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La Regalade Restaurant


103-2232 Marine Dr
West Vancouver, BC V7V 1K4

(604) 921-2228

Rating: 4 out of 5 stars (51 reviews) Average Rating Over Time
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Beouf Bourguignon Chestnuts dining Dining Alone Dinner Served Entertainment & Going Out food French Full Bar Leg Of Lamb nothing yet. nourriture Online Menu Outdoor Dining restaurant Salad Regalade salmon filet and ratatouille Suggested Highly top 10



Hours: Sun, Tue-Wed & Fri-Sat 11:30am-10pm
Status: Closed
Payment Methods: Visa, MasterCard, American Express, Discover, Diners Club

Description

La Regalade offers these services: restaurant.
by ourbis on September 03, 2013 from ourbis

Reviews

Accepting only cash now.: Last change to try the delicious food as the bistro is closing. Alain Raye has been unable to pay his staff, and many have left, filing Labour Standards claims, so he is filing for bankruptcy. Even the chef left, after his waitress wife was fired for fighting with the Alain's bartender girlfriend, and he was not paid.
Rated 1 stars by Allan Robinson on December 08, 2015

Editorial Reviews

For a "little taste of France", West Vancouverites "bring their appetites" to this "delightful" bistro offering "huge portions" of "filling" "country" fare that make it "hard to pace yourself to leave room for the excellent desserts"; "friendly" servers further ensure it's "almost always busy" – indeed, the "only drawback is they pack you in."
by zagat on December 02, 2013 from zagat
This bistro plays the French card on the North Shore and excels. Dive straight into the blue cheese and pear tart that makes a simple but elegant beginning, paired with frisée salad topped with crispy bacon and a soft-poached egg. Housemade pâtés are rustic and flavourful, and come accompanied by Dijon mustard, housemade onion preserve, and a jar of cornichons. Try the signature beef...
by Vancouver Magazine on September 09, 2013 from vanmag
French bistro plays the French card on the North Shore and excels. Dive straight in with crab or shrimp rémoulade (with green beans and avocado) in a light yogurt, mustard, and dill dressing. Alternately, unadulterated tomatoes topping a flaky parmesan tart is a simple but elegant beginning, paired with frisée salad dressed with black-olive tapenade. House-made pâtés are rustic and...
by vanmag on September 30, 2008 from vanmag
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