Au Comptoir

Au Comptoir A Classic Cafe Parisian in Vancouver, come find us on West 4th Avenue.
(460)

Twelve years in, still at it every day on West 4th. Max and Julien.
09/18/2026

Twelve years in, still at it every day on West 4th. Max and Julien.

09/03/2026

Weekend brunch has entered the chat.

Saturday and Sunday, 10 AM to 5 PM, then onto dinner service. Mimosas, duck wings, eggs however you like them. West 4th, see you there.

A little black and white series from the floor. Nico, Amiel, and a blurry Max, caught mid motion.
09/01/2026

A little black and white series from the floor. Nico, Amiel, and a blurry Max, caught mid motion.

Thon Fumé | grilled & smoked albacore tuna, red pepper & almond, sourdoughSmoked low and slow, then finished on the gril...
08/28/2026

Thon Fumé | grilled & smoked albacore tuna, red pepper & almond, sourdough

Smoked low and slow, then finished on the grill for char. The red pepper and almond sauce brings a roasted sweetness and nuttiness, almost like a romesco. Grilled sourdough alongside.

Available at breakfast, 8 to 10 AM, and all weekend during brunch, 10 AM to 5 PM. Come try it whenever your morning starts.

This street, this corner, this community. We’re lucky to be part of it.Spend some time on West 4th and come see us. ...
08/26/2026

This street, this corner, this community. We’re lucky to be part of it.

Spend some time on West 4th and come see us.

Tartare de Wagyu | wagyu beef tartare, taro, almond, herb mayonnaise⠀In the late 1800s, French chefs put raw beef on men...
08/20/2026

Tartare de Wagyu | wagyu beef tartare, taro, almond, herb mayonnaise
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In the late 1800s, French chefs put raw beef on menus and called it “à l’Américaine.” Their theory: this must be how Americans eat. They were wrong, but the naem stayed anyway.
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Wagyu beef, so well-marbled it practically melts before you eat it. Taro brings a crispy, earthy contrast. Almond for nuttiness. Herb mayo tying everything together without covering it up. A long way from that original, we think you’ll love it.
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Negroni Blanc | Citadelle gin, limoncello, St-Germain, Amaro Chiaro, dry vermouth⠀The White Negroni started as an accide...
08/18/2026

Negroni Blanc | Citadelle gin, limoncello, St-Germain, Amaro Chiaro, dry vermouth
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The White Negroni started as an accident. A British bartender at a cocktail competition in France in 2001, craving a Negroni with no Campari or sweet vermouth to be found. He improvised with what was around him and accidentally made a modern classic.
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Ours goes further. Limoncello, St-Germain, Amaro Chiaro. Floral and bright where a classic Negroni is bitter and bold. Order this one if you’ve ever thought Negronis weren’t for you.
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Manchons de Canard | half-dozen crispy duck wings, herb aioli⠀Nobody questions chicken wings. Duck wings are the same id...
08/14/2026

Manchons de Canard | half-dozen crispy duck wings, herb aioli
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Nobody questions chicken wings. Duck wings are the same idea and considerably more interesting. Meatier, richer, and in France traditionally slow-cooked in cassoulets and confit braises rather than served crispy.
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Ours are crispy. Half a dozen, herb aioli alongside.
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Weekend brunch, Saturday and Sunday, 10 AM to 5 PM.
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Early morning vibes at Au Comptoir ☀️Three menus, one day. Breakfast from 8 to 10 AM, then lunch (brunch on weekends) fr...
08/12/2026

Early morning vibes at Au Comptoir ☀️

Three menus, one day. Breakfast from 8 to 10 AM, then lunch (brunch on weekends) from 10 AM to 5 PM, then dinner from 5 PM onwards. Something good to eat at whatever hour you walk through the door.

Come find us on West 4th.

Confit de Canard en Salade | warm shredded duck confit, seasonal vegetables, frisée & arugula, mustard vinaigrette, poac...
08/07/2026

Confit de Canard en Salade | warm shredded duck confit, seasonal vegetables, frisée & arugula, mustard vinaigrette, poached eggs
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Confit means “to preserve.” Farmers in Gascony used to slow-cook duck in its own fat and store it sealed for months. Before refrigeration, it kept. As a side effect, it also became one of the most deeply flavoured things you can do to a duck.
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Served warm and shredded over frisée and arugula with seasonal vegetables, poached eggs, and mustard vinaigrette. When the yolk breaks it ties everything together.
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Weekend brunch, Saturday and Sunday, 10 AM to 5 PM.
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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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