Charcuterie & Duck Pâté in Steveston

You walk into a French bistro and the first decision is often the simplest: something cured, something spreadable, a glass of wine, and a few minutes to decompress. At Vogue Cafe in Steveston Village, two starters cover that ground — duck pâté and a charcuterie plate, each $17, both built for the bar-height patio tables or the red-checkered side patio.

Duck pâté — velvety, not mousse

The menu calls it "velvety smooth pâté, toasted baguette." That texture is the tell. A proper pâté de canard holds together on the knife but yields without resistance — liver emulsified with fat, seasoned, baked in a terrine, then weighted overnight so the slices don't crumble. You get a few thick pieces and warm baguette slices crisp at the edges. Spread it thin. The richness wants acid; the cornichon on the charcuterie plate beside it does the job, or a sip of Côtes du Rhône ($11/6oz).

Classic preparations often fold in a splash of Armagnac or Cognac before the terrine goes into the bain-marie. Some kitchens line the mold with caul fat or bacon; others rely on the liver's own fat cap. Either way, the pâté rests at least a day before the first slice — flavour and texture both improve.

Charcuterie plate — five meats, one pickle

The plate arrives with dry sausage, beer sausage, prosciutto, frankfurter sausage, and pickle. No jam, no honey, no fruit compote. That restraint is deliberate. Dry sausage (saucisson sec) brings pepper and fermented depth. Beer sausage is softer, malt-sweet, emulsified finer. Prosciutto adds saline silk. Frankfurter — cooked, mild, sliced thick — gives a warm contrast if the kitchen sears it briefly. The pickle cuts through all of it.

In a French bistro, a planche like this is an apéritif anchor. Order a Kronenbourg 1664 ($9) or a Kir Royale ($13) and you have a proper start to dinner — or a light lunch with a baguette sandwich ($20) to follow.

How they sit on the menu

Both live under Starters — $17 alongside French onion soup à l'ancienne (marrow-bone broth, cheese, crouton), salade Parisienne, salade de chèvre chaud, and salade de feta. Brie en croûte — baked Brie in puff pastry with sun-dried tomato — rounds out the section at the same price.

If you're sharing, the pâté and the charcuterie plate together cover the savoury spectrum: spreadable and sliceable, rich and lean, cool and (sometimes) warm. Add a baguette pizza ($20) or a savoury buckwheat crêpe ($17) and you've got a table.

Where to eat them

The dining room has deep-red walls, wood tables, and a small bar. The front patio runs along the heritage storefront with bar-height tables and string lights. The side patio is covered, lined with greenery walls and red-checkered tablecloths. A dog bowl sits by the door. Inside or out, the pace is neighbourhood bistro — not white-tablecloth, not rushed.

Vogue Cafe is at 12251 No 1 Rd #130, Steveston Village, Richmond BC V7E 1T6. Open daily 10:30am–8:30pm (brunch until 3pm). Fully licensed; liquor runs until midnight. Reservations via the website or call (604) 370-4444 — confirmed within two hours. Private dining for 7–10 guests; 10+ is an event enquiry.

What people ask

Is the duck pâté served warm or cold?

Cold to cool room temperature — classic for pâté de canard. The baguette arrives toasted.

What comes on the charcuterie plate exactly?

Dry sausage, beer sausage, prosciutto, frankfurter sausage, and pickle. No accompaniments beyond that.

Can I get either dish at brunch?

Starters are available all day while the kitchen runs (10:30am–8:30pm). Brunch ends at 3pm but the menu doesn't split.

Any vegetarian starter that feels equivalent?

Brie en croûte ($17) — baked Brie in puff pastry with sun-dried tomato — carries similar weight. The salade de chèvre chaud (toasted goat-cheese baguette, tomato, raisins, almonds, mixed greens) is the other substantial option.

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Walk in, grab a patio seat or a bar stool, order the pâté and the plate, pour something French. That's the rhythm. Reserve online or call (604) 370-4444.