Bar Chouette | Avenue’s Best Restaurants 2026

With Bar Chouette, chef-owner Duncan Ly offers Calgary a fresh, flavourful take on French-inspired food paired with a playful, modern laid-back vibe. ­

(Clockwise from left): Atlantic cod, smashed cucumber salad, Rundle gin and tonic, brown butter old fashioned, and roasted delicata squash. Photo by Jared Sych.

Who’s Behind It Chef-owner Duncan Ly
What’s on the Menu French-inspired shareable plates paired with a playful, modern laid-back vibe

In the heart of Calgary’s vibrant Beltline neighbourhood, Bar Chouette makes its mark as a hip French-inspired bistro from acclaimed chef Duncan Ly. A seasoned presence in the city’s culinary scene, Ly previously captivated diners with Foreign Concept, his award-winning restaurant that fused bold Pan-Asian flavours with refined French technique. At Bar Chouette, he shifts the focus towards French inspiration, accented by subtle Asian influences.

Ly’s love of French cuisine dates back to his formative years as an apprentice. He journeyed through France meeting some of the country’s most iconic chefs. Although classically trained in French cooking, Ly set out to create something different with Bar Chouette.

“I want it to be a cool place that you can come to unwind and have some fun,” says Ly. “I wanted a wine and cocktail bar serving small plates with a sophisticated elegance in a comfortable way.”

And he created exactly that — a funky, stylish spot to hang out and enjoy great French-inspired food.

Culinary director Jeremy Oulette inside Bar Chouette. Photo by Jared Sych.
Photo by Jared Sych.

The thoughtfully curated menu is centred around shareable plates and seasonal features. The menu is a true reflection of Ly’s culinary identity, rooted in classic French technique and elevated with subtle Asian influences that pay homage to his Vietnamese-Chinese heritage. Signature snacks like smoked trout pâté with nori vinegar chips and beef tartare with Chinese black vinegar on tapioca crackers are crowd favourites. Ly also empowers his kitchen team to contribute creatively, resulting in standout additions such as the prawn katsu sando, served with spicy tartar sauce on rich, buttery brioche.

Complementing the menu is a stellar fresh pasta program led by culinary director Jeremy Ouellette, whose months spent in Italy mastering the craft of traditional Bolognese-style pasta shape seasonal dishes like hand-cut tomato leaf tagliatelle with fresh stracciatella.

With Bar Chouette, Ly offers Calgary a fresh, flavourful take on French-inspired food paired with a playful, modern laid-back vibe. ­

130, 227 11 Ave. S.W., barchouette.ca, @thebarchouetteyyc

 

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This article appears in the March 2026 issue of Avenue Calgary.

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