









Menu
Sorrel soup . . 1225
Fish soup . . 1750
Green salad . . 940
Celery remoulade . . 985
Rillettes de l'Express . . 1250
Beet salad with Louis d'Or . . 1525
Fresh goat cheese in kataifi crust . . 1600
Chicken liver pâté with pistachios . . 1675
Smoked herring from Iles-de-la-Madeleine . . 1750
Bone marrow with fleur de sel . . 1950
Grilled octopus . . 2125
Croque-monsieur . . 1725
Cold roast beef with salad or fries . . 2150
Homemade raviolis . . 2650
Lemon sage chicken paillard . . 2650
Veal kidney in mustard sauce . . 2875
Steak tartare (beef) . . 2975
Fresh grilled salmon, lentils, spinach . . 3150
Fresh poached salmon with chervil . . 3200
Calf liver with tarragon . . 3275
Beef bouilli . . 3400
Shrimp and chorizo risotto . . 3400
Roasted quail with wild rice . . 3475
Hanger steak with shallot butter and fries . . 3550
* Orange crème caramel . . 1050
* Rum baba . . 1275
* Lemon tart . . 1275
* Maple profiteroles . . 1350
* Rice pudding with fleur de sel caramel . . 135
* Chocolate tart . . 1350
* Ile flottante with caramel . . 1350
Vanilla ice cream . . 1050
Maple syrup ice cream . . 1050
* Salted butter caramel, almond . . 375
* Homemade desserts
Japanese coleslaw . . 1100
Veal tongue with hazelnut butter . . 1600
Shrimp cocktail . . 1950
Salad with lardons . . 1750
Tagliatelle with rapini, garlic and anchovies . . 2600
Roast monkfish with Iberian ham . . 3500
Grilled sirloin steak . . 4700
Coffee crème brulée . . 1250
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.