Menu
Sorrel soup . . 1350
Fish soup . . 1900
Green salad . . 975
Celery remoulade . . 1100
Rillette l'Express . . 1500
Chicken liver pâté with pistachios . . 1850
Endives, pecans and Elizabeth blue cheese . . 1850
Smoked herring from Iles-de-la-Madeleine . . 1900
Beef carpaccio . . 2200
Bone marrow with fleur de sel . . 2400
Grilled octopus . . 2400
Croque-monsieur . . 2100
Lemon sage chicken paillard . . 2850
Homemade raviolis . . 2900
Veal kidney in mustard sauce . . 3200
Steak tartare (beef) . . 3400
Fresh grilled salmon, lentils, spinach . . 3400
Fresh poached salmon with chervil . . 3450
Confit duck leg . . 3500
Calf liver with tarragon . . 3600
Shrimp and chorizo risotto . . 3600
Roasted quail with wild rice . . 3700
Hanger steak with shallot butter and fries . . 3800
* Bluberry-marshmallow macaron . . 350
* Coffee crème brûlée . . 1375
* Rum baba . . 1450
* Lemon tart . . 1450
* Maple profiteroles . . 1775
* Chocolate tart . . 1500
* Ile flottante with caramel . . 1550
Lemon sorbet . . 1075
Vanilla ice cream . . 1075
Maple ice cream . . 1200
* Salted butter caramel, almond . . 400
* Homemade desserts
Leek vinaigrette . . 1450
Frisée lardon salad . . 1950
Salmon tartare . . 2100
Bufarella, figs, pine nuts . . 2100
Roasted vegetables, hummus, zaatar and almonds . . 2400
Dijon mussels and fries . . 3100
Black pudding with apples . . 3200
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.