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Some restaurants win you over by surprising you. Others do it through confidence, by knowing exactly what they are and executing accordingly. Alouette falls firmly into the latter category.
Tucked inside Hotel Le Soleil and easily accessible via Hornby Street, Alouette feels like a proper French brasserie dropped into downtown Vancouver. It’s welcoming, softly lit, and quietly busy in a way that signals people are here to linger. The menu leans classic without feeling dated, and from the first few plates, it’s clear this is a kitchen that values comfort and technique, and restraint over reinvention.
Baked brie and escargot. William Johnson
That approach comes from executive chef Albert Tran, who brings more than two decades of experience to Alouette. Born in Hong Kong, Tran found his way into hospitality early—working in a friend’s food truck while still in junior high—before formal training at Ottawa’s Algonquin College and years spent cooking across Ontario and Québec. After heading west in 2011, his résumé expanded to include kitchens in Victoria and a four-year stretch as executive sous chef at the remote Sonora Resort. At Alouette, that experience shows up as confidence rather than flash: classic French technique, grounded in West Coast ingredients and sensibility.
Recently, a friend and I started our meal the right way: with baked brie and escargot.
The baked brie arrives hot and ready to be shared, layered with walnuts, smoky bacon, and just enough maple syrup to land squarely in that sweet-savoury comfort zone. It’s indulgent without apology and sets the tone immediately. Bread disappears fast here—almost before you realize how much you’ve eaten—but that’s part of the fun. This is a starter that announces the night has begun.
Beef tartare made tableside. William Johnson
The escargot doubles down on brasserie pleasure. It’s not for everyone, but it is very much for me. Bathed in classic garlic-herb butter, it delivers exactly what escargot should. The real joy, of course, is soaking up that butter with baguette, and Alouette gives you plenty of reason to do just that.
Beef tartare. William Johnson
Then comes the beef tartare, prepared tableside. A touch more restaurants should bring back, in my opinion. Watching it come together adds a bit of theatre, but only works if the food delivers. Here, it does. The tartare is old-school in the best sense: properly seasoned, balanced, tasty without being heavy, and refreshingly classic compared to some of the more experimental versions around the city. It meets expectations, and that’s a compliment. It’s how I’d start my meal here again, without hesitation.
Lamb rack. William Johnson
For mains, the lamb is the undeniable showstopper.
Super indulgent in the best way, it arrives generous in size and dramatic on the plate—a true feast for the eyes. This is main-event cooking. Rich, bold, and deeply satisfying, it has a gravitational pull; neighbouring tables were visibly curious. While it could absolutely be eaten on its own, it shines as a shared centrepiece, anchoring the table while other mains round out the experience.
Coq au Vin. William Johnson
The coq au vin leans slightly modern while staying firmly rooted in comfort. The chicken is cozy and winter-forward, cloaked in a deep, rich red wine sauce that’s generous but not overpowering. There’s restraint here, which matters. This is a dish I’d only order in colder months, but when comfort food is the goal, it hits exactly where you want it to.
A delicious chocolate dessert. William Johnson
Our dessert closed the meal on a composed, chocolate-forward note. I forgot exactly what we ordered by name, but it had richness at the core, balanced by crunchy elements and a bright, icy scoop that cuts through the depth.
Alouette isn’t trying to reinvent French dining in Vancouver. Instead, it reminds you why these dishes endure in the first place. It’s a restaurant built for shared plates, second (or third) glasses, and long conversations.
Alouette is located at 567 Hornby Street.
Dining and Cooking