Au Comptoir

Au Comptoir A Classic Cafe Parisian in Vancouver, come find us on West 4th Avenue.
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07/17/2026

A Prohibition cocktail. But smokier.
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The Last Word was invented at the Detroit Athletic Club in 1916. Equal parts gin, Green Chartreuse, Luxardo Maraschino, lime. Forgotten for decades, then rediscovered in the early 2000s.
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We swapped the gin for Fandango mezcal. Same structure, different personality.
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“One cannot think well, love well, sleep well, if one has not dined well.”Virginia Woolf⠀Consider the dining handled.⠀ ...
07/10/2026

“One cannot think well, love well, sleep well, if one has not dined well.”
Virginia Woolf
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Consider the dining handled.
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Maitake means “dancing mushroom” in Japanese, named for the joy people felt when they found them growing wild. Earthy, p...
07/08/2026

Maitake means “dancing mushroom” in Japanese, named for the joy people felt when they found them growing wild. Earthy, peppery, deeply umami, local.
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Roasted pork chop, zucchini and eggplant tart, natural jus. Pork chops are having a moment. This is a good one to start with.
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Flétan Bénédicte | wild halibut rillettes, house-made brioche, tomato, poached eggs, sauce Béarnaise, fries & saladThe m...
07/03/2026

Flétan Bénédicte | wild halibut rillettes, house-made brioche, tomato, poached eggs, sauce Béarnaise, fries & salad

The most popular story about eggs benedict is that a hungover Wall Street broker wandered into the Waldorf Hotel in 1894 and ordered toast, bacon, poached eggs, and hollandaise. The maître d’ was so taken with it he put it on the menu. Whether it’s true is debatable.

Ours is called Flétan Bénédicte. Flétan is French for halibut. Bénédicte is a French name. The pun is intentional. Wild halibut rillettes on house-made brioche, sauce Béarnaise instead of hollandaise. Béarnaise adds tarragon and shallots, more herbaceous, more complex. Technically a steak sauce, but it works beautifully here.

Weekend brunch, Saturday and Sunday, 10 AM to 5 PM. Dinner menu after 5 PM.

07/01/2026

Weekend brunch is on today with Canada Day. À bientôt! 🍁❤️

Magret de Canard | Fraser Valley duck breast, heirloom beets, Swiss chard, rhubarb, duck jus⠀Fraser Valley duck, so abou...
06/12/2026

Magret de Canard | Fraser Valley duck breast, heirloom beets, Swiss chard, rhubarb, duck jus
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Fraser Valley duck, so about as local as this gets. Dark, rich meat with a thick layer of fat that renders down to a crispy skin. It’s the kind of protein that needs something sharp alongside it.
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That’s where the rhubarb comes in. Tart and a little aggressive, cuts right through the richness without being delicate about it. Heirloom beets, Swiss chard, duck jus.
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Flétan | pan-seared halibut, asparagus, baby turnip, frisée, butter nage⠀Pacific halibut is one of the better things abo...
06/10/2026

Flétan | pan-seared halibut, asparagus, baby turnip, frisée, butter nage
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Pacific halibut is one of the better things about living on this coast. Caught wild in the cold North Pacific, firm white flesh with a clean sweetness that holds up beautifully to a hard sear.
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It sits in a butter nage, which is a light aromatic butter broth. Less heavy than a cream sauce, just enough richness to tie everything together. The fish stays the point. Asparagus, baby turnip, frisée alongside.
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Good fish, treated well.
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Sériole | cured hamachi, seasonal vegetables and fruit, puffed wild riceSériole is the French name for amberjack. Hamach...
06/01/2026

Sériole | cured hamachi, seasonal vegetables and fruit, puffed wild rice

Sériole is the French name for amberjack. Hamachi is the Japanese name for the same fish. On menus in Japan it shows up as sashimi. Here it’s cured, which is a different thing. Curing uses salt and sometimes acid to firm the flesh slightly and draw out moisture, changing the texture and concentrating the flavour while keeping the fish raw.

Hamachi is well suited to this. It’s naturally buttery and mild with a clean sweetness, and the curing adds depth without overpowering any of that. Seasonal vegetables and fruit keep it fresh and bright. The puffed wild rice brings texture.

One of those dishes where the name is French, the technique borrows from everywhere, and the result is just good.

05/28/2026

We saved Max’s answer for last.
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Pain au chocolat or croissant. Mayo or ketchup. Espresso or latte.
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Your turn.
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Cavatelli | seasonal vegetables, wild mushrooms, 62°C egg, chili crumb⠀Cavatelli means “little hollows.” The pasta comes...
05/13/2026

Cavatelli | seasonal vegetables, wild mushrooms, 62°C egg, chili crumb
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Cavatelli means “little hollows.” The pasta comes from Molise in Southern Italy, one of the oldest shapes they have, dating back to the 1200s. Each piece is formed by dragging dough with your fingers to create a shell with a hollow center. That hollow is the whole point. It catches everything.
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Here it’s catching seasonal vegetables, wild mushrooms, chili crumb, and a 62°C egg. Cook an egg at exactly 62°C for 45 minutes and the white turns silky while the yolk firms up, yet stays a little runny. Break it open and it coats the pasta and vegetables like a sauce.
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Available dinner service.
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Address

2278 West 4th Avenue
Vancouver, BC
V6K1N8

Opening Hours

Monday 8am - 10pm
Wednesday 8am - 10pm
Thursday 8am - 10pm
Friday 8am - 10pm
Saturday 8am - 10pm
Sunday 8am - 10pm

Telephone

+16045692278

Website

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