Tableau Bistro

There’s a new French eatery ready to open its doors tomorrow in Vancouver’s Coal Harbour. Tableau Bar and Bistro is headed by Executive chef Marc-André Choquette and Executive Sous Chef Tret Jordan. They’ll be offering a menu featuring fresh and affordable bistro fare while blending classic Parisian flavours with West coast ingredients.

Marc-André Choquette (aka Chef MAC), studied cuisine in his native Quebec and apprenticed at Richard Bastien’s renowned Le Mitoyen restaurant. He furthered his training in France at Michelin-starred restaurant Gill in Normandy. Closer to home, he served for eight years as Executive chef at Lumiere during its peak. He was also an integral part of Rob Feenie’s Iron Chef America team.

Sous-chef Tret Jordan was formally trained at Vancouver Community College’s Culinary Arts School and has worked at international restaurants including London’s Claridges Hotel and Viceroy Hotel’s Whist restaurant. He’s worked at Vancouver’s Raincity Grill, Bacchus in the Wedgewood Hotel and Elixir Bistro at the Opus Hotel.

Tableau Bistro menu

I was invited to the launch last night and tasted several dishes off the menu that I definitely plan to return to enjoy. We started with a sampling of charcuterie meats, cheeses, roasted nuts and crackers before heading into classic French dishes such as Tuna Niçoise (prepared here with a gorgeous piece of seared tuna) and French onion soup.

Cheese and Charcuterie Tableau Bistro Pork Terrine on baguette
[Cheese and charcuterie; Rabbit terrine on baguette with rhubarb, red currant jam]

Tuna Niçoise with tomato pulp dressing, greens, olives French Onion Soup with Gruyère cheese
[Tuna Niçoise with tomato pulp dressing, greens, olives; French Onion Soup with Gruyère cheese]

A Spot prawn appetizer gave the first courses a decidedly West coast twist. I wasn’t too crazy about the endive and pear salad but I’m simply not a bleu cheese fan, so unfortunately their beautifully presented dish was lost on this diner.

Spot Prawn appetizers Endive & Pear Salad with Bleu cheese dressing
[Spot Prawn appetizers; Endive and pear salad with Bleu cheese dressing]

Mini beef burgers and lamb chops were served as entrées, both delicious in their own juices and accompaniments. After dinner, I wandered around the restaurant and found two beautiful side rooms for private parties (the Grand and Petit salons), before visiting the kitchen to watch Marc-André Choquette at work preparing the lamb chops.

Mini gourmet burgers with smoked bacon and Gruyère cheese
[Mini gourmet burgers with smoked bacon and Gruyère cheese]

Lamb chop with Ratatouille
[Lamb chop served with ratatouille, confit fennel, broad bean]

Tableau Bistro Le Grand Salon
[Le Grand Salon]

Tableau Bistro Le Petit Salon
[Le Petit Salon]

Executive Chef Marc-Andre Choquette
[Executive Chef Marc-André Choquette]

Mini chocolate èclairs
[Mini chocolate èclairs]

Tableau hired a local interior designer, Franco Avignoni, to create a classic bistro feel, with wood panelling, marble, leather banquettes and other touches to bring about a modern atmosphere.

Tableau Bistro booths

According to Choquette, “Our vision for Tableau is more than a French-inspired restaurant – it is a place to visit, relax, or enjoy the company of friends.”

Tableau Bistro bar area

Tableau is part of the Loden Hotel located at 1181 Melville Street (between Bute and Thurlow) and is open for lunch, dinner, brunch, drinks and takeout. The drink list offers seasonal cocktails as well as the classics. There will be an evolving cocktail featured, local and draft beers plus an affordable selection of French wines.

Tableau Bistro cocktails

Visit the restaurant website for opening hours and menus.


RSS feed for comments on this post.

Sorry, the comment form is closed at this time.