Find French Burgundy and Cheese Fondues In Vancouver
The French Table specializes in both Burgundy Fondue and Cheese Fondue in Vancouver.
Salade Nicoise
Summer Dinner Special
French food can be light and refreshing. That is why we have created a summer dinner special. A meal that is not to heavy and chilled to give you a break from this heat. Available during evenings starting at 5pm. Salade Niçoise Greens, black olives, anchovies, hard boiled eggs, tomato, pan seared ahi tuna, olive oil and lemon dressing. Beef Tartare Mint Ice Cream Made with fresh mint from the chef's garden. $32 per person Please call us at 604-689-3237 or use our contact form here to reserve your table for this special.
Join Us For A Pre Fireworks Dinner Special This Saturday
We have prepared for you a summer pre fireworks dinner at a special price. A meal that is not to heavy and chilled to give you a break from this heat. Saturday August 3rd starting at 5pm. Salade Niçoise Greens, black olives, anchovies, hard boiled eggs, tomato, pan seared ahi tuna, olive oil and lemon dressing. Beef Tartare Mint Ice Cream Made with fresh mint from the chef's garden. $32 per person, Saturday August 3rd Please call us at 604-689-3237 or use our contact form here to reserve your table for this special.
Moules Frites From The French Table Vancouver
From our lunch and dinner menus. http://thefrenchtable.ca/web/dinner/ A Belgian-French Classic with West Coast Soul The magic of Moules Frites lies in its simplicity: pristine shellfish, an aromatic broth, and crispy golden fries ready to soak up every last drop. At The French Table on Main Street, we’ve made this timeless bistro dish a local favourite—elegant enough for date night, comforting enough for a weekly ritual. Fresh Salt Spring Mussels Our mussels arrive fresh, cleaned and inspected for flawless shells. Each batch hits the rondeau with sizzling shallots, garlic, and a generous knob of butter before being bathed in dry white wine and a whisper of Pernod for subtle herbal-anise depth. The pot is lidded just long enough for the mussels to steam open—tender, plump, and ocean-sweet. A Fragrant White Wine Broth, Done Right Our moules frites begin with a sizzling base of shallots and garlic, softened in butter until fragrant. We then deglaze the pan with dry white wine, adding just enough acidity to bring out the natural brine of the mussels. Diced tomatoes lend a rustic Provençal touch—fresh, bright, and subtly sweet—while a splash of light cream ties everything together into a silky, aromatic broth that’s perfect for sopping…