{"id":57776,"date":"2026-05-19T18:12:19","date_gmt":"2026-05-20T01:12:19","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=57776"},"modified":"2026-09-29T12:49:23","modified_gmt":"2026-09-29T19:49:23","slug":"les-faux-bourgeois-vancouver","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/les-faux-bourgeois-vancouver\/","title":{"rendered":"Les Faux Bourgeois Vancouver"},"content":{"rendered":"

One of Vancouver\u2019s most beloved neighbourhood restaurants is entering a new chapter.<\/p>\n

After nearly two decades in Fraserhood, Les Faux Bourgeois<\/a> is reopening later this spring under the stewardship of Gaia House, the hospitality group behind Nammos Estiatorio<\/a>, Selene Aegean Bistro<\/a>, and AMA<\/a>.<\/p>\n

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Known affectionately as \u201cLes Faux,\u201d the restaurant has long been a favourite for approachable French bistro fare, warm hospitality, and one of the coziest dining rooms in Vancouver. According to Gaia House co-founder Yianni Kerasiotis, the goal is not to reinvent the restaurant, but to thoughtfully guide it into its next era.<\/p>\n

\u201cLes Faux Bourgeois has always held a strong identity and our role is not to reinvent it, but to steward its legacy while still bringing something fresh and new to the table,\u201d says Kerasiotis. \u201cWe\u2019re preserving the warmth, approachability, and unpretentious elegance, while introducing a renewed sense of energy to the experience.\u201d<\/p><\/blockquote>\n

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Classic French Bistro Fare With a Hyper-Local Focus<\/h2>\n

The kitchen will be led by co-chefs David Cassese and Brent Thornton, who previously cooked together at Vancouver\u2019s acclaimed St. Lawrence. Their resumes include celebrated restaurants such as Sat Bains, Joe Beef, Alo, ELEM, Good Thief, and Is That French.<\/p>\n

The refreshed menu will continue to celebrate classic French bistro dishes while leaning into hyper-local ingredients and family-style dining.<\/p>\n

Guests can expect signature favourites and traditional plates including Beef Tartare, Escargot en Cocotte, and p\u00e2t\u00e9 en cro\u00fbte from Le Petit Chapeau. Larger-format dishes will include Steak Frites with Heston fries and Duck Bordelaise.<\/p>\n

A new raw bar program will also debut, featuring oysters, prawns, Dungeness crab, and mussels escabeche.<\/p>\n

A New Cocktail Program Is Coming to Les Faux Bourgeois<\/h2>\n

Beyond the restaurant\u2019s longstanding wine focus, Gaia House beverage director Dylan Riches is introducing a new cocktail program inspired by classic French bistro culture.<\/p>\n

Early cocktail highlights include elderflower pastis, truffle martinis, and bourguignon highballs.<\/p>\n

While the kitchen is currently undergoing updates, diners will be happy to hear that the dining room itself will remain largely unchanged, preserving the familiar atmosphere longtime guests know and love.<\/p>\n

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Founder Andreas Seppelt Remains Part of the Team<\/h2>\n

Importantly for longtime regulars, founder Andreas Seppelt will remain involved as part of the front-of-house team.<\/p>\n

\u201cFor almost 20 years, I\u2019ve spent the majority of my time here and it\u2019s incredibly meaningful to see it continue,\u201d says Seppelt. \u201cYianni, Petro, and the entire Gaia House team understand what makes this place special. I know Les Faux Bourgeois is in very good hands.\u201d<\/p><\/blockquote>\n

The new Les Faux Bourgeois is expected to reopen later this spring.<\/p>\n

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Les Faux Bourgeois<\/h2>\n