StartersMain CourseDessertsWine
Sorrel soup . . 1125
Fish soup . . 1750
Green salad . . 940
Celery remoulade . . 985
Beet salad . . 1525
Fresh goat cheese in "kataifi crust" . . 1600
Chicken liver pâté with pistachios . . 1675
Smoked herring from Iles-de-la-Madeleine . . 1750
Grilled octopus . . 2125
Ham and cheese quiche . . 1725
Croque-monsieur . . 1725
Cold roast beef with salad or fries . . 2150
Homemade raviolis . . 2575
Veal kidney in mustard sauce . . 2875
Confit duck leg . . 2875
Steak tartare . . 2975
Fresh grilled salmon, lentils, spinach . . 3150
Fresh poached salmon with chervil . . 3200
Calf liver with tarragon . . 3275
Roasted quail with wild rice . . 3400
Hanger steak with shallot butter and fries . . 3550
* Homemade truffle . . 250
* Orange crème caramel . . 1025
* Rum baba . . 1235
* Lemon tart . . 1235
* Chocolate tart . . 1275
* Ile flottante with caramel . . 1325
Vanilla ice cream . . 975
Maple syrup ice cream . . 975
* Salted butter caramel, almond . . 350
* Homemade desserts

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.