Tableau Bistro (Vancouver)

For our first night in Vancouver we need something close to our hotel after the trip and ultimately decided on the hotel restaurant which turned out to be a very good French restaurant which could also easily compete with many independent French restaurants in California. Overall a very good dinner with relaxing but very professional service.

Foie Gras - Duo of Quebec foie gras, almond, Coronation grape, profiterole. We miss foie gras in California and so it was obvious to take this appetizer which nicely showcases foie gras. We only missed a nice piece of seared one which is our preferred preparation.

Mushrooms on Toast - Roasted mushrooms, Madeira jus, La Sauvagine, sourdough - punch of umami but not overcooked mushrooms with a nice texture

Steak Tartare - Quail’s egg, capers, pommes gaufrette - classic preparation, nothing overly innovative but very well executed.

Steak Frites - NY Striploin, Mushroom & peppercorn jus, frites - normally we are not the greatest steak eaters but this one was incredible tender and cooked to the desired medium-rare. Really nice mushroom and peppercorn sauce.

Le Burger - 6oz, La Sauvagine, bacon, caramelized onion, Dijon, truffle frites - simple, yet very satisfying preparation.

Coq au vin - Slow cooked Farmcrest chicken, red wine, mushrooms, double smoked bacon, pearl onions, pomme purée - classic good preparation, relatively have on the red wine flavor

Profiteroles - Brown butter ice cream, pecans,
Bourbon maple syrup - highlight was the brown butter ice cream which gave a unique caramel-like flavor to the dish

Banana Bread Pudding - Macerated raisins,
vanilla bean crème Anglaise - Excellent bread pudding with really nice, crunchy banana slices

1 Like