salmon, crispy nugget potatoes, braised kale and mustard seed and dill créme frâiche.
CASSOULET
17
White bean stew, pork, duck and Toulouse sausage.
VOLAILLE
18
Half Cornish Game Hen, root vegetable puy lentils, pan jus.
LE CABILLAUD
18
Ling Cod, mushrooms, savoy cabbage, cod croquettes and manila clam pan jus.
BOURGUIGNON D'ÁGNEAU
18
Stewed lamb, bacon, mushrooms and pearl onions, with celeriac purée and pickled red cabbage.
FILET DE BOEUF GRILLÉ
19
Tenderloin with potato gratin and glazed vegetable, choice of: Red Wine Shallot Jus; Herb Butter; Green Peppercorn Cream Sauce.
PORTOBELLO PARMENTIER
15
Garlic roasted Portobello mushroom and seasonal mushroom sauté, Parmesan mash potato, Gruyère gratinee, seasonal greens
SIDES
Green Salad
6
Seasonal Vegetables
5
Garlic Green Beans
5
Pommes Purée
5
Pommes Frites
5
Marinated Olives
4
DESSERTS
Classic Crème Brûlée
6
Lemon Cream Tart
6
Milk Chocolate Mousse
7
{On groups of 8 or more, 15% gratuity added}

______________________________________________________________________________

Prix Fixe Menu No. 1 for Parties of Eight or More

3 COURSE SET MENU - $32.

APPETIZERS

SOUPE A L´OIGNON GRATINÉE
Caramelized onion, smoked bacon, Gruyère, Mozzarella

Or

SALADE DE BETTERAVES
Roasted beets, fennel and sherry vinaigrette

Or

ESCARGOTS DE BOURGOGNE
Classic, parsley and garlic butter




MAINS

CANARD CONFIT
Crispy duck leg confit, fingerling potatoes, frisée, green beans, port wine jus

Or

SAUMON POELÉ
Pan roasted wild Salmon, crispy nugget potatoes, braised kale
with mustard seed and dill créme frâiche

Or

LE STEAK FRITES
Hanger Steak served with fries and Red Wine Shallot Jus
Salad option available.




DESSERTS

Classic Crème Brûlée

Or

Milk Chocolate Mousse

______________________________________________________________________________

Prix Fixe Menu No.2 for Parties of Eight or More

3 COURSE SET MENU - $37.


APPETIZERS

COQUILLES ST. JACQUES
Seared scallops in mornay gratinée

Or

SALADE DE CHÉVRE CHAUD
Roasted Goat cheese crostini, walnuts, seasonal greens, beets, raspberry viniagrette

Or

TARTE FLAMBÉE ALSACIENNE
Caramelized onion puff pastry tart, créme frâiche, ricotta, lardoons, grape tomato salad.
Vegetarian option available



MAINS

SAUMON POELÉ
Pan roasted wild Salmon, crispy nugget potatoes, braised kale
with mustard seed and dill créme frâiche

Or

BOURGUIGNON D'AGNEAU
Stewed lamb, bacon, mushrooms and pearl onions,
with celeriac puree and pickled red cabbage

Or

FILET DE BOEUF GRILLÉ
Tenderloin with potato gratin and glazed vegetable, red wine shallot jus.




DESSERTS

Classic Crème Brûlée

Or

Milk Chocolate Mousse

 

Wine List

RED

 

 

 

 

 

Varietal/Vintage

Country/region

GL

BTL

 

 

 

 

 

Desert Hills

Gamay 08

Canada-BC

9.5

38

Chinon

Cabernet Franc 06

France-Loire

8.5

34

Spy Valley

Pinot Noir 07

New Zealand-Marlborough

12

48

Argyle

Pinot Noir 06

US-Oregon

 

65

Ch de Camplazens

Grenache 06

France-Languedoc

10

40

Beronia

Tempranillo 04

Spain-Rioja

10.50

42

Ch de Cabriac

GSM  07

France-Corbières

8

32

Ch Pech-Latt

Organic  Old Vine 06

France-Corbières

 

55

E.Guigal

Grenache/Syrah 05

France-Rhône  Valley

11.50

45

Pentâge

Syrah 06

Canada-BC

11

44

Crozes-Hermitage

Syrah 03

France-Rhône  Valley

 

52

Vacqueyras

GSM/Cinsault 07

France-Rhône  Valley

 

58

Gigondas

GSM 06

France-Rhône  Valley

 

65

Chateauneuf du Pape

GSM 06

France-Rhône  Valley

9

5

Norton Reserva

Malbec 05

Argentina-Mendoza

10.50

42

Ch Rouselle

Bordeaux Blend 05

France-Côte de Bourg Bdx

12

48

The Show

Cabernet Sauvignon 07

US-Nappa Valley

9.5

38

Truchard

Cabernet Sauvignon 05

US-Carneros

 

55

Graceland

Bordeaux Blend 06

South Africa-Stellenbosch

 

60

Wingnut

Zinfandel 07

US-Amador

9.5

38

Klinker Winery

Old Vine Zinfandel 06

US-Lodi

 

65

Seghesio

Old Vine Zinfandel 06

US-Sonoma

 

85

 

 

 

 

 

WHITE

 

 

 

 

 

Varietal/Vintage

Country/Region

GL

BTL

 

 

 

 

 

Dr Loosen

Riesling 08

Germany-Mosel

9

36

Pentage

Riesling 07

Canada-BC

9.5

38

Pfaffenheim

Gewurtztraminer 07

France-Alsace

9

36

Lake Breeze

Pinot Blanc 08

Canada-BC

8.5

34

Pfaffenheim

Pinot Gris 07

France Alsace

9

36

Kettle Valley

Pinot Gris 08

Canada-BC

 

46

Le Clos du Bourg

Sauvignon Blanc 08

France-Touraine

8

32

Sancerre

Sauvignon Blanc 08

France-Loire

 

60

L.Bernard

White Rhône  Blend 06

France-Côte du Rhône

9.50

38

Petit Chablis

Un-oaked Chardonnay 07

France-Chablis

11.50

46

Orofino

30% Oaked Chardonnay 08

Canada-BC

11

44

Beringer Napa

Oaked Chardonnay 05

US-Napa Valley

 

50

“Renommée”

Chardonnay 97

France-Burgundy

 

75


 

 

Varietal/Vintage

Country/Region

GL

BTL

ROSE

 

 

 

 

Pfaffenheim

Pinot Noir 07

France-Alsace

9

36

 

 

 

 

 

SPARKLING

 

 

 

 

Cordoníu Riserva

Blend NV

Spain-Catalonia

9

36

Cordoníu Rose

Pinot Noir NV

Spain-Catalonia

9

36

Mumm Nappa

Blend NV

US-Napa

 

50

Heidseck Charles

Blend NV

France-Reims

 

130

 

 

 

 

 

 

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