StartersMain CoursesDessertsDaily SpecialsWine
Vegetable soup . . 1275
Sorrel soup . . 1275
Fish soup . . 1850
Green salad . . 975
Celery remoulade . . 1050
Beet salad with Louis d'Or . . 1650
Fresh goat cheese in kataifi crust . . 1700
Chicken liver pâté with pistachios . . 1725
Smoked herring from Iles-de-la-Madeleine . . 1800
Bone marrow with fleur de sel . . 2100
Grilled octopus . . 2250
Ham, leek and emmenthal cheese quiche . . 1900
Croque-monsieur . . 1900
Cold roast beef with salad or fries . . 2300
Lemon sage chicken paillard . . 2700
Homemade raviolis . . 2750
Veal kidney in mustard sauce . . 2950
Steak tartare (beef) . . 3150
Fresh grilled salmon, lentils, spinach . . 3250
Fresh poached salmon with chervil . . 3300
Confit duck leg . . 3300
Calf liver with tarragon . . 3400
Shrimp and chorizo risotto . . 3450
Roasted quail with wild rice . . 3550
Hanger steak with shallot butter and fries . . 3625
* Homemade truffle . . 295
Pistachio macaron . . 350
Biscotti . . 550
* Sweet clover crème brûlée . . 1325
* Rum baba . . 1400
* Lemon tart . . 1400
* Apple pie and vanilla ice cream . . 1450
* Maple profiteroles . . 1750
* Chocolate tart . . 1400
* Ile flottante with caramel . . 1425
Lemon sorbet . . 1075
Vanilla ice cream . . 1075
Maple ice cream . . 1200
* Salted butter caramel, almond . . 400
* Homemade desserts
Cabbage and jésu de Morteau soup . . 1150
Parmentier soup and smoked sturgeon . . 1350
Japanese Coleslaw . . 1250
L'Express rillettes . . 1350
Cod brandade . . 1600
Roasted vegetables, hummus, zaatar and almonds . . 2350
Farrotto, cauliflower, pistachio and chorizo . . 2900
Grilled Mediterranean sea bass . . 3800
Roasted Icelandic cod . . 3800

Presse

The wine list (...) remains an attraction of its own, both for the quality of its selections (...) and its deals.

Nobody understands customer service quite like L’Express. And (...) nobody does it better.

On y va pour manger des plats qui traversent le temps (...) sans jamais prendre une ride.

The Experience

The Story

Since 1980, L’express, the dream of theatre-lovers Colette Brossoit and Pierre Villeneuve, brought to life by architect Luc Laporte, remains a refuge to the artists and businesspeople who long ago recognized its utility as a place for gathering or solitary reflection. Servers still glide among its tables with a shared sense of purpose: to preserve the founder’s insistence on quality and professionalism.

The Kitchen

Since 1980, First assembled by Chef Joël Chapoulie, the menu is an updated repertory of the classics of French bistro cuisine, along with daily specials of a similar tradition. But what’s truly outstanding is the consistent quality of everything that leaves our kitchen, now overseen by Chef Jean-François Vachon and his team. Preparation is flawless and presentation elegant, whether you order a simple steak frites, a risotto, or grilled salmon. We take extraordinary pride in all that we do.

The Cellar

Seated in our dining room, it’s comforting to know that over 11,000 bottles are tucked away beneath your feet, a cellar tended for decades by Mario Brossoit who’s learned but one thing certain over the years: that wines are as unique as those who drink them. But l’Express employs no sommelier. Our serveurs are well schooled in the art of careful listening to ensure a correct pairing of wine and client.