French Bistro Cuisine

The bistro is the soul of everyday French cooking, the small neighbourhood restaurant serving the classics: coq au vin and boeuf bourguignon slow-cooked in wine, steak frites, confit duck, garlicky escargot, onion soup, and to finish, creme brulee or tarte tatin. Unpretentious, hearty and rooted in tradition, it is French food at its most beloved.

What to look for

• The classics - coq au vin, boeuf bourguignon, confit de canard and steak frites.
• Escargot and starters - the garlicky snails, onion soup and pate.
• The desserts - creme brulee, tarte tatin and mousse au chocolat.
• The bistro setting - the small neighbourhood restaurant with its blackboard menu.

When to go

Year-round; lunch and dinner at a neighbourhood bistro, ideally one with a handwritten blackboard menu of the day. Hearty dishes suit the cold; lighter fare the warm months.

Things to know

Tourist-area bistros can be mediocre and overpriced, so seek out a busy local one, often with a blackboard menu. Escargot and offal dishes are an acquired taste for some. It is honest, hearty cooking rather than haute cuisine.

Nearby

Bistros across France serve it; it belongs with a carafe of house wine and a cheese course.