I absolutely love French bistro food, and whenever I’m in France, chances are big you’ll find me at a bistro table whether it’s lunch, dinner, or both. A real bistro is usually a small, often family-run place with a handwritten menu and a short list of dishes that change with the seasons and with the mood of the chef.
Bistro food is French comfort food. The vibe is relaxed, the prices are reasonable, and while the food isn’t usually very experimental, it’s solid, well-cooked, and straight to the point. In this guide, I’ll walk you through the classic dishes you’ll typically find on the menu at a French bistro, starting with starters and ending with dessert (of course, always!).
Classic Starters
Soupe à l’oignon (French Onion Soup)
Deep, dark, and loaded with caramelized onions, this soup is usually made with beef stock and topped with toasted bread and melted cheese. The ultimate fall dish, but I could eat it year-round.
Pâté or Terrine
Rustic and satisfying. Think coarsely or finely ground meat (usually pork or duck), pressed and served cold with tangy cornichons and mustard. Just add a piece of crusty bread, and you’re good to go.
Salade de chèvre chaud
Warm goat cheese on toasted bread, served over crisp salad greens. Often with a drizzle of honey and a few walnuts for that sweet-savory crunch. Fresh, creamy, and hard to resist.
Escargots de Bourgogne
Snails swimming in garlicky parsley butter. Let’s be honest, I’ll mostly order this dish for the butter. And yes, you’ll want bread to soak it all up.
Œufs mayonnaise
Hard-boiled eggs with homemade mayo. Sounds simple (because it is), but when done right, it’s completely addictive. French retro at its best.
Classic Mains
Steak frites
Grilled steak with fries. Often served with béarnaise or pepper sauce. Possibly the most iconic bistro dish of all time.
Confit de canard
Duck leg slowly cooked in its own fat until the skin is crispy and the meat falls off the bone. Served with potatoes or lentils, depending on the region.
Coq au vin
Chicken (traditionally rooster, coq) braised in red wine with mushrooms, onions, and bacon. Rich, hearty, and deeply satisfying.
Boeuf Bourguignon
Beef stew’s older, more sophisticated cousin. Tender chunks of beef simmered for hours with wine, vegetables, and herbs. Comfort food, the French way.
Moules marinières
Mussels steamed in white wine with shallots and parsley. Usually comes with fries on the side, and yes, dipping them in the broth is totally acceptable.
Tartare de boeuf (Steak Tartare)
Raw beef, finely chopped or hand-cut, mixed with mustard, capers, onions, and egg yolk. A staple on bistro menus. If you like raw meat, it doesn’t get better than this.
Quiche Lorraine
Savory pie filled with eggs, cream, bacon, and sometimes cheese. Served warm or at room temp, usually with a small salad. Perfect for lunch or a lighter dinner.
Cassoulet
A slow-cooked, heavy-duty dish from southern France made with white beans and different kinds of meat such as duck confit, sausage, and pork. Not something you’ll eat every day, but amazing on a cold winter evening.
Classic Desserts
Crème brûlée
Velvety vanilla custard with a caramelized sugar crust. Crack through the top with your spoon and dive into that creamy layer underneath. Pure magic.
Tarte Tatin
Upside-down caramelized apple tart. Served warm with whipped cream or a scoop of vanilla ice cream. Sweet, sticky, and very French.
Mousse au chocolat
Thick, dark chocolate mousse made with whipped cream and egg whites. Rich and intense, the kind of dessert you can’t stop eating even when you’re full.
Profiteroles
Cream puffs filled with vanilla ice cream and drowned in warm chocolate sauce. An absolute crowd-pleaser and one of my go-to dessert orders.
