Celebrate Bastille Day At The French Table This Thursday!

Herve Martin, your host and owner of The French Table has assembled a special dinner this Thursday, July 14th in honour of Bastille Day. Come join us for a festive celebration to liberté. APPETIZERVichyssoiseOrSalad of duck giblet confit with lardons MAIN COURSEPan seared flank steak with caramelized shallots , baby green and pommes fritesOrPan seared Coho salmon with a walnut and herbs sauce , spicy lemon risotto DESSERTSelection of cheeseOrRhubarb tart Call us at 604-689-3237 or use our contact form to reserve your table.http://thefrenchtable.ca/web/contact-us/

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Enjoy A Comforting French Dinner Without the Rush

Hello, I want to thank your patronage to The French Table. My staff and I appreciate your business and we always look forward to pleasing both long term clients and new customers. We know there is a popular dining event in Vancouver around this time of year. We purposely do not participate in that event due to the forced turnover that is required. We want our customers to take their time and enjoy their meal without feeling like they are rushed. We have a large collection of French and local wines to choose from and a selection of classic French dishes with weekly features from our chef. Come in, enjoy our laid back ambience and have a taste of France on Main St.! Best regards, Herve Martin

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The French Table’s Gazpacho Recipe

My English is not the best so I am describing this recipe as if I am explaining it in person. Gazpacho recipe for 4 to 6 people. For the soup: half of a white onion 1 cucumber but use only the seed for the soup the rest will be use later for the garniture 1 garlic glove 2 bell pepper from different color and do the same as the cucumber, use only the trimming from inside the bell pepper for the soup the rest will be use for the garniture 125 ml of olive oil 100 ml of white wine vinegar 1 can or jar of whole peeled plum tomato around 700 ml to 800 ml Except for the cucumber and bell pepper to be use for the garniture (see above), all should be cut into coarse pieces and blended then strained add some salt and pepper to your taste. Keep in the fridge, the cooler the better. For the garniture: Cut in small cube the size of  3 mm the cucumber and the 2 bell pepper, I know it is small but there is not too much to cut , that part is important , when you eat the…

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