StartersMain CoursesDessertsDaily SpecialsWine
Sorrel soup . . 1350
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
Ham, leek and emmenthal cheese quiche . . 1950
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
* Homemade truffle . . 300
* Pomelo macaron . . 350
* Sweet clover crème brûlée . . 1375
* Amarena Cherry Cheesecake . . 1400
* 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
Cold soup, peas and crab . . 1800
Caesar salad with chicken livers . . 1800
Maple marinated salmon . . 1850
Roasted vegetables, hummus, zaatar and almonds . . 2350
Half lobster with mayonnaise . . 3200
Risotto with morels and candied gizzards . . 3600
Halibut à la Grenobloise . . 4200

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.