Is That French

Is That French Neighborhood wine & raw bar focusing on natural wines & serving seasonal shared plates.

This week was brutal, so I made myself the dish I was craving and wanted to share with you.The Oxdog.Brown butter-toaste...
08/01/2026

This week was brutal, so I made myself the dish I was craving and wanted to share with you.

The Oxdog.

Brown butter-toasted bun. All-beef dog. Maple mustard. Braised oxtail. Anchovy gremolata.

Dirty. Sexy. Delicious.

Tonight only. Forever in your mind. You're welcome.

À ce soir.

Special flight tonight for $35 🤍Explore three vintages of Château du Hureau, a benchmark producer of Cabernet Franc from...
07/18/2026

Special flight tonight for $35 🤍

Explore three vintages of Château du Hureau, a benchmark producer of Cabernet Franc from one of our favorite wine regions the Loire Valley.

From youthful energy to beautifully developed complexity, this is a rare opportunity to taste how time shapes one of France's most elegant expressions of Cabernet Franc.

Available tonight, while quantities last! A bientôt les chouchoux

We have 4 turbo sexy orange wines by the glass this weekend 🍊 À bientôt les chouchoux 🧡
03/19/2026

We have 4 turbo sexy orange wines by the glass this weekend 🍊 À bientôt les chouchoux 🧡

Limited Dish Offer!Tripes Basque Style — Callos a la VizcaínaAn ode to my love for the Basque region.Slow-braised tripes...
02/12/2026

Limited Dish Offer!

Tripes Basque Style — Callos a la Vizcaína
An ode to my love for the Basque region.

Slow-braised tripes with chorizo, jamón, Espelette pepper, red chili 🌶️, sherry, and rich pork stock.

Topped with a sexy amount of shredded Ossau-Iraty and served with sourdough to soak up every drop of sauce.

Come travel with us for a moment.

Limited Dish Offer!Tripes Basque Style — Callos a la VizcaínaAn ode to my love for the Basque region.Slow-braised tripes...
02/12/2026

Limited Dish Offer!

Tripes Basque Style — Callos a la Vizcaína
An ode to my love for the Basque region.
Slow-braised tripes with chorizo, jamón, Espelette pepper, red chili 🌶️, sherry, and rich pork stock.

Topped with a sexy amount of shredded Ossau-Iraty and served with sourdough to soak up every drop of sauce.

Come travel with us for a moment.

If you haven’t tried the canelés from La Bise Bakery yet, do yourself a favour and get to Granville Island immediately. ...
01/31/2026

If you haven’t tried the canelés from La Bise Bakery yet, do yourself a favour and get to Granville Island immediately. Best in the city. No debate.

We’re using their comté canelé as the base for a new dish:
triple crème brie emulsion, ham XO, and shaved bottarga.

Basically a turbo ham & cheese…
but elegant enough to order on a date.

🚀 New dish alert les chouchoux! Maghrebi inspired lamb tartare with merguez emulsion served on a Montréal style bagel br...
01/16/2026

🚀 New dish alert les chouchoux! Maghrebi inspired lamb tartare with merguez emulsion served on a Montréal style bagel brushed with dukkah brown butter. It's a bit spicy and 💯 sexy

We don’t usually open for New Year’s Eve — but this year, we’re leaning into it.There are still a few tables left, and w...
12/20/2025

We don’t usually open for New Year’s Eve — but this year, we’re leaning into it.

There are still a few tables left, and we’re keeping things fun, indulgent, and very Is That French.

🥂 New Year’s Eve offerings

$2 oysters

$10 caviar bumps

$90 · 30g Oscetra caviar service

$15 bone marrow & sherry luge

$30 sparkling/champagne wine flights

Our regular menu will also be available.

This isn’t a countdown, champagne-at-midnight situation — we’ll be closing at 11pm. Think of it as the perfect place to fuel up, indulge a little, and have a few cheeky drinks before heading off to wherever the night takes you.

🎶 Live music from 6pm–9pm

Come early, eat well, drink something special, and start the night right.

Address

Vancouver, BC
V6B1A7

Opening Hours

Monday 5pm - 12am
Wednesday 5pm - 12am
Thursday 5pm - 12am
Friday 5pm - 12am
Saturday 5pm - 12am
Sunday 5pm - 12am

Telephone

+16044990680

Website

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