Menu
Gazpacho . . 1400
Fish soup . . 1875
Green salad . . 975
Celery remoulade . . 1075
Rillette l'Express . . 1475
Beet salad with Louis d'Or . . 1750
Fresh goat cheese in kataifi crust . . 1750
Chicken liver pâté with pistachios . . 1800
Smoked herring from Iles-de-la-Madeleine . . 1800
Beef carpaccio . . 2100
Bone marrow with fleur de sel . . 2200
Grilled octopus . . 2300
Croque-monsieur . . 1950
Lemon sage chicken paillard . . 2800
Homemade raviolis . . 2850
Veal kidney in mustard sauce . . 3100
Steak tartare (beef) . . 3250
Fresh grilled salmon, lentils, spinach . . 3300
Fresh poached salmon with chervil . . 3350
Confit duck leg . . 3400
Calf liver with tarragon . . 3500
Shrimp and chorizo risotto . . 3550
Roasted quail with wild rice . . 3650
Hanger steak with shallot butter and fries . . 3750
* Bluberry-marshmallow macaron . . 350
* Coffee crème brûlée . . 1375
* Rum baba . . 1450
* Lemon tart . . 1450
* Maple profiteroles . . 1750
* Chocolate tart . . 1450
* Ile flottante with caramel . . 1500
Lemon sorbet . . 1075
Vanilla ice cream . . 1075
Maple ice cream . . 1200
* Salted butter caramel, almond . . 400
* Homemade desserts
Marinated boquerones, tomatoes and salsa verde . . 1800
Black pudding, squash velouté, camelina . . 1900
Salmon tartare . . 2100
Fregola tabbouleh, roasted vegetables and zaatar . . 2350
Snails in meurette . . 2400
Garganelli with rabbit ragù . . 2800
Grilled swordfish . . 3600
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.