What are the opening hours?

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

Au Comptoir

Name: Au Comptoir
Address: 2278 West 4th Avenue, Vancouver, BC, V6K1N8, CA
Telephone: +16045692278
Price range: $$$
Rating: 4.9

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Au Comptoir

A Classic Cafe Parisian in Vancouver, come find us on West 4th Avenue.
(462)

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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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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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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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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05/08/2026

Salade Niçoise | smoked albacore tuna, heirloom cherry tomato & potato, gem lettuce, endive, green beans, soft boiled egg, olives
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People from Nice will tell you this salad should never have cooked vegetables. No potatoes, no green beans, just raw tomatoes, anchovies, olives, and olive oil. That was the original version in the late 1800s, food for fishermen and farmers who didn’t have time to boil anything.
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Then Auguste Escoffier added potatoes and green beans in the early 1900s. A century later, people are still arguing about it. In 2016, a chef posted her version with those ingredients and got called out online for “massacre of the recipe.”
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We’re on Team Escoffier. The potatoes and green beans make it more filling without losing what makes it good. Smoked albacore tuna, heirloom tomatoes, soft boiled egg, gem lettuce, endive, olives. Available lunch and dinner.
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04/30/2026

Risotto | sunchoke, Sauvagine cheese, Mascarpone, sunflower seed gremolata
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Sunchoke is sometimes called “Jerusalem artichoke”, but isn’t from Jerusalem and it isn’t an artichoke. It’s the root of a sunflower, native to North America.
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Here it’s the main ingredient in a French risotto. North American root, Italian technique, Quebec cheese, French kitchen. It works because sunchokes get sweet and nutty after the first frost, and that sweetness plays well with the funk of washed rind Sauvagine and the richness of mascarpone. The sunflower seed gremolata ties it all back to where the sunchoke comes from.
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Last call for our current menu, new menu coming soon.
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04/19/2026

Red wine floating on cognac isn’t a mistake 😤
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This is the Paris Sour. St Remy V.S.O.P., St Germain elderflower liqueur, fresh lemon, ginger syrup, egg white, then a slow pour of red wine so it floats on top. Three distinct layers in one glass.
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The technique comes from the New York Sour, a whiskey drink from the 1880s that added red wine for drama and flavour. We took that idea and went French with it. Cognac instead of whiskey, elderflower and ginger instead of just sugar. The wine adds tannins that cut through the sweetness and give the whole thing more backbone.
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The layers look good, but they also serve a purpose. You taste the wine first, then the foam, then the sour underneath. It changes as you drink it.
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West4th

04/10/2026

Clafoutis | baked almond custard cake, seasonal fruits, vanilla ice cream
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Clafoutis comes from central France, and the name means “to fill.” You fill a dish with fruit and pour batter over it. Traditionally made with cherries, but it works with whatever’s in season.
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The texture sits between cake and custard. It puffs up in the oven, then settles as it cools, leaving you with a custardy center and crisp edges. The almond in the batter echoes the flavor cherry pits used to give off when they baked them whole.
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Served warm with vanilla ice cream. Simple French country dessert, perfect for spring.
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04/05/2026

Weekend brunch is on now, and it’ll be on again tomorrow as we extend it for Easter Monday. À bientôt!

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

http://www.aucomptoir.ca/

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