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Bull & Filly Winnipeg
"Every Visit Tells A Story"
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With combined experience and success in the industry
of more than 50 years, Kris & Corinne Kopansky
are excited to share this next chapter in the heart of
North Kildonan.
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Community at the forefront, we are built on values, determination and passion. Take a walk through our Bistro Dining with locally-rooted dishes, and fresh ingredients paired with select wines, shaken martinis, craft cocktails and aged bourbon.
Picture yourself dining in a vintage, yet timeless atmosphere with our famous tree at centre stage in our sunken dining room with dinner by candlelight. The Lounge area up top faces our custom bar with a view of our craft cocktails in action, and cozy dim lighting. Looking for a private area? We've got that too!​​
Meet The Chef
Tristan Foucault
Leading Our Culinary Journey
Tristan Foucault is the former Chef/Owner of Preservation Hall, former long-time Chef of Peasant Cookery, Chef of Oui Bistro and Hu’s on First. His 30+ year career in the industry started in the kitchen at the age of 15 in a local Keg Restaurant. He left Winnipeg to attend The Dubrulle Culinary School in Vancouver, BC. Once finished his schooling, he worked at the Four Seasons Hotel and Le Crocodile, before returning home to Winnipeg.
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Chef Tristan won two ‘Chef of the City’ scholarships which landed him stages at Thomas Keller’s Bouchon Restaurant in 2007 and the 3 Michelin Star French Laundry in 2005
where he developed his passion for sustainability
and farm-to-table fare. Tristan is best known for pioneering the charcuterie movement in Winnipeg, and is widely regarded as one of the foremost authorities in the city on the science of dry cured sausage.
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