Le Parisien Launches New Fall Menu

French bistro, Le Parisien, opened on Denman Street in downtown Vancouver in early April. Since their launch six months ago, they have been refining the menu and making adjustments to fit the location. And with cooler, wet autumn weather comes even more change – the new fall menu, featuring rustic and adventurous dishes. The new […]

Food + Drink Restaurants Brian Webb

This article was published on October 27th, 2012

French bistro, Le Parisien, opened on Denman Street in downtown Vancouver in early April. Since their launch six months ago, they have been refining the menu and making adjustments to fit the location. And with cooler, wet autumn weather comes even more change – the new fall menu, featuring rustic and adventurous dishes.

The new menu features Petits Plats; small plates. Starting at $3.50, the dishes range from smoked herring with warm potato salad to squash croquettes with goat cheese and apple chutney.  Also new to the menu are crispy braised pig trotters (that’s pigs feet, stuffed with pork, baked and then deep fried in breading).

“We wanted to add a rustic element to the menu,” says Le Parisien’s owner, Mr. Blakeley. “These are types of dishes you’ll find in any bistro in France at this time of year.”

November will feature a special menu, Nasty Bits. Chef Tobias has created the menu, which features items for the adventurous foodies in Vancouver. Items include duck heart tourtiere, smoked beef tongue and homemade andouillette sausage.

“They are part of the harvest tradition, where every part of the animal is used, or preserved in some way for use in the winter,” explained Mr. Blakely. “As Vancouver diners are now more open to trying offal, we’ve added some dishes as specials to see how well they are accepted. If people like them, then we’ll keep them on the menu.”

Best of all, the original favourites are all still on the menu including the most amazing French onion fondue, the rich chicken liver and foie gras parfait, and the country-comfort Boeuf Bourguignon.

Leave room for dessert too – a new raspberry soufflé crepe, drizzled with chocolate and sauce anglaise is a special treat all on it’s own!

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