Bouchons Bistro. Close your eyes, enjoy the flavours...

The history of Bouchons Bistro began in 2004 and over the years, the restaurant has established itself in the Okanagan Valley as a place ‘definitely not to be missed!’

Situated in the heart of downtown Kelowna, once inside, you will discover a traditional Parisian décor together with an incomparable ambiance; in other words, a real gem!

Whether visiting Bouchons Bistro for brunch or dinner, you will always be assured of a warm welcome, the discovery of a gourmet Menu and a rich selection of wines from the Okanagan Valley and from France.

Take the opportunity to relax and enjoy life, have fun, celebrate and create those special moments by knowing that you are in the capable hands of our professional staff.

At Bouchons Bistro, the cuisine is inspired over all by the French gastronomic tradition.

The Menu is altered several times during the year in order to provide you with the freshest seasonal produce available which we then transform into our mouth-watering homemade dishes. As the owner, Stéphane Facon, likes to say “Bouchons offers an authentic, refined and generous cuisine”.

Cassoulets (rich, slow-cooked casseroles), Foie gras de canard (Duck Foie Gras), Lapin à la moutarde (Rabbit in mustard sauce) and Gratinée Lyonnaise (traditional onion soup with bread and melted cheese) are just some of the classic dishes to be found on the Menu and prepared by our Chef, Luc Bissonnette, and his team.

Executive Chef Luc Bissonnette

Luc Bissonnette began his culinary adventure in our nation’s capital, Ottawa, where he was born and raised. He studied at Le Cordon Bleu cooking school while learning the basics of “a day in the life of a Chef” working in the kitchens of the Byward Market. Luc completed his Cordon Bleu “Grand Diplome” in Paris allowing him to experience the culture and gastronomy of France and learn it in the many stages that he partook in. He remained in Paris for the next two years working at the prestigious Michelin acclaimed Prince De Galles Hotel, next to the Champs-Elysée, holding the position of Chef de Partie. After travelling through Europe, Luc decided to take the west coast adventure and moved to Vancouver where he worked at the renowned Bacchus Restaurant of the Wedgewood hotel. Yearning to learn more, he accepted the Sous-Chef position at Bouchons in 2004 and took over Executive Chef duties when Chef Dominique Couton retired in 2011. French cuisine is Luc’s passion and this passion gets plated every night at Bouchons!

The Team at Bouchons Bistro

A beautiful set of photos of the team will be online very soon!